ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tea Cakes

James Carrier
Yield 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.


  • 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

Nutrition Information

  • calories 94
  • caloriesfromfat 14 %
  • protein 2.3 g
  • fat 1.4 g
  • satfat 0.8 g
  • carbohydrate 18 g
  • fiber 0.4 g
  • sodium 82 mg
  • cholesterol 3.5 mg

How to Make It

  1. Beat butter with sugar and lemon peel until well blended.

  2. Beat in egg whites, milk, and vanilla.

  3. Beat in baking powder.

  4. Add flour and stir until batter is evenly moistened.

  5. Drop batter in 2-tablespoon portions about 3 inches apart on nonstick baking sheets.

  6. Onto the center of each cookie, spoon 1/4 teaspoon jam.

  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.