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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.
  • Total Time
    Prep: 15 min. Bake: 10 min./batch + cooling
  • Makes
    5 dozen


  • 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.

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Average Rating:
  • 4of7
    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.

  • kimeln
    Dec 15, 2010

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