Tea Cake Cookies

Tea Cake Cookies

  • Servings: 12 nos
  • Difficulty: Average
  • Print


  • 1 cup flour
  • ½ tsp baking powder
  • ¼ cup sugar
  • 1/8 cup butter i.e. half of qtr cup
  • 1/8 cup shortening    -do-
  • 1 egg
  • 1/8 cup buttermilk
  • ½ tsp. lemon zest
  • ½ tsp. vanilla essence
  • 1/8 tsp. nutmeg grated


  1. Cream Butter, shortening and sugar. 
  2. Mix in egg, lemon zest, vanilla. 
  3. In a medium bowl, sift flour, baking powder, salt and nutmeg. 
  4. Mix dry ingredients into the creamed mixture and stir till well combined. 
  5. Turn out dough onto a smooth surface and knead till soft. 
  6. Shape into a disk, cover with plastic and freeze 30 minutes. 
  7. Preheat oven, line baking sheet with parchment. 
  8. Remove a quarter portion of the dough, roll between your palms to soften a little and then roll out into ¼” thickness. 
  9. Use cookie cutters to cut into round, heart or flower shapes, etc. 
  10. Place on pan 2” apart. 
  11. Keep the tray with the cookies in the refrigerator for 10 to 15 minutes.
  12. Bake 8 to 10 minutes till underside is lightly golden. 
  13. Transfer to a rack to cool. 

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