Welsh Tea Biscuits

 The tea wafers are perfect for a holiday confection, or an anytime treat!  

Welshies

Ingredients:

• 3/4 cup golden raisins
• 2 Tbsp cognac, brandy, or apple juice (I prefer Hennessey's cognac!)
• 1 cup (2 sticks) butter, softened 
• 1¼ cup granulated sugar, divided
• 1 egg, room temperature
• 2¼ cup all-purpose flour
• 2½ tsp ground cinnamon, divided
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp fine sea salt
• ½ tsp ground cloves
• ⅓ cup (approximately) sliced almonds (I just stick a two or three into the top of each cookie prior to baking)

Directions:

1. Preheat oven - 375*F.   In a medium bowl combine cognac (or choice of liquid) with raisins to soak for about ten minutes.  Stir every couple minutes to soak up the "juice".

2. In a medium bowl add dry ingredients of- flour, 1½ teaspoons cinnamon, baking powder, baking soda, salt, and cloves.  Stir to combine.

3. In a large bowl add 1 cup of sugar and butter.  Beat until light and fluffy, then beat in egg.  Gradually add the flour mixture a little at a time until well blended.  Stir/fold in fruit and cognac mixture with a spoon using a spoon - not the beaters! 

4. In a small bowl or saucer combine the remaining ¼ cup of sugar and teaspoon of cinnamon.  Shape teaspoonfuls of dough into 1 inch balls; roll in cinnamon/sugar mixture to coat.  Place balls on ungreased cookie sheets 2 inches apart.

5. Using a smooth bottomed glass dipped into the cinnamon-sugar mixture, press each ball to ¼ inch thickness.  Press almond slices into the flattened cookie dough. 

6. Bake 10-12 minutes until lightly browned.  Remove to wire racks to cool completely, then store in air tight containers.  These treats can be frozen for up to three months.

Enjoy!