From: utzoo!decvax!harpo!eagle!mhtsa!alice!npoiv!houxm!houxz!hocda!spanky!burl!duke!mcnc!unc!dunc
Newsgroups: net.cooks
Title: Re: teacakes, recipe
Article-I.D.: unc.5087
Posted: Fri Apr 29 10:16:34 1983
Received: Sat Apr 30 07:45:24 1983



In looking at the recipe for tea cakes, I have a recipe very
similar to that with a few changes that I thought I would post.
This recipe is called butter balls and has been a favorite of
our family for a long time.  They are quick and easy to make.

		Butter Balls

    1 stick butter or margarine
    1 cup all-purpose flour
    2 tablespoons sugar
    1 teas. vanilla
    1 cup chopped pecans or walnuts

    Mix all ingredients together (Fun to do with the hands:
    mixes it well, too!).  Form small balls (about S. B.
    Anthony dollar size), and place on ungreased cookie sheet.  You
    can slightly flatten them with your finger or leave them
    round.  Place them close together if you want to; they
    won't spread when cooking.  Bake at 350 deg. for 10-12
    minutes or until *slightly* brown on bottom.  Don't
    overcook!  They won't look done, but they are.
    Immediately roll the hot cookies in powdered sugar, then
    re-roll after all are done.

That last note was the main difference between these and the
teacakes.  True, the first rolling causes the sugar to melt
on the cookie, but it's necessary for the second rolling in
the sugar to stick.
The original recipe said that these cookies were best when
kept in a tin for two weeks before eating.  I don't know
about that;  we've never been able to keep them for more
than two days!

			Laura Glass
			unc!dunc