I teach an enrichment class on Wednesday afternoons to 1st through 3rd graders at our school. So far this fall we have made fruit smoothies, homemade granola bars, apple pumpkin muffins and Chinese mooncakes, just to name a few. Last week I prepared one of mine and Sean’s favorite cookie recipes, Old Fashioned Teacakes. I have fond memories of these cookies, since we ate Texas-shaped Teacakes at our Wedding Rehearsal dinner.
Using an electric mixer (or aggressively by hand) cream butter and sugars together. The mixture should turn to a light color after a few minutes. Stir in the eggs, one at a time, mixing well after each egg. Add vanilla. Stir to combine. In a separate bowl, combine dry ingredients of flour, baking powder, salt, baking soda and nutmeg. Add dry ingredients to butter mixture alternating with small amounts of milk. Mix well. Form into large ball then roll on floured surface to about ¼ inch thick. Cut with cookie cutters. Bake at 350 degrees for about 8 minutes, until lightly browned on edges. Overbaking will result in more crisp cookie and not as soft and cake-like.