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English Tea Cakes

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Ingredients
  Regular all purpose flour 1 3⁄4 Cup (28 tbs)
  Double acting baking powder 1 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Soft shortening 1⁄4 Cup (4 tbs)
  Soft butter/Margarine 1⁄4 Cup (4 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Egg 1 , unbeaten
  Milk 3 Tablespoon
  Chopped citron 1⁄2 Cup (8 tbs)
  Currants/Raisins 1⁄2 Cup (8 tbs)
  Egg white 1 , slightly beaten
  Granulated sugar 1 Tablespoon
Directions

1. Sift flour with baking powder and salt.
2. In large bowl, with mixer at medium speed, mix shortening, butter, sugar, and egg until creamy. Add milk, citron, currants, and flour mixture; mix well. Refrigerate.
3. Start heating oven to 400°F.
4. Roll dough into balls the size of walnuts. Dip tops in egg white, then sugar. Place, sugared sides up, 2 inches apart, on greased cookie sheet.
5. Bake 12 to 15 minutes, or until golden.
6. Cool on wire rack; store. These keep well. Makes about 3 dozen.

Recipe Summary

Cuisine: 
European
Method: 
Baked
Dish: 
Cookie
Ingredient: 
Butter

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