2/3 cup butter
1 cup sugar
2 eggs, well beaten
2/3 cup chopped raisins or currants
½ cup chopped walnuts
2 cups sifted flour
2/3 teaspoon baking soda
1 teaspoon cinnamon
1/8 teaspoon salt
Preheat oven to 350°.
Cream butter and sugar together until light and fluffy. Add eggs and
beat well. Add raisins and nuts. Sift remaining ingredients together and
add to the first mixture. Mix thoroughly. Drop by teaspoonfuls, 1"
apart, on greased cookie sheets. Bake about 12 minutes. cool on wire
racks.
Makes about 2½ dozen cookies.
~*~NUT ALLERGY WARNING~*~ this recipe contains Walnuts.
¾ cup
chopped dried mixed fruit or fruit bits or golden raisins2
T brandy or cognac2¼
cups all purpose flour2½
t cinnamon, divided1
t baking powder½
t baking soda¼
t salt¼
t ground cloves1
cup butter, softened1¼
cups sugar, divided1
large egg1/3
cup sliced almonds (optional)
Preheat
oven to 375°F
Combine
dried fruit and brandy in medium bowl; let sit at least 10 minutes to
plump.
Place
flour, 1½ t cinnamon, baking powder, baking soda, salt and cloves in
medium bowl; stir to combine.
Beat
butter and 1 cup sugar in large bowl with electric mixer at medium
speed until light and fluffy, scraping down side of bowl once. Beat
in egg. Gradually add flour. Beat at low speed until well blended,
scraping down side of bowl once. Stir in fruit and brandy with
spoon.
Combine
remaining ¼ cup sugar and 1 t cinnamon in small bowl. Roll heaping
teaspoonfuls of dough into 1" balls; roll balls in cinnamon
sugar to coat. Place balls 2 inches apart on un-greased cookie
sheets.
Press
balls to ¼" thickness using bottom of glass dipped in
granulated sugar. Press 3 almond slices horizontally into center of
each cookie. (Almonds will spread evenly and flatten upon
baking.)
Bake
10 to 12 minutes or until lightly browned. Remove tea cakes with
spatula to wire racks; cool completely.
Store
tightly covered at room temperature or freeze up to 3 months.
Makes
about 3½ dozen tea cakes.
~*~Nut ALLERGY WARNING~*~ this recipe contains almonds.
