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Grandma's Tea Cakes Recipe

Grandma's Tea Cakes Recipe

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.
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. YIELD:33 servings


  • 1 cup shortening
  • 2 cups sugar
  • 3 eggs
  • 1/2 teaspoon lemon extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 3/4 teaspoon salt
  • 6 tablespoons milk


  • 1. In a bowl, cream shortening and sugar. Add eggs and extract; beat well. Add remaining ingredients; mix well. Chill for 1-2 hours. Shape into 1-1/4-in. balls. Place 2-1/2 in. apart on lightly greased baking sheets. Bake at 375° for 11-13 minutes or until lightly browned (do not overbake). Cool 1 minute on pan before removing to a wire rack. Yield: 5-1/2 dozen.

Recipe Note

If Cooking for Two: Cookies can be frozen in heavy-duty freezer bags or other airtight containers.

Nutritional Facts

2 each: 150 calories, 6g fat (2g saturated fat), 20mg cholesterol, 97mg sodium, 21g carbohydrate (12g sugars, 0 fiber), 2g protein.

Reviews for Grandma's Tea Cakes

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GramsPat User ID: 8481357 257411
Reviewed Nov. 28, 2016

"This recipe is both simple and delicious. Just before I baked them I dusted them with decorator's sugar. It made them pretty and added the barest hint of sweetness. Excellent recipe. But I would suggest using the shortening as the recipe says rather than butter. They tend to hold their shape better."

EllieMaGoo User ID: 5889790 70470
Reviewed Mar. 20, 2011

"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. :)"

sweetlover User ID: 1727229 16989
Reviewed Dec. 24, 2010

"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."

mammawbaby User ID: 2988943 37348
Reviewed Nov. 13, 2008

"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.


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