Sugar Cookies ("Tea Cakes")

50 mins (prep 20)
5 ingredients
makes about 3 1/2 dozen (3-inch)
"My fondest memories of growing up in the South are of times spent with my Alabama grandmother, Gorda Dyson," says Sandra Crook of Jacksonville, Florida. "In the afternoon we would retire to the front porch, sip iced tea, and eat traditional English biscuits, which we called tea cakes. She would tell me stories of her youth, and I felt so grown-up and special. I hope you enjoy the recipe." Sandra Crook serves her tea cakes warm, when they're nice and chewy, with jam or with strawberries and cream. When cooled and left unadorned, they become crisp and buttery sugar cookies. She uses the southerner's favorite flour, White Lily, which gives the tea cakes a wonderful crispness, but we also had good results when we tested the recipe with cake flour (self-rising).

Categories:  cookie , southern , spring ,
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Serving Size (3.07 g)
Servings 312
Amount per Serving
Calories 11.32 Calories from Fat 0.18
% Daily Value *
Total Fat 0.02g 7.86%
Saturated Fat 0.0g 3.78%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 0.15mg 1.94%
Total Carbohydrate 2.63g 273.66%
Dietary Fiber 0.03 g 40.34%
Sugars 1.15 g %
Protein 0.16g 97.04%
Vitamin A 0.0IU% Vitamin C 0.0mg%
Calcium 0.28mg% Iron 0.14mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
or, white, large egg