During the month of December, there is food-a-plenty in the teacher's lounge at Phillips. Members of the staff bring treats almost every day of the month. We do it by floors. Third floor, which is grades 3 through 5, is responsible for the first week. Last night, I finally got myself motivated enough to do some baking.
These English Tea Cakes are a favorite of mine. I found the recipe in the Taste of Home Baking Classics. The recipe came originally from Beverly Christian of Fort Worth, Texas.
These elegant looking cookies are really very simple. I love the combination of pecan and buttery sugar cookie, and I really like the way they look. They come out perfectly round, because they are baked in a mini-muffin pan. My one piece of advice is that it's better not to think about how much delicious creamy butter is in these little cookies.
English Tea Cakes
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 or pecan half into the center of each cookie.
Bake at 350 degrees for 10 to 12 minutes or until edges are slightly browned. Cool for 2 minutes before removing from pans to wire rack. Yield: 5 dozen.
These look delicious. I'm going to have to try it! Merry Christmas!
ReplyDelete