English Tea Cakes

These cookies differ from Russian Tea Cakes (Mexican Wedding Cakes) in that they use regular sugar instead of confectioner's and adds an egg to the dough. They also use baking powder; Russian Tea Cakes contain no leavening. The recipe gives the option of adding candied citron and currants in place of the nuts. Also notice the variation at the end for Lemon Snowdrops. I have not tried this recipe.

Mix together thoroughly:
1/2 cup soft shortening (1/2 butter)
3/4 cup sugar
1 egg
1 tablespoon milk

Sift together and stir in:
1 3/4 cup sifted flour
1 1/2 teaspoon baking powder
1/4 teaspoon salt

Mix in:
1/2 cup finely chopped walnuts or 1/2 cup finely cut citron and 1/2 cup chopped currents or raisins.

Chill dough. Roll into walnut size balls.
Dip tops in slightly beaten egg white, then sugar.
Place sugar side up, 2 inches apart on ungreased baking sheet.
Bake 12 to 15 minutes, in 400 degree oven, or until delicately browned.
The balls will flatten some and become glazed.
May dust, or roll, in confectioners' sugar when cool.

Variation: Lemon Snowdrops: Use 2 tablespoons lemon juice and 1 tablespoon water in place of milk, and add 2 teaspoons grated lemon rind. Do not add citron or currents/raisins, but add the 1/2 cup finely chopped walnuts.