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English Tea Cakes Recipe
English Tea Cakes Recipe photo by Taste of Home

English Tea Cakes Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 15 min. Bake: 10 min./batch + cooling
MAKES: 30 servings

Ingredients

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

Directions

  1. 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.
  2. 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 1999, p54

Reviews for English Tea Cakes

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Mar. 29, 2012

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.

MY REVIEW
Reviewed Dec. 15, 2010

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

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