Old-Fashioned Tea Cakes
📜 Collection: General Archive | ✍️ Attribution: Unknown | 📂 Category: Desserts A very, very old recipe for traditional tea cakes—a crisp, simple, and delicious cookie that isn’t overly rich. Dropped by the spoonful and baked until the edges are golden.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 10 mins | None | Approx. 4-5 dozen cookies |
🔪 Key Equipment
- Large bowl
- Small bowl
- Pastry blender
- Baking sheets
- Wire cooling rack
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 3 Cups | Flour | Sifted |
| 2 tsp. | Cream of tartar | None |
| 1 tsp. | Baking Soda | None |
| 1/2 tsp. | Salt | None |
| 1 Cup | Sugar | None |
| 1 Cup | Shortening | None |
| 2 | Eggs | Lightly beaten |
| 1 tsp. | Vanilla Extract | None |
Instructions
Step 1: Prepare Dough
- Preheat your oven to 425°F (220°C) and grease your baking sheets.
- In a large bowl, sift together the 3 Cups flour, 2 tsp. cream of tartar, 1 tsp. baking soda, 1/2 tsp. salt, and 1 Cup sugar.
- Cut the 1 Cup shortening into the dry ingredients using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- In a small bowl, lightly beat the 2 eggs and 1 tsp. vanilla extract. Add this wet mixture to the flour mixture and mix well until a dough forms.
Step 2: Bake and Cool
- Drop the dough by rounded teaspoonfuls onto the greased baking sheets, leaving enough space between them for the cookies to spread.
- Bake for 8-10 minutes, or until the edges are golden brown and fragrant.
- Let the cookies cool on the baking sheet for a minute before transferring them to a wire rack to cool completely.
💡 Make-Ahead & Storage: Store baked tea cakes in an airtight container at room temperature for up to 5 days.
Original Recipe Scan
