This tea cakes recipe offers two sets of instructions so you can pick the one that produces a tea cake style you like best.

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.

In a medium bowl, whisk together flour, baking powder, baking soda, salt and nutmeg. In a large bowl cream butter and sugar ...

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.

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 ...

See Goldman's recipe for Russian tea cakes — which he also included in his new book, "Super Good Cookies for Kids" — below.Serving size: 50 cookies. Ingredients. For the cookie dough: ...

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 ...