Tea Cakes

4 dozen cookies servings Prep: 20 m Cook: 14 m Total: 34 m Beginner
5.0/5 (5)
Tea Cakes
My grandmother made these cookies all the time—simple, buttery tea cakes with a hint of nutmeg that are perfect with coffee or café au lait. A classic Southern cookie that’s been passed down through generations.

Ingredients

4 dozen cookies servings
  • 3/4 cup shortening
  • 2 cups sugar
  • 2 eggs
  • Dash of nutmeg
  • 4 tbsp milk
  • 1 tsp baking soda
  • Pinch of salt
  • 1 tsp vanilla
  • Enough plain flour to make stiff dough (at least 2 1/2 cups)

Step-by-Step Instructions

  1. In a large mixing bowl, mix together the shortening and sugar. Add the eggs to the mixture. Add the milk and vanilla and combine well.
  2. Sift together the nutmeg, baking soda, salt and enough flour to make stiff dough. Try starting off with 2 1/2 cups of flour and add more as needed, half a cup at a time, to make the dough stiff.
  3. Roll out onto a pastry sheet and cut with cookie cutter. Place on a greased cookie sheet.
  4. Bake at 325°F for 12 to 14 minutes or until lightly browned. The edges should be golden but the centers should still be soft.

Common Problems and Solutions

Q: Why is my dough too sticky to roll out?

A: Add more flour gradually, a quarter cup at a time, until the dough is stiff enough to roll without sticking. The exact amount depends on humidity and how you measured your flour.

Q: My tea cakes are too hard—what went wrong?

A: You likely added too much flour or overbaked them. Watch them closely and remove from the oven when they're just lightly browned at the edges. They'll firm up as they cool.

Q: Can I make the dough ahead of time?

A: Yes, wrap the dough tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 3 months. Let it soften slightly at room temperature before rolling out.

Tips and Techniques

Roll the dough to about 1/4-inch thickness for tender cookies—too thin and they’ll be crispy, too thick and they’ll be cakey. Don’t overmix once you add the flour, or the cookies will be tough.

Ingredient Substitutions

  • shortening: butter (3/4 cup)
  • whole milk: buttermilk or sour cream thinned with a little water
  • nutmeg: cinnamon, or a combination of cinnamon and cardamom

Equipment Needed

  • Large mixing bowl
  • Pastry sheet or lightly floured work surface
  • Rolling pin
  • Cookie cutters
  • Cookie sheet
  • Sifter or fine mesh strainer

Historical Context

Tea cakes have been a staple in Southern kitchens since the 19th century, where they were served to guests with coffee or tea. In Louisiana, these simple cookies became a grandmother’s specialty—easy enough to make often, delicious enough to be remembered for generations.