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May you be happy, comfortable, and safe,
May your door be always open to friends,
May your kettle always be singing its welcome to you,
And to all whom you so dearly love.

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Because I always misplace my recipe cards, I started this blog so I will have an extra copy of the things my family and I enjoy fixing. The pictures are all "in my head", so I don't use the camera to make the posts look fancy. Besides, it is just faster to write the recipes because I tend to be rather impatient while photos slowly load!

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Haiku

Warm from the oven
So great tasting and yummy
Delicious then gone

by Jake Hefty, 9 years old, The Denver Post contest winner

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Friday, July 23, 2010

Almond Tea Cakes

Ingredients:
* 2 cups butter, softened
* 3/4 cup sugar
* 3/4 cup packed brown sugar
* 2 eggs
* 4 teaspoons almond extract
* 4 cups all-purpose flour
* 1 teaspoon baking powder

FILLING:
* 1 egg white
* 1/2 cup sugar
* 1/2 cup ground almonds
* 1/2 teaspoon lemon juice
* Milk
* Sliced almonds

Directions:
* In a large bowl, cream butter and sugars until light and fluffy, about 5 minutes. Add eggs and extract; mix well. Add flour and baking powder (dough will be soft). Chill.
* For filling, in a small bowl, stir egg white, sugar, almonds and lemon juice. Remove a portion of the dough at a time from the refrigerator. Place 1-in. balls of dough into miniature muffin cups, pressing slightly into sides and bottom. Place 1/2 teaspoon of filling into each. Cover with quarter-sized circles of dough.
* Brush with a little milk and top with an almond. Bake at 350° for 20-25 minutes or until golden.

Yield: about 5 dozen.

~~ Country | December/January 1994~~

These sound so yummy. I found them at Prim Hill Rose Studio.

2 comments:

  1. I like your idea of saving recipes on a blog.

    ReplyDelete
  2. Those look delicious!

    Thanks for stopping by my blog.

    ReplyDelete