Best 8 Me Maws Tea Cake Cookies Recipes

MAMIE'S TEACAKES

Steps:

• Preheat the oven to 400 degrees F.
• Grease two large (14-by-16-inch) cookie sheets with shortening.
• Sift together the flour, baking soda and salt. Using an electric mixer set to medium speed, cream the butter and sugar together. Add the eggs and vanilla. Add the sour cream and mix well. On low speed, gradually add the flour mixture until just blended. Turn the dough out onto a lightly floured board, and gently pat with floured hands to a 1/4-inch thickness. Cut with a 2-inch round, floured cookie cutter and place about 1 inch apart on the cookie sheets. Bake until the teacakes are lightly browned, about 10 to 12 minutes. Do not overbake. Sprinkle with a couple of tablespoons of sugar and remove the cookies to a rack to cool.

MAMAW EMILY'S STRAWBERRY CAKE

Steps:

• Preheat oven to 350°. Line the bottoms of 2 greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, combine cake mix, gelatin, sugar and flour. Add water, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in chopped strawberries. Transfer to prepared pans., Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For frosting, in a small bowl, beat butter until creamy. Beat in crushed strawberries. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread frosting between layers and over top and sides of cake.

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

TEA CAKE COOKIES

Steps:

• Beat the butter at medium speed with an electric mixer until creamy; gradually add the sugar, beating well. Add the eggs 1 at a time, beating until blended after each addition. Add the vanilla, beating until blended.
• Combine the flour, baking soda and salt; gradually add the flour mixture to the butter mixture, beating at low speed until blended.
• Divide the dough in half; wrap each portion in plastic wrap and refrigerate 1 hour.
• Heat the oven to 350 degrees F. Line 2 baking sheets with parchment paper. Roll half of the dough out to 1/4-inch thickness on a floured surface. Cut out cookies with a 2 1/2-inch round cutter, and place 1 inch apart on the prepared baking sheets. Bake until the edges begin to brown, 10 to 12 minutes, rotating the sheets and switching their positions halfway through baking time. Let cookies stand on baking sheets 5 minutes. Transfer to wire racks to cool. Repeat procedure with remaining dough.

MAW MAW'S OATMEAL CAKE

Steps:

• Preheat oven to 350°F.
• Pour boiling water over quick oats and let stand for about 15-20 minutes, while you begin mixing up the cake.
• In a mixing bowl, combine sugar, brown sugar, shortening, and eggs, mixing well.
• Sift together flour, baking soda, cinnamon, and salt; add to sugar mixture.
• Add oatmeal and mix well.
• Pour batter into a 9X13-inch greased cake pan.
• Bake for about 30 minutes, or until cake tests done.
• For topping, combine all topping ingredients.
• Prick holes in the top of the cake with a toothpick or ice pick.
• Spread icing over the top of warm cake.
• Place cake under the broiler for just a minute or two until topping starts to brown.
• (My oven browns quickly and only takes 1-2 minutes, so watch closely!).

TEA CAKES II

Steps:

• Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
• Shape in walnut sized balls and flatten with the bottom of a glass.
• Place on an ungreased cookie sheet and bake at 350 degrees F (175 degrees C) for 8 minutes. If you brown them, you've overbaked them. These may also be rolled out and cut with cookie cutters.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

BARBARA'S TEA CAKES (COOKIES)

Steps:

• Cream together sugar & shortening until fluffy.
• Add eggs & vanilla. Mix well.
• Sift dry ingredients together.
• Add alternately to mixing bowl with the milk.
• Beat until well mixed.
• Dump onto lightly floured surface & knead until dough is smooth.
• Place in sealed bag or covered bowl. Chill several hours.
• Preheat oven to 350 degrees.
• Roll dough on floured surface taking care to not add too much flour. The thinner the cookie the crispier it will be. I prefer them softer so leave my dough about 1/4-1/3 inch thick.
• Cut as desired. Place on ungreased cookie sheets with room to expand. Rolling the scraps together take care to not overwork the dough. The additional flour makes the cookies tougher.
• Bake approx 10 minutes or until done & lightly brown. They should still be very white.
• Cool a few minutes & then remove to cookie racks to finish cooling before decorating.
• Glazing; Sift the powdered sugar to remove all lumps. Stir in the vanilla & the milk a tablespoon at a time. Whisk together until the desired consistency is reached. To use as a glaze I make it about the thickness of pancake batter. It is NOT spreadable like a frosting. Color as wanted to provide the background color.
• Lay the cookies as close as possible on wax paper. Spoon the glaze over the cookies sparingly. Use the spoon to smooth the glaze to the edges of the cookies. Let dry.
• If more decorating is planned the glaze does support both buttercream & royal icings.