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English Tea Cakes

 English Tea Cakes
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.
30 ServingsPrep: 15 min. Bake: 10 min./batch + cooling

Ingredients

  • 2 cups butter, softened
  • 1 cup sugar
  • 2 teaspoons McCormick® Pure 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.