One day I was describing my mother-in-law's tea cakes made with Steen's syrup to my mama. She told me of tea cakes they used to make using leftover dough after making sweet dough tarts. All they did was roll the dough out, cut it with the top of a glass jar, and bake them alongside the tarts in the oven. They called it a dry cookie or a 'Tit Gateau Sec (meaning a little dry cake) and they were much like a traditional tea cake.
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I remember being served these at a church function with homemade root beer. If you've never had homemade root beer you are missing something special. Just ask my children. You can read all about this homemade treat at this blog post, Root Beer, Homemade By Cajun Mamas. The nutmeg taste of the tea cakes goes well with the root beer flavored drink.
After hearing my mama talk about those tea cakes I just had to have some. So I got busy digging for a sweet dough tart recipe and made some tea cakes with it. The results were just like mama described.
After I made the dough there was no need to roll them out and cut into rounds. Instead, I just rolled the dough by hand into small balls about 1-½ to 2 inches and pressed them with my hand to flatten after placing them onto a parchment paper lined cookie sheet.Print
4 cups all-purpose flour
½ teaspoon salt
4 teaspoons baking powder
½ teaspoon nutmeg
1 cup sugar
1 cup shortening
1 tablespoon vanilla
2 tablespoons milk
Sift together dry ingredients in a large bowl, set aside. In mixing bowl cream sugar, shortening, eggs, vanilla, and milk together then add dry ingredients mixing in a little at a time.
Roll the dough by hand into small balls about 1-½ to 2 inches and press with your hand to flatten after placing them onto an ungreased or parchment paper lined cookie sheet.
Bake at 350 degrees for 12-14 minutes.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
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