- 2 cups butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 60 walnut or pecan halves, toasted
- 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.
Reviews for English Tea Cakes
"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."
"easy and incredibly delicious. disappear fast. melt in your mouth!"