English Tea Cakes Recipe

English Tea Cakes Recipe photo by Taste of Home

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These unique cookies are baked in muffin cups, giving them a perfectly round shape. I sometimes omit the pecans and decorate the cookies for holidays.

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English Tea Cakes Recipe

Prep: 15 min. Bake: 10 min./batch + cooling

Yield: 30 Servings

15 10 25

Ingredients

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
60 walnut or pecan halves, toasted

Directions

In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each.
Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks. Yield: 5 dozen.

Originally published as English Tea Cakes in Best of Country Cookies , p54

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English Tea Cakes

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Reviewed on Mar. 29, 2012 by 4of7

This is my go-to recipe for all my sibling's bake sales. It's so adaptable! Substituting the vanilla extract for lemon or orange and adding in lemon zest gives them a nice citrus punch. Or I subtract 1/2 cup of the flour and add in 1/2 a cup of cocoa powder for chocolate, or I just add in cinnamon, ginger, and cloves for spiced teacakes.

Reviewed on Dec. 15, 2010 by kimeln

easy and incredibly delicious. disappear fast. melt in your mouth!