English Tea Cakes Recipe
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.
- 2 cups butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 60 walnut or pecan halves, toasted
- 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.
Reviews for English Tea Cakes
© 2016 RDA Enthusiast Brands, LLC