Two takes on tea cakes of the past

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Two takes on tea cakes of the past

By Judyrae Kruse

Recently, Dorothy Trethewy of Snohomish wrote, “If anyone has a family recipe for old-fashioned tea cakes, I would appreciate knowing how to make these cookies.

“My great-grandmother always had the blue cookie jar full of these not-too-sweet, crisp cookies. Unfortunately, she never shared her ‘secret’ recipe with anyone, leaving behind just the memories.”

The minute we read that, a whole lot of us longed to be right there in that now-gone time, eating this special treat.

Naturally, and not unexpectedly, either, faithful Forum cooks jumped right into the search-and-find challenge. As usual, they’ve come up with some great possibilities for us to try, starting with today’s first version shared by Edmonds cook Connie Wood.

“I’ve not written before,” she says, “but have wanted to do so many times. Since I’m not a regular contributor, I was a little timid about doing it. When I read Jean Kroeze’s recipe in the Oct. 19 Forum, though, I thought I’d look through my oldest cookbook.

“There, under Dropped Cookies was listed a Vanilla Tea Wafer recipe. There were two others, but they were actual cakes. (As I mentioned, this is an old cookbook, so I copied it word for word exactly.) I’m not sure if this recipe from ‘Woman’s Companion Cook Book,’ copyrights starting in 1942, is similar to Dorothy’s great-grandmother’s, but here it is.”

Connie adds, “The paragraph following the recipe was not part of the recipe but is marked decorations for various dropped cookie recipes.”

And Judy Larson of Marysville sent along our second recipe today and says, “Upon reading Jean Kroeze’s recipe for tea cookies, I wanted to compare it to the icebox cookies my mom used to make.

“I was surprised at the similarity, with the exception of the difference in the sugars, choice of nuts and chilling time. My mom always used walnuts, and they were my favorite cookies. The French Bakery at the Pike Place Market makes one with hazelnuts. Tea cookie is a totally unfamiliar name to me.”

Judy mentions this particular version is taken from the “Purity Cook Book,” originally published in 1932.

Vanilla tea wafers

1 1/3 cups cake flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 cup shortening
1/2 cup sugar
1 egg, well beaten
2 tablespoons milk
1 teaspoon vanilla
Sift flour; measure; add salt and baking powder; sift again.

Cream shortening; add sugar gradually and blend thoroughly; add the well-beaten egg. Add milk and dry ingredients alternately, then the vanilla.

Drop by teaspoonfuls 2 or 3 inches apart onto a well-greased baking sheet. Bake in a moderate oven (375 degrees) 8 to 12 minutes.

Makes about 30 cookies.

Decorations: Nut meats, candied fruits, dried fruits, crystallized flowers, shredded coconut, chocolate shot, colored sugar and colored candies may be arranged or sprinkled on the cookies before baking. Nut meats and fruits will stick better if they are dipped in slightly beaten egg white. The sugars, candies, chocolate shot and coconut may be sprinkled on the cookies as soon as they are removed from the oven, while they are still warm and moist.

Purity Cook Book ice box cookies

1 cup butter or shortening, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla
3 cups sifted flour
1 teaspoon baking soda
1/8 teaspoon salt
1 cup almonds or 1 tablespoon caraway seed

Cream butter or shortening, add sugar gradually and cream until light and fluffy. Add well-beaten eggs and vanilla and beat well. Mix and sift together flour, baking soda and salt and add to first mixture. Add chopped almonds or caraway seed and mix well. Form into long rolls and leave in ice box or cool place overnight. Slice thinly for cookies and bake on greased baking sheet in a hot oven (400 degrees) for 10-12 minutes or until light brown.

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