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English Tea Cakes

SUBMITTED BY: Beverly Christian

"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."
PREP TIME  15 Min
COOK TIME  10 Min
READY IN  25 Min
SERVINGS & SCALING
Original recipe yield: 30 servings
    
About  scaling  and  conversions

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 mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each.
  2. Bake at 350 degrees F 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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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 20, 2007 by Cookies
I found this recipe in the "Taste of Home" magazine a few years ago and it will be forever on my Christmas cookie platter. It's a small bite size buttery cookie that makes the most perfect presentation on a cookie tray for the holidays. They are perfect as written and nothing needs to be altered in any way. If I could give this more then 5 stars I would.

3 users found this review helpful


 
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