Nana's Tea Cakes

Nana's Tea Cakes

9 Reviews 2 Pics
  • Prep

    5 m
  • Cook

    10 m
  • Ready In

    15 m
Jennifer Galvan
Recipe by  Jennifer Galvan

“These sugar cookies are very soft and fluffy for those of us who like them chewy, not hard or crisp. Try substituting strawberry flavoring for the vanilla!”

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Adjust Servings

Original recipe yields 2 to 3 dozen



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream together the shortening and sugar. Beat in the eggs, one at a time then stir in the vanilla. Combine the flour and baking powder, stir into the mixture alternately with the milk. Drop dough by spoonfuls or roll out dough on a lightly floured surface to 1/4 inch in thickness. Cut with cookie cutters into desired shapes. Place cookies 1 1/2 inches apart onto an ungreased cookie sheet.
  3. 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.

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Reviews (9)

Rate This Recipe


these cookies where wonderfull. My mother loved them. She wasn't feeling well so i baked them myself. I'm only 13 and i love to cook. Everyone likes these cookies. They are so light and flakey. Who ever gave u this recipe really knows how to cook. Thank u for sharing it with us. ~~Miranda~~



Exactly what I was looking for in a sugar cookie, soft, fluffy, easy and most of all tasty! Not too sweet, perfect for tea/coffee.



Nana's tea cakes

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Amount Per Serving (30 total)

  • Calories
  • 207 cal
  • 10%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 31.1 g
  • 10%
  • Protein
  • 3.1 g
  • 6%
  • Cholesterol
  • 25 mg
  • 8%
  • Sodium
  • 20 mg
  • < 1%

Based on a 2,000 calorie diet



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Russian Tea Cakes III


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Russian Tea Cakes II