Old-fashioned tea cakes
Prep time: 20 minutes
Cook time: 15 minutes
Makes about 2 dozen, depending on size of cutter
Martha Johnson-Young of Antelope was looking for an old-fashioned tea cake recipe like her grandmother used to make many years ago. They were not like Russian tea cakes but soft like a biscuit and a little flatter. They had the consistency of a cake or cookie and were sweet, containing flour, sugar and cinnamon. Her grandmother used a drinking glass to cut out the dough.
This recipe comes from Jeanine Counselman of Orangevale, who says it comes from a 1980s-era cookbook titled "Calling All Cooks."
2 cups sugar
1 cup shortening (half butter and half Crisco)
3 to 5 cups flour
Nutmeg or cinnamon, to taste
3 level teaspoons baking powder
½ cup milk
Cream sugar and shortening in a bowl. Add eggs and mix well.
In another bowl, sift together 3 cups of the flour, nutmeg or cinnamon, baking powder and salt. Add flour mixture to sugar mixture, alternating with milk. Add enough extra flour until dough is stiff enough to roll. Roll dough on a floured board.
Cut out and place on greased cookie sheet. Bake at 375 degrees for approximately 15 minutes or until lightly browned.
Per tea cake: 222 calories; 3 grams protein; 33 grams carbohydrates; 8 grams fat (4 saturated, 3 monounsaturated, 1 polyunsaturated); 26 milligrams cholesterol; 90 milligrams sodium; 1 gram fiber; 35 percent calories from fat.