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ENGLISH TEA CAKES 
2 cups butter (no substitutes), softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
60 pecan halves

In a mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Drop by heaping table- spoonfuls into greased muffin cups; flatten slightly. Press a pecan half in the center of each.

Bake at 350F for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes in pans. Invert pans to remove. Place pecan side up on wire racks to cool completely.

Yield: 5 dozen.

Submitted by: Jane Fund
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