Wednesday, December 22, 2010

Welsh Tea Cakes

¾ cup chopped dried mixed fruit or fruit bits or golden raisins
2 T brandy or cognac
2¼ cups all purpose flour
2½ t cinnamon, divided
1 t baking powder
½ t baking soda
¼ t salt
¼ t ground cloves
1 cup butter, softened
1¼ cups sugar, divided
1 large egg
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, 1½ t 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. Beat at low speed until well blended, scraping down side of bowl once. Stir in fruit and brandy with spoon.

Combine remaining ¼ cup sugar and 1 t cinnamon in small bowl. Roll heaping teaspoonfuls of dough into 1" balls; roll balls in cinnamon sugar to coat. Place balls 2 inches apart on ungreased cookie sheets.

Press balls to ¼" thichness using bottom of glass dipped in granulated sugar. Press 3 almond slices horizontally into center of each cookie. (Almonds will spread evenly and flatten upon baking.)

Bake 10 to 12 minutes or until lightly browned. Remove tea cakes with spatula to wire racks; cool completely.

Store tightly covered at room temperature or freeze up to 3 months.

Makes about 3½ dozen tea cakes.

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