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When I was a child, these golden cookies were a special treat from my grandmother, who often invited me to tea parties at her house. Now when I make these cookies. I remember those warm special times.
Nutritional Facts 1 serving (2 each) equals 150 calories, 6 g fat (2 g saturated fat), 20 mg cholesterol, 97 mg sodium, 21 g carbohydrate, trace fiber, 2 g protein.
Originally published as Grandma's Tea Cakes in Reminisce July/August 1994, p53
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Reviewed on Mar. 20, 2011 by EllieMaGoo
I have tried this recipe a few times. The cookies always spread way too thin. Luckily they make great cookie crumbs for crusts or over ice cream. I clipped this recipe from the magazine because the cookies in the picture look fantastic, I just want to gobble them up! Since i've never had a successful attempt, should the cookies end up being soft or crunchy? I've lowered the temp, used ungreased sheets, chilled the dough overnight, reduced the shortning, and still they spread. I've only ever used butter, should I use Crisco? Any suggustions? This recipe haunts me. :)
Reviewed on Dec. 24, 2010 by sweetlover
I just made these and they are delicious. Mammawsbaby, you don't have to chill the dough. Instead, you can just drop them by rounded teaspoonfuls onto the cookie sheet and bake as directed. I think the recipe says to chill because the dough is easier to work with that way and I don't think they would spread as much. The unchilled dough spreads quite a bit. I didn't mind though, it just gives you bigger cookies.
Reviewed on Nov. 13, 2008 by mammawbaby
when my Grandmother made these tea cakes, she did not have to chill them. What did she do that skiped that process? I do not have the recipe.Betty
when my Grandmother made these tea cakes, she did not have to chill them. What did she do that skiped that process? I do not have the recipe.
Betty
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