Bilbos Famous Old Fashioned Tea Cakes Recipes

GRANDMA'S OLD FASHIONED TEA CAKES

Steps:

• In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and nutmeg; stir into the creamed mixture. Knead dough for a few turnns on a floured board until smooth. Cover and refrigerate until firm.
• Preheat the oven to 325 degrees F (165 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto cookie sheets.
• 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.

OLD FASHIONED TEA CAKES

Steps:

• Preheat oven to 350F and lightly grease baking sheet.
• Cream butter and sugar together; add orange rind, juice and egg.
• Beat thoroughly.
• Sift flour, baking powder and salt together; add to mixture and mix thoroughly.
• Place on a floured board and roll thinly.
• Cut with a large round, scalloped cookie cutter.
• Place on prepared baking sheet, sprinkle with sugar and bake for about 12 minutes or until golden.

GRANDMOTHER'S OLD-TIME TEA CAKES

Steps:

• Mix shortening and sugar together with pastry blender or two forks.
• Combine eggs, buttermilk, and vanilla. Stir wet ingredients into shortening/sugar mixture.
• Sift flour, baking soda, and baking powder together.
• Sift dry ingredients in with wet ingredients and mix thoroughly. Dough should be the correct consistancy to roll, so you may need to add or decrease the dry ingredients as necessary.
• Place dough on lightly floured board or pastry cloth and roll out to approximately 1/4 inch thick.
• Cut cookies with round cookie cutter (my grandmother used a 2-inch biscuit cutter) and place onto an ungreased cookie sheet.
• Bake at 350 degrees for 10 to 15 minutes until just beginning to brown. Don't overcook!
• Store in a covered tin or plastic container.

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

OLD FASHIONED TEA CAKES

Steps:

• Cream butter and sugar.
• Add egg.
• Sift flour and baking powder together.
• Add to first mixture.
• Add vanilla.
• Roll on floured board to about 1/4 inch thick and cut with cookie cutter. (I use powdered sugar to roll out the cookies, it makes life a bit more fun for my kids). If the dough gets a little hard to work with (on the 2nd or 3rd rolling of "scraps"), form a ball and place it (wrapped) into the refrigerator for 10 minutes to let the dough firm back up.
• Decorate with colored sugar and sprinkles if you want to do so before baking.
• Bake 7 - 10 minute in oven, preheated to 350 degrees.
• Allow the cookies to cool slightly before removing to a cooling rack with a flat metal spatula (pancake turner). Cool completely before decorating with icing.
• I've tripled this recipe without any issue. If you scale up, keep most of the dough in the refrigerator and work a reasonable quantity at a time.

OLD FASHIONED TEA CAKES

Steps:

• In medium bowl stir together eggs, sugar, oil and vanilla.
• Gradually add flour.
• Drop by rounded teaspoonful onto lightly sprayed cookie sheet.
• Bake 8-10 minutes @ 400*.
• Hint: Cookies can be made thicker or thinner by adding more flour or decreasing it. I like my cookies soft , so I only bake my cookies for 8 minutes. If you like crispy cookies bake them for the whole ten minutes.

BILBO'S FAMOUS OLD-FASHIONED TEA CAKES

Steps:

• Beat butter until creamy with electric mixer at a medium speed.
• Slowly add 2 cups sugar, beating well. Beat in eggs, buttermilk, and vanilla.
• Mix flour and baking soda together, then slowly beat in to butter mixture.
• Cover and chill for at least 8 hours.
• Roll dough to 1/4-inch thickness on a lightly floured surface. Cut with a 3 1/2-inch round cookie cutter and place cakes 1 inch apart on lightly greased cookie sheets, then sprinkle with 2 tablespoons sugar.
• Bake at 400 degrees for 7 to 8 minutes or until edges become slightly browned. Remove to wire racks to cool.