Welsh Tea Cakes
Makes about 3-1/2 dozen cookies
|3/4||cup chopped dried mixed fruit or fruit bits or golden raisins|
|2||tablespoons brandy or cognac|
|2-1/4||cups all-purpose flour|
|2-1/2||teaspoons ground cinnamon, divided|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/4||teaspoon ground cloves|
|1||cup butter, softened|
|1-1/4||cups sugar, divided|
|1/3||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, 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 until light and fluffy. Beat in egg. Gradually add flour mixture. Beat until well blended. Stir in fruit and brandy mixture with spoon.
- Combine remaining 1/4 cup sugar and 1 teaspoon cinnamon in small bowl. Shape 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, if desired. (Almonds will spread evenly and flatten upon baking.)
- 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.
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