Welsh Tea Cakes

Welsh Tea Cakes

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 salt
1/4 teaspoon ground cloves
1 cup butter, softened
1-1/4 cups sugar, divided
1 egg
1/3 cup sliced almonds (optional)


  1. Preheat oven to 375°F. Combine dried fruit and brandy in medium bowl; let sit at least 10 minutes to plump.
  2. Place flour, 1-1/2 teaspoons cinnamon, baking powder, baking soda, salt and cloves in medium bowl; stir to combine.
  3. 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.
  4. 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.
  5. 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.)
  6. 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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