Swedish Tea Cakes
- Reviews 2
Ready In: 40 mins
Serves: 20
Yields: 20 tea cakes
Ingredients
- 1⁄2 cup margarine (not tub margarine!) or 1⁄2 cup butter, softened
- 1⁄4 cup brown sugar, packed
- 1 large egg yolk
- 1 cup flour
- 1⁄2 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1 large egg white, fork beaten
- 2⁄3 cup nuts, finely chopped (your favourite)
- 6 tablespoons red jam (your favourite flavour)
Directions
- Preheat your oven to 325 F.
- Cream margarine and brown sugar in a large bowl. Add egg yolk and beat well.
- Combine flour, baking powder, and salt in a small bowl. Add to margarine mixture, stirring until stiff dough forms. Roll dough into balls, using 2 tsp for each.
- Dip balls into egg white, then roll in nuts. Arrange balls, about 2 inches apart, ona greased cookie sheet. Dent each one with your thumb.
- Bake for 5 minutes, then remove from oven and press dents again. Bake for 10 to 15 minutes until golden. Let stand on cookie sheets for 5 minutes before moving to wire racks.
- Fill each dent with 1 tsp jam - if storing, store without jam and just fill the dents before serving.
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