Cream shortening and sugar.
Add slightly beaten eggs, sweet milk, vanilla and nutmeg and stir well.
Mix buttermilk and soda and then add to the mixture.
Mix in enough flour to make a soft dough.
Roll thin, cut into strips lengthwise and then across to make squares and rectangles.
Place in greased pans and bake at 400\u00b0 for 10 to 12 minutes.
Yields 10 to 12 dozen tea cakes.
Cream margarine and sugar.
Add eggs and beat until fluffy. Stir together dry ingredients and add alternately with milk.
If dough is sticky, add flour to handle.
Cut out with cookie cutters. Place on ungreased baking sheets.
Bake in moderate oven at 350\u00b0 to 375\u00b0 for 8 minutes.
These are called sugar cookies now, but used to be called \"Tea Cakes.\"
nd cinnamon.
Roll hot tea cakes in this mixture. Place on
br>If spread on warm cakes, the glaze will melt and
ou intend to cook this recipe, place all the fruit and
ookie sheet.
Space the tea cakes about 2 inches apart as
Sift flour, baking powder, sugar, soda and salt together.
Cut in margarine.
Add egg, milk and vanilla.
Roll real thin.
Bake in hot oven at 375\u00b0 for 8 or 9 minutes.
Finely ground pecans may be added.
If handled correctly, this recipe will yield 112 small tea cakes.
This is how tea cakes were made over 100 years
he 3 egg whites until soft peaks form.
Gradually add
nough orange juice to make soft dough.
Roll to desired
Combine all ingredients except flour.
Alternate flour with a mixture of other ingredients until a thick dough is formed.
Roll out dough on a cookie board to 1/4-inch thick.
Cut into squares. Place on a cookie sheet that is ungreased.
Bake at 300\u00b0 for 15 to 20 minutes, or until browned.
Frost or serve plain.
Makes about 7 dozen large tea cakes.
Recipe may be halved, if desired.
Cream butter and sugar.
Add eggs and beat well.
Alternate dry ingredients with milk and vanilla.
Mix well.
Take about half of the dough and place on a floured board or clean countertop.
Mix some more flour until it is not too sticky.
Roll out thick and cut.
Bake at 350\u00b0 on greased cookie sheet until done.
Repeat for the other half of the dough.
Recipe makes about 4 1/2 dozen tea cakes.
Mix flour, salt, sugar and baking powder.
Add butter to mixture.
Add eggs, vanilla and milk.
Mix well.
Mold tea cakes with hands, about the size of a walnut.
Pat thin.
Bake in lightly greased baking pan for 15 minutes or until golden brown. (Do not overcook.)
This recipe is over 100 years old and does not give oven temperature.
I usually set mine at 400\u00b0.
Cream butter, sugar and nutmeg in bowl or pan until soft like ice cream.
In separate bowl beat 6 or 7 eggs.
Add beaten eggs to mixture.
Add 1/2 cup buttermilk and flour.
Chill dough before rolling out tea cakes.
Bake at 375\u00b0.
Cakes:.
Have all the ingredients
Mix salt, baking powder and flour.
Mix and add butter or margarine, sugar and enough milk to form soft dough.
Roll out to 1/4-inch thickness.
Spread lightly with butter.
Sprinkle with sugar.
Roll up and cut in slices.
Place in pan.
Sprinkle with sugar again.
Add a spoonful of jam to each slice and bake at 400\u00b0.
Serve with afternoon tea.
These tiny tea cakes can be prepared in a
Mix all ingredients well together.
Use enough flour to make a soft dough.
Roll out on floured bread board and cut with biscuit cutter.
Place on greased cookie sheet.
Bake at 350\u00b0 until brown. Will be soft.
Cream together first 3 ingredients.
Work rest of ingredients in gradually.
Roll into small balls (if needed, add more flour to make \"rolling\" dough).
Dip glass in a sugar and cinnamon mixture; mash cookies flat.
Bake on a greased cookie sheet at 300\u00b0 for 15 minutes.
Yield:
75 tea cakes.
Mix all together to make tea cakes.
Roll out like biscuits. Cut with biscuit cutter.
Bake in 350\u00b0 oven until golden brown.