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| What You Need: |
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¾ cup chopped dried mixed fruit or fruit bits or golden raisins
2 tablespoons brandy or cognac
2¼ cups all-purpose flour
2½ teaspoons ground cinnamon, divided
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ teaspoon ground cloves
1 cup butter, softened
1¼ cups sugar, divided
1 egg
½ cup sliced almonds (optional)
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| How To Cook: |
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1. Preheat oven to 375°F. Combine dried fruit and brandy in medium bowl; let sit at least 10 minutes to plump.
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2. Place flour, 1½ teaspoons cinnamon, baking powder, baking soda, salt, and cloves in medium bowl; stir to combine.
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3. Beat butter and 1 cup sugar in large bowl until light and fluffy. Beat in egg. Gradually add flour mixture. Beat until well blended. Stir in fruit and brandy mixture with spoon.
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4. Combine remaining ¼ cup sugar and 1 teaspoon cinnamon in small bowl. Shape heaping teaspoonfuls of dough into 1-inch balls; roll balls in cinnamon-sugar to coat. Place balls 2 inches apart on ungreased cookie sheets.
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5. Press balls to ¼-inch thickness using bottom of glass dipped in granulated sugar. Press 3 almond slices horizontally into center of each cookie, if desired. (Almonds will spread evenly and flatten upon baking.)
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6. Bake 10 to 12 minutes or until lightly browned. Remove tea cakes to wire racks; cool completely. Store tightly covered at room temperature or freeze up to 3 months.
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To Make: about 3½ dozen cookies
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