Those are my favorite cookies in the whole world. They’re called Polish Tea Cakes (although my friend, Chrissie, who’s more Polish than anyone I know, says no one in her family has ever made them) and they are simply the best. My mother got the recipe from a dear friend about 30 years ago and she made them every Christmas. Now I make them every Christmas and I’m sharing the recipe with my blog readers.
Polish Tea Cakes
1 cup butter
1 cup sugar
2 egg yolks
2 egg whites
2 cup flour
1 tsp salt
1 tsp vanilla
finely chopped pecans
Cream butter and sugar until light. Add egg yolks and mix well. Add flour, salt and vanilla. Mix and roll dough in small balls, dip in unbeaten egg white and roll in finely choppped nuts. Place on butter baking sheet and press down center of each ball with a thimble.
Bake at 325 for 10 minutes. Remove from oven and press down center again with thimble. Return to oven for about 5 more minutes. Remove from oven and fill indentation with preserves while still warm.
In case you think there’s nothing going on but cookie baking over here, let me show you my latest productions from the spinning wheel.
First we have merino in a teal blue. There’s about 270 yards there.
Next we have blue faced leicester in shades of green and brown. There’s about 310 yards there.
Both are somewhere between DK weight and worsted weight. Any ideas on what I should knit with this stuff?