The texture of tea cakes varies by the recipe, though the majority of them lean more in the cookie direction. Depending on the recipe, they can be smooth and puffy or have a somewhat cracked top.

2️⃣ Cream Butter and Sugar. In a large bowl, cream together softened butter and sugar until light and fluffy, about 5–7 minutes.This step is key to a soft texture. 3️⃣ Add Eggs and Vanilla ...

Bake the cookies for about 10 minutes, until set at the edges and very lightly browned on the bottoms. Let the cookies cool for 10 minutes, then transfer to a rack to cool completely. Arrange the ...

Directions. Beat butter with electric whisk until creamy, then gradually add the sugar, beating well. Add eggs and beat well. Combine milk, baking soda, salt and vanilla.

Our tender Flag Cake is not only extra easy to make (no stand-mixer required), but it’s also super moist and tender thanks to ...

Make filling: In the bowl of a food processor fitted with the S-blade, combine raisins, dates, 1/4 cup sugar, figs, marmalade, pecans, honey, cinnamon, nutmeg and cloves.

Ideal for a cookie swap, this recipe will yield about 30 not-too-sweet lemony, nutty cookies. You can also freeze the dough up to three weeks in advance — perfect for make-ahead holidays. Get ...

The texture of tea cakes varies by the recipe, though the majority of them lean more in the cookie direction. Depending on the recipe, they can be smooth and puffy or have a somewhat cracked top.

When it comes to Southern holiday traditions, tea cakes are the perfect accompaniment at big celebrations or if you just want to eat a few while you drink coffee, hot chocolate or, of course, tea ...