Welsh Tea Cakes
|Dried mixed fruit/Fruit bits / golden raisins||3⁄4 Cup (12 tbs), chopped|
|All purpose flour||2 1⁄4 Cup (36 tbs)|
|Cinnamon||2 1⁄2 Teaspoon, divided|
|Baking powder||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Butter||1 Cup (16 tbs), softened|
|Sugar||1 1⁄4 Cup (20 tbs), divided|
|Almonds||1⁄3 Cup (5.33 tbs), sliced|
Preheat oven to 375°F.
Combine dried fruit and brandy in medium bowl; let sit at least 10 minutes to plump.
Place flour, 1 1/2 teaspoons 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 mixture.
Beat at low speed until well blended, scraping down side of bowl once.
Stir in fruit mixture.
Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in small bowl.
Roll heaping teaspoonfuls of dough into 1-inch balls; roll balls in cinnamon sugar to coat.
Place balls 2 inches apart on ungreased cookie sheets.
Press balls to 1/4-inch thickness using bottom of glass dipped in granulated sugar.
Press 3 almond slices horizontally into center of each cookie.
Bake 10 to 12 minutes or until lightly browned.
Remove tea cakes to wire racks; cool completely.
Store tightly covered at room temperature or freeze up to 3 months.