Delicate, tender tea cakes with a sophisticated citrus-vanilla twist
We first discovered these heavenly tea cakes on a cold winter's day after exploring the rolling hills of Virginia's Piedmont region. Tucked away in a forgotten corner of the Potomac Valley stood a charming Russian tea house, its windows glowing warmly against the frost-covered landscape. The proprietress welcomed us with steaming tea and these delicate treats that melted on our tongues, creating a memory so precious we knew we had to recreate it for you.
This retro recipe captures the sophisticated citrus-vanilla flavors that defined mid-century entertaining. Made with premium ingredients and time-honored techniques, these delicate tea cakes bring back the gracious hospitality of a bygone era when homemade treats were served with pride and every gathering felt special.
Premium Ingredients: Enriched wheat flour (niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), malted barley flour, cane sugar, our signature Orange Vanilla Sugar blend (pure orange extract with alcohol, water & orange oil, plus vanilla extract with propylene glycol & caramel color), and kosher salt.
Simple Baking Instructions
Prep: Preheat oven to 350°F
Mix: In large bowl, cream together:
- 1 egg, lightly beaten
- ½ cup butter, room temperature
Combine: Sift package contents onto butter mixture and stir until dough forms
Chill: Refrigerate dough at least 1 hour
Shape & Bake: Form into 2-inch balls, place on lined baking sheet, and bake 10-12 minutes until edges are lightly golden
Finish: Cool on wire rack and glaze or ice when cooled. Our espre
Yields approximately 24 delicate tea cakes
