English Tea Cakes

Name: English Tea Cakes
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 5 dozen.
Cuisine: Europe, British
Ingredients: 2 cups butter, softened; 1 cup sugar; 2 teaspoons vanilla extract; 4 cups all-purpose flour; 60 walnut or pecan halves, toasted

TOTAL TIME: Prep: 15 min. Bake: 10 min./batch YIELD: 5 dozen.

These unique cookies are baked in muffin cups, giving them a perfectly round shape. I sometimes omit the nuts and decorate the cookies for holidays. —Beverly Christian, Fort Worth, Texas

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, 5-7 minutes. 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.

Nutrition Facts

1 cookie: 108 calories, 7g fat (4g saturated fat), 16mg cholesterol, 49mg sodium, 10g carbohydrate (3g sugars, 0 fiber), 1g protein.

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