Raspberry-Sugar Tea Cakes
Southern tea cakes have been a cornerstone of home baking for generations, with countless family recipes handed down and adapted over time.
Ingredients · Servings 22 cookies
- 1 cup/28 grams freeze-dried raspberries
- 1½ cups/188 grams all-purpose flour
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- ¾ cup/150 grams granulated sugar
- ½ cup/113 grams unsalted butter, at room temperature
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
Method · 2 h 30 min
- Using a food processor or high-powered blender, process the raspberries into a fine powder. Sift through a fine-mesh sieve into a small bowl (discard the seeds). You should get about ¼ cup raspberry powder.
- In a medium bowl, whisk together the raspberry powder, flour, salt and baking soda until combined.
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric mixer and a large bowl), beat the sugar and butter, starting on medium-high, until pale and fluffy, about 4 minutes. Stop the mixer, add the egg and vanilla, and beat on medium until well incorporated, about 1 minute. Scrape down the bowl with a spatula and beat again to combine.
- Reduce the mixer speed to low and add the dry ingredients in three parts, making sure each is fully incorporated before adding the next. Cover the bowl and refrigerate until the dough is firm, 1 to 2 hours, or chill for up to 1 day.
- When ready to bake, position a rack in the middle of the oven and heat to 325 degrees. Line two large rimmed baking sheets with parchment paper.
- Using a 1-tablespoon measuring spoon, scoop up some dough (a rounded tablespoon works well) and roll it into a ball. Place it on the baking sheet. Repeat with the rest of the dough, spacing the cookies about 1½ inches apart. Using your thumb, gently press the ball to flatten it slightly.
- Bake one sheet of cookies for about 15 minutes, until golden brown on the edges. Remove from the oven and let cool on the baking sheet for 5 to 10 minutes, then transfer to a wire rack and let cool completely before serving. Repeat with the remaining sheet of cookies.
Following that tradition, freeze-dried raspberries are worked into the dough, where they lend concentrated fruit savor and a naturally vibrant pink hue without adding extra moisture. The result is a modern variation on a classic that preserves the tender, cake-like crumb and heartfelt charm that has made tea cakes a Southern favorite.
Every time I make them, I feel Big Mama smiling down on me. Watch Jocelyn Delk Adams make this dish in this video .
