dunc (04/29/83)
In looking at the recipe for tea cakes, I have a recipe very similar to that with a few changes that I thought I would post. This recipe is called butter balls and has been a favorite of our family for a long time. They are quick and easy to make. Butter Balls 1 stick butter or margarine 1 cup all-purpose flour 2 tablespoons sugar 1 teas. vanilla 1 cup chopped pecans or walnuts Mix all ingredients together (Fun to do with the hands: mixes it well, too!). Form small balls (about S. B. Anthony dollar size), and place on ungreased cookie sheet. You can slightly flatten them with your finger or leave them round. Place them close together if you want to; they won't spread when cooking. Bake at 350 deg. for 10-12 minutes or until *slightly* brown on bottom. Don't overcook! They won't look done, but they are. Immediately roll the hot cookies in powdered sugar, then re-roll after all are done. That last note was the main difference between these and the teacakes. True, the first rolling causes the sugar to melt on the cookie, but it's necessary for the second rolling in the sugar to stick. The original recipe said that these cookies were best when kept in a tin for two weeks before eating. I don't know about that; we've never been able to keep them for more than two days! Laura Glass unc!dunc