English Tea Cakes
ENGLISH TEA CAKES Tender, flavorful tidbits with a sugary glaze.Mix together thoroughly ...
[*]½ cup soft shortening (half butter)
[*]¾ cup sugar
[*]1 egg
[*]3 tbsp. milk
Sift together and stir in ...
[*]1¾ cups sifted GOLD MEDAL Flour
[*]1½ tsp. baking powder
[*]¼ tsp. salt
Mix in ...
[*]½ cup finely cut sliced citron
[*]½ cup currants or raisins, cut-up
Chill dough. Roll into balls the size of walnuts. Dip tops in slightly beaten egg white, then sugar. Place sugared-side-up 2″ apart on ungreased baking sheet. Bake until delicately browned. The balls flatten some in baking and become glazed.
TEMPERATURE: 400° (mod. hot oven).
TIME: Bake 12 to 15 min.
AMOUNT: About 3 doz. 1½″ cookies.
Betty Crocker, Public Domain
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