Aunt Neal’s Old-Fashioned Tea Cakes

Thoughts Before Cooking:

This recipe comes from my sister blog, MysteriousEats.wordpress.com. I like to include ay recipes that go well with tea and books.

Even though Christmas is eight months away, I don’t care. I’m making them anyway.

Truth be told I don’t

Background on the Cookie:

“These delicious tea cakes were made by an Aunt Cornelia (“Neal) on special occasions and holidays, using hand-churned butter and eggs she gathered from the hen-house. This southern Georgia version dates back to the turn of the twentieth century. “

**Dough has to be chilled**

Ingredients:

  • 1 Cup of Butter, Softened
  • 1 Cup of Granulated (White) Sugar
  • 1 Large Egg, Lightly Beaten
  • 1 Teaspoon of Vanilla Extract
  • 3 Cups of All-Purpose Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Milk
  • White Sparkling Sugar

Directions:

  1. Beat the butter at medium speed with an electric mixer until creamy.
  2. Add one cup of sugar, beating well.
  3. Add the egg and vanilla; beat well.
  4. In a separate bowl: combine flour, baking powder, baking soda, and salt.
  5. Add the flour mixture and the milk to butter mixture, alternating between the two. Begin with adding half the flour mixture, then add the milk, and finish with adding the flour mixture.
  6. Mix at a low speed after each addition, until just blended.
  7. Shape dough into two discs.
  8. Wrap the discs in wax paper and chill for at least one hour.
  9. After having chilled, preheat the oven to 400 degrees F.
  10. Roll each disc to 1/4 inch thickness on a floured surface.
  11. Cut with a 3.5 inch round cookie cutter; and place one inch apart on lightly greased baking sheets.
  12. Sprinkle with sparkling sugar.
  13. Bake for 7-8 minutes or until lightly browned.
  14. Cool for one minute and then remove to wore racks to cool.
  15. Makes about two dozen.

Thoughts After Baking:

When I took it out of the fridge it was super hard and I was unsure if it would come out okay.

Not good

But after being in my hands it quickly became super sticky, so make sure you flour the rolling pin and the cutting board.

But after all that this cookies were super good. Not too sweet and perfect for tea time.

For more recipes, go to Cherry-Pistachio Tea Cakes

For more on cookies, go to A Baker’s Four Dozen

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Cherry-Pistachio Tea Cakes

So when reading, especially Jane Austen, it is always nice to pair it with something. Of course tea:

But while on a literary adventure, it is always nice to have something to eat to sustain you in your “travels”.

So here is a delicious recipe borrowed from my sister blog MysteriousEats.wordpress.com

Ingredients:

  • 1/2 Cup of Pistachios
  • 1/3 Cup of Flour
  • 1 Teaspoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 2/3 Cup of Powdered Sugar, plus more for dusting
  • 2 Large Eggs
  • 6 Tablespoons Unsalted Butter, Melted
  • 12-24 Medium Cherries with Stems

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Line a 12-cup muffin tin with paper liners.
  3. Pulse the pistachios, flour, baking powder, and salt in a food processor or blender until finely grounded.
  4. Whisk the powdered sugar and eggs in a large bowl, then whisk in the pistachio mixture until just combined.
  5. Stir in the melted butter until just incorporated.
  6. Spoon 2 tablespoons of batter into each muffin cup.
  7. Bake until slightly puffed and just beginning to set, about 8 minutes.
  8. Place 1 or 2 cherries in the center of each cake and continue baking until the cakes feel springy and the edges are lightly browned, 10-12 minutes.
  9. Transfer to a rack and let cool 10 minutes in the pan, then remove from pan to cool completely.
  10. Dust with powdered sugar.

Thoughts After Baking:

It did not come out well…

Fresh cherries are not in season, so I substituted with frozen.

I should not have done that…they made too much liquid…it just did not work…

I will keep my tea cakes, and as soon as fresh cherries are in season I will remake this and give you an update.

For more recipes, go to How to Make a London Fog