Instead, after a moment of weakness triggered by this, a few of them ended up garnishing one very lovely tea cake:

It's this recipe, minus the lemon zest, plus a rounded teaspoon of sour cream, one prepared serving of Ener-G instead of an egg, and a 1/2 tsp. of almond extract.
Unfortunately (but not unsurprisingly), I broke the cake into five pieces when I tried to coordinate my clumsy hands into flipping it right-side up for cooling, but nevermind. It still tastes delicious, and is best enjoyed fresh, while the sugary topping is still crunchy and crackly. I half-expected it to turn out on the sturdier, chewier side, but it's oh-so-soft and pillowy inside.
Now excuse me while I go finish licking the casualty crumbs off the counter.















