Tea cakes take on many forms for different parts of this country and others. Aunt Maxine’s tea cakes were a southern version … which means that butter, sugar and flour were the main ingredients. Her tea cakes were fluffy, soft, moist, buttery little cookies. The dough is versatile, you can have a soft cookie or a crunchy cookie. For a crunchier cookie, you just dip your pointer finger in water and mash lightly on the cookie. A thinner cookie going into the oven will make a crunchier cookie. I prefer the softer version, so I just drop the mound from a cookie scoop. It spreads enough to make a pretty round and soft cookie. Aunt Maxine would be proud! Read more of her story here.

My Uncle Buddy and Aunt Maxine when they were in m id eighties — Aunt Maxine and Uncle Buddy

Yield: 36

AUNT MAXINE'S TEACAKES

Name: AUNT MAXINE'S TEACAKES
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 36
Ingredients: 1 stick unsalted butter, 4 oz, room temperature; 1 cup sugar; 2 eggs; 1 teaspoon vanilla or almond flavoring; 1 tablespoon milk; 2 1/2 cups flour all purpose; 2 teaspoons baking powder; 1/2 teaspoon nutmeg, optional

Soft plain cookie like Grandmother used to make

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

1 stick unsalted butter, 4 oz, room temperature
1 cup sugar
2 eggs
1 teaspoon vanilla or almond flavoring
1 tablespoon milk
2 1/2 cups flour all purpose
2 teaspoons baking powder
1/2 teaspoon nutmeg, optional

Instructions

Preheat oven to 375 degrees. Prepare cookie sheets with parchment paper.
Whisk in a small bowl the flour, baking powder, and nutmeg. Set aside.
In mixing bowl, cream the butter until smooth and add the sugar. Beat about 3-4 minutes, stopping to scrape sides.
Add eggs to the butter mixture and beat just until combined.
Add milk and flavoring and mix until combined.
Slow the mixture down and begin adding the flour about 1/2 cup at a time and mix until combined and until add of the flour mixture has been added.
Use cookie scoop or spoon to scoop onto cookie sheet. On full cookie sheet, I get about 12 because they do spread some.
Bake about 10-11 minutes for soft cookie and if you like a bit harder cookie, go another 2-3 minutes. They dont really brown but the bottom does.

Notes

I prefer almond flavoring. I use the edge of a spatula to peep to see how brown they are on the bottom,

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 81Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 32mgCarbohydrates: 12gFiber: 0gSugar: 6gProtein: 1g

Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.

Aunt Maxine’s Tea Cakes