English Tea Cakes

TinyArtist

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