Almond Tea Cakes

SUBMITTED BY: Janet Fennema Ringelberg

"I keep busy with our baby daughter and helping my dad on his dairy farm. But when I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas. I double the recipe and freeze half for later."

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PREP TIME	30 Min
COOK TIME	20 Min
READY IN	50 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
4 teaspoons almond extract
4 cups all-purpose flour
1 teaspoon baking powder
FILLING:
1 egg white
1/2 cup sugar
1/2 cup ground almonds
1/2 teaspoon lemon juice
Milk
Sliced almonds

DIRECTIONS

In a large mixing bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice . Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
Brush with a little milk and top with an almond. Bake at 350 degrees F for 20-25 minutes or until golden.