|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 2g||8%|
|Total Carbohydrate 6g||2%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Tea cakes have long been a favorite cookie in the South. The name probably dates back to early colonial days and the British tradition of afternoon tea. The tea cake is also a signature food consumed on Juneteenth. June 18th, also known as Juneteenth, is a day marked to celebrate the emancipation of enslaved Africans on United States soil in 1865.
They are similar to sugar cookies, made with basic ingredients. Many tea cakes are rolled, but these cookies are made with a softer drop dough.
Tea cakes let you swap available ingredients, such as butter for shortening, and molasses for sugar. Some recipes add citrus and spices. This version uses the drop method, resulting in two-bite confections that you can enjoy plain or dress up with poppy seeds and a drizzled lemon glaze. Serve the tea cakes with a cup of tea or an afternoon coffee.
Tru this buttermilk tea cake version.
Gather the ingredients and preheat the oven to 425 F.
Sift the dry ingredients into a mixing bowl and whisk to combine.
Cut in the shortening with a pastry blender or two knives.
Add eggs and vanilla and mix well.
Drop the batter by rounded teaspoonfuls onto greased baking sheets.
Bake for 8 to 10 minutes or until the edges begin to brown.
Serve and enjoy!