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
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.
Cakes:.
Have all the ingredients
These tiny tea cakes can be prepared in a
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.
to 10 minutes.
Cakes don't have to be
he molds.
Cool the tea cakes about 5 minutes before unmolding
Cream the shortening, sugar and eggs.
Add alternately the dry ingredients with milk.
Add vanilla.
Roll out on lightly floured counter; cut with biscuit cutter.
Pick up with slim spatula and place on greased cookie sheet.
Bake at 375\u00b0 (check oven).
Don't overbake.
Remove cakes while still warm. Re-grease cookie sheet and continue to bake more 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.\"
Break eggs into mixing bowl.
Add margarine, molasses, sugar, nutmeg and baking soda.
Cream thoroughly.
Work in flour. Transfer dough to a well floured board and knead until it is pliable.
Roll out and cut with biscuit cutter.
Bake at 400\u00b0 until light brown.
Yields 3 dozen tea cakes.
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.
Combine shortening and sugar.
Add well beaten eggs and milk; beat well.
Mix dry ingredients; add gradually.
Chilled dough rolls better.
Roll thin, cut in desired shapes.
Use flour to make rolled dough. Bake on 375\u00b0 about 8 minutes.
Tea cakes that never grow stale.
Put butter and margarine on stove and let it melt.
Put flour in bread tray and sprinkle cinnamon over it.
Mix eggs and sugar in a bowl and stir and beat until smooth.
Then pour this into the flour.
Add melted butter and margarine.
Mix good until real stiff.
Roll out dough real thin and use a saucer to cut out the tea cakes.
Sprinkle sugar on top and cook.