My maternal great aunt, Aunt Da, made wonderfully simple tea cakes that seemed simultaneously substantial and light. She always made huge batches and stored them in a silver canister that seemed bottomless. Here, I've reimagined them to be even lighter (using a combo of cake and whole wheat pastry flour) and slightly spiced with Irish Breakfast tea, Meyer lemon zest and a nice dose of marzipan (rather than the originally called for vanilla). These are absolutely delightful, subtly flavored pillows of comfort. 

I got this wonderful recipe from my mother-in-law, Claire, who makes dozens of batches every year for any occasion. They are lovely and light, and without thinking, you can eat a ton of them!