Tea Cakes II

Tea Cakes II

8

"These tea cake cookies are great for letting children frost them because they don't crumble easily."

Ingredients

{{adjustedServings}} servings 359 cals
Serving size has been adjusted!

Original recipe yields 18 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 359 kcal
  • 18%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 54.2g
  • 17%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 41 mg
  • 14%
  • Sodium:
  • 71 mg
  • 3%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  1. Cream together eggs, butter, sugar and baking powder. Stir in the flour. Dough will be stiff.
  2. Shape in walnut sized balls and flatten with the bottom of a glass.
  3. 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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

8
  1. 9 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

I made these and MAN were they good. Yes please cook these for 8 to 10 min. I put cream cheese frosting on some of them and my family went wild. Basic recipe and so easy.

Thanks for posting this. This is a cookie my grandmother made, back when we ate the dough before she could cook it!

Thanks for sharing your recipe. It reminds me of the old days, back to the basic. Good Job!