Walnut, thyme, confectioners’ sugar, vanilla, and butter creates delicious tea cakes.
Walnut-Thyme Tea Cakes
Yield: approximately 22
- ½ cup unsalted butter, softened
- ½ cup confectioners’ sugar, divided
- ½ teaspoon vanilla extract
- 1 cup all-purpose flour
- ¼ teaspoon salt
- ½ cup very finely chopped toasted walnuts
- 1 teaspoon finely chopped fresh thyme leaves
- Garnish: additional confectioners’ sugar, fresh thyme sprigs
- Preheat oven to 325°.
- Line 2 baking sheets with parchment paper.
- In a large mixing bowl, beat butter at medium speed with a mixer until smooth and creamy. Add ¼ cup confectioners’ sugar and vanilla extract, beating until light and creamy. Add flour and salt, stirring until well combined. Add walnuts and thyme, stirring well.
- Using a levered 2-teaspoon scoop, drop dough 1 inch apart onto prepared baking sheets.
- Bake until edges of tea cakes are light brown, approximately 14 minutes. Transfer to wire cooling racks, and sprinkle with remaining ¼ cup confectioners’ sugar. Let cool completely.
- Store in an airtight container with waxed paper between layers.
- Just before serving, garnish with a dusting of additional confectioners’ sugar. Garnish each tea cake with a fresh thyme sprig, if desired.
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