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Old Fashioned Tea Cakes

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(total ratings: 3)
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Servings: Makes approximately 3 dozen
Mother got this recipe from her great Aunt, and I have used it every year for the last 5 years.

4 eggs
2 cups sugar
1/2 cup milk
1/4 cup butter or margarine, softened
4 cups self-rising flour
1/2 tsp. vanilla flavoring or extract
Pinch of nutmeg

Mix eggs and sugar together, stiring with a spoon. Add milk and blend in butter or margarine. Add self-rising flour, vanilla flavoring and nutmeg. Blend together and stir until dough is stiff. Place dough on floured board and knead until stiff enough to roll out (to 1/8-1/4-inch thickness) with a rolling pin. Cut with a 2-inch round cookie cuter. (I Personally use a cookie press to make different designs). Grease a cookie sheet with oil or butter and bake at 350 degrees F (180 C) for 8-10 minutes or until edges turn light brown.

Makes approximately 3 dozen tea cakes.

Source: My Mother Ruby Taylor's Collection
Submitted By: Wesley Taylor
Date: November 17, 2003


Reviewer: ugyloih
Reviewer: Chef-Boy-Ar-Bakke
And I didn't roll them out, I used a cookie scoop, then flattened them with glass. Tried baking them still round, but they would'nt spread out enough.

Reviewer: Chef-Boy-Ar-Bakke
I was looking for a 'just basic' cookie recipe to alter, I found it! I made the cookies as is, but added a box of Krusteaz® Lemon Poppy Seed Muffin Mix plus 1/2 cup room temperature water. They turned out real good, but made the mistake of stacking them too soon, and they stuck together. After pulling them apart I needed to frost the tops, with Diana's Buttercream frosting for cupcakes. Altered that too, added 1 box Mocha pudding mix, using the maximum amount (5 tablespoons) milk, then while still wet I sprinkled the tops with hazelnuts {chopped beyond the 'Chopping' of the bagged 'chopped' ones}.


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