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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 60 |
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I keep busy with our baby daughter and helping my dad on his dairy farm. But when I have time-usually in the winter-I love to bake. I make these tea cakes every Christmas. I double the recipe and freeze half for later. Ingredients:
2 cups butter, softened |
3/4 cup sugar |
3/4 cup packed brown sugar |
2 eggs |
4 teaspoons almond extract |
4 cups king arthur unbleached all-purpose flour |
1 teaspoon baking powder |
filling: |
1 egg white |
1/2 cup sugar |
1/2 cup ground almonds |
1/2 teaspoon lemon juice |
milk |
sliced almonds |
Directions:
1. In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
2. For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
3. Brush with a little milk and top with an almond. Bake at 350° for 20-25 minutes or until golden. Yield: about 5 dozen.
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