Tea Cakes
James Carrier
As a child, Wallace Yvonne McNair, the administrator and curator of the Black American West Museum & Heritage Center in Denver, often craved this snack—a glass of milk and one or two of the big, soft, jam-dotted cookies that her mother called tea cakes.
How to Make It
Step 1
1
Beat butter with sugar and lemon peel until well blended.
Step 2
2
Beat in egg whites, milk, and vanilla.
Step 3
3
Beat in baking powder.
Step 4
4
Add flour and stir until batter is evenly moistened.
Step 5
5
Drop batter in 2-tablespoon portions about 3 inches apart on nonstick baking sheets.
Step 6
6
Onto the center of each cookie, spoon 1/4 teaspoon jam.
Step 7
7
Bake in a 350° oven until cookies are pale brown on top and golden on bottom, 13 to 15 minutes. Transfer to racks to cool. Serve warm or cool.
Ingredients
1 tablespoon butter or margarine, at room temperature
1/4 cup sugar
1/2 teaspoon grated lemon peel
2 large egg whites
2 tablespoons nonfat milk
1 teaspoon vanilla
1 teaspoon baking powder
1 cup all-purpose flour
2 1/4 teaspoons raspberry or strawberry jam
Directions
Step 1
1
Beat butter with sugar and lemon peel until well blended.
Step 2
2
Beat in egg whites, milk, and vanilla.
Step 3
3
Beat in baking powder.
Step 4
4
Add flour and stir until batter is evenly moistened.
Step 5
5
Drop batter in 2-tablespoon portions about 3 inches apart on nonstick baking sheets.
Step 6
6
Onto the center of each cookie, spoon 1/4 teaspoon jam.
Step 7
7
Bake in a 350° oven until cookies are pale brown on top and golden on bottom, 13 to 15 minutes. Transfer to racks to cool. Serve warm or cool.
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