Agtually…Looking for a delicious recipe, with a high cookie/cake yield for your Christmas cookie swap? These mini tea cakes are the perfect fit. I’ve toyed with the recipe over the years adding spices and tweaking extracts. The little touch of cinnamon adds a warmth that you’ll love. The cakes are wonderful fresh from the oven or even after a few days. Store in a container or a cookie tin to prevent drying. Delicious with a cup of coffee, tea or cocoa. Hope you enjoy!!
1 cup butter, softened
1 ¼ cup sugar
3 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
⅛ teaspoon cinnamon
4 teaspoons vanilla extract
½ teaspoon almond extract
2 15oz. packages slivered almonds
Mix butter and sugar together with an electric mixer until smooth and creamy. Add eggs until well blended. Stir remaining ingredients in by hand until thoroughly mixed. Lightly spray a mini muffin pan with cooking spray. Fill each cup with batter. Bake in a preheated 375° oven until lightly browned, for approximately 10 – 15 minutes. Yields approximately six dozen cakes.
Recipe adapted from Gooseberry Patch Christmas Cookbook.
Tags: Agtually, Almond Cakes, Christmas, christmas cookie swap, cookie, cup, gooseberry patch christmas