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
English Tea Cakes
English Tea Cakes
Prep Time
15 min
Cook Time
10 min
Yield
5 dozen
Ingredients
- 2 cups butter, softened
- 1 cup sugar
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 60 walnut or pecan halves, toasted
Directions
- 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.
- 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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