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Polish Tea Cakes
by Karon Szelwach Aronson, M.D., J.D (retired), from the September 2006 newsletter
Sometimes the value of a recipe is not only in the final product, but also in the lack of mess involved in making the delight. The following dessert requires using only one bowl for the dough and a cup for the egg white and water mixture, making a minimum of clean up. Also, the recipe can be made by hand using a wooden spoon or a mixer to incorporate the ingredients. Because of these advantages, it can be made at a cabin without all the normal kitchen gadgets.
The tea cakes are a rich crisp version of thumbprint cookies. They are wonderful, and melt in your mouth. To make the impression in which to put the jam or jelly, use the handle of a wooden spoon, a thimble or some other kitchen tool. Any type of fruit preserve serves as a fine filling for the cookie.
Cream butter and sugar until light. Add egg yolk and vanilla and mix well. Combine the flour and salt and stir into the creamed mixture. Form dough into 1-inch balls and refrigerate 20 to 30 minutes on the cookie sheet. Preheat oven to 325 degrees F. Remove dough from refrigerator. Dip each dough ball into the egg white and water mixture, and then roll in the nuts. Place the baking sheet into the preheated oven and bake for 10 minutes. Remove from the oven and make an indentation in the center of each ball with the thimble or other utensil. Fill the center with preserves. Cook an additional 2 or 3 minutes. Makes 30 cookies.1/2 cup butter, softened
1/2 cup sugar
1 egg yolk
1/2 tsp. vanilla
1 cup all purpose flour
1/4 tsp. salt
1 egg white
1 Tbsp. water
1/2 to 3/4 cup finely chopped nuts
1/2 cup jelly or preserves
K.S. Aronson, M.D., J.D. is retired from the practices of medicine and law. She attended medical school in the early 1970s before nutrition was taught. She writes and watercolor paints.
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