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Tea Cakes





Yields
Makes 9 cookies

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.

Tea Cakes




James Carrier
 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
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories94
% Daily Value *
Total Fat 1.4g2%

Saturated Fat 0.8g4%
Cholesterol 3.5mg2%
Sodium 82mg4%
Total Carbohydrate 18g7%

Dietary Fiber 0.4g2%
Protein 2.3g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.