English Tea Cakes

Submitted by Lynn Schnieder

English Tea Cakes

1 ¾ C flour

1 egg

1 ½ t baking powder

3 T milk

¼ t salt

½ C chopped citron

½ C soft shortening

½ C currants or raisins

¾ C sugar

1 egg white, slightly beaten

Sugar

Sift flour, baking power and salt. Cream shortening, sugar, beat in egg.

Add milk, citron, currants, and flour mixture. Mix well and refrigerate

until it is an easily handled dough.

Roll dough into small balls. Dip tops in egg white and then sugar. Place

sugar side up 2” apart on greased cookie sheets. Bake 400 degrees – 12-15

minutes until golden. 3 dozen.