One recipe you should most certainly have in your collection is an Old Fashioned Tea Cake recipe.
Although the name alludes to a cake, these are actually thin little sugar cookies, much like a short bread cookie. They are not too sweet, just exactly right and perfect for Christmas cookie decorating.
I love a good recipe story, don’t you? This recipe came from a former neighbor. She was a seldom seen sweet little older lady who lived behind us. Always waving when we may both be outside at the same time.
One afternoon there was a knock at my back door. Back door guests are best you know. It was the sweet neighbor lady bringing me a plate full of her Old Fashioned Tea Cakes. I had never heard of such a cookie. That was nearly 40 years ago. This is her recipe which she shared in the church cookbook and I of course purchased a copy.
Christmas Party Ideas:
Pour yourself a cup of coffee and enjoy reading Christmas cards while nibbling on a few of these scrumptious Old Fashioned Tea Cake Christmas Cookies.
You can use this recipe any time of the year. Use spring, summer or any occasion cookie cutters to suit your purpose.
These Old Fashioned Tea Cake cookies can be made a day or two in advance. Plan ahead to have a cookie decorating party with family or children!
The icing I used was simply a thick mixture of sifted powdered sugar with a drop of milk. My husband says these cookies are ‘bakery quality’ and his compliments mean so much since he is quite the baker himself.
My Hubby’s Sweet Treat Recipes:
- Chocolate Pound Cake
- Key Lime Cake with Key Lime Cream Cheese Icing
- Strawberry Cake with Strawberry Cream Cheese Icing
This post has been updated from November 2014.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 eggs, at room temperature
- 3½ cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. soda
- 2 Tbsp. milk
- 2 tsp. vanilla extract
- In a large mixing bowl, Cream butter and sugar until light and fluffy
- Add eggs one at a time beating after each.
- Blend in dry ingredients, a little at a time to avoid a big cloud of flour dust, and continue to mix until a stiff dough is formed.
- Roll dough workable sized into logs, wrap in plastic wrap and chill for several hours or overnight.
- Take our just enough to work with and leave the rest in the refrigerator until you are ready to use it.
- Roll out very thin.
- Cut with cookie cutters and place on prepared cookie sheet pan.
- Bake at 375° until lightly browed. My oven cooks fast, mine are ready in 5 minutes.
- Allow to cool before icing.
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