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

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INGREDIENTS

2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
60 walnut or pecan halves, toasted

READ REVIEWS (1)

DIRECTIONS

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.
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

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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