Description
Delight in the nostalgic flavors of Old Fashioned Southern Tea Cakes with this classic recipe. These tender, buttery cookies are perfect for afternoon tea or a sweet treat any time of day.
Ingredients
Units
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Dough:
- 1 cup butter, softened (2 sticks)
- 2 cups sugar
- 3 eggs, room temperature
- 2 tablespoons buttermilk
- 5 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- Additional sugar for sprinkling
Instructions
- Cream the Butter: Using a hand or stand mixer, cream the butter until soft and pale yellow in color.
- Add Sugar: Gradually add the sugar to the butter, beating well.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition.
- Add Buttermilk: Add the buttermilk and beat well again.
- Combine Dry Ingredients: In a medium bowl, combine the flour and baking soda.
- Mix the Dough: Gradually add the flour mixture to the creamed mixture, then mix in the vanilla.
- Chill the Dough: Shape the dough, cover, and chill for several hours or overnight.
- Preheat and Roll: Preheat oven to 400°F. Roll out the dough, cut into rounds, and place on greased sheets.
- Bake: Sprinkle with sugar and bake for 7-9 minutes until lightly browned.
- Cool and Serve: Allow tea cakes to cool before transferring to wire racks.
Notes
- Roll dough to at least 1/4″ thickness for a cake-like texture.
- Cold dough prevents spreading, place tea cakes directly in the oven after cutting.
- Store in a covered container at room temperature for 7-8 days.
Nutrition
- Serving Size: 1 tea cake
- Calories: 160
- Sugar: 10g
- Sodium: 75mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg
