Best Pecan Shortbread Tea Cakes Recipes

PECAN SHORTBREAD TEA CAKES

Pecan Shortbread Tea Cakes image

My Grandma Ellis made her shortbread cookies only at Christmas because the ingredients were so indulgent. The results are, too!-Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Desserts

Time 55m

Yield about 6 dozen.

Number Of Ingredients 13

Ingredients

2 cups butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
72 pecan halves, toasted
CARAMEL GLAZE:
1/2 cup packed brown sugar
3 tablespoons 2% milk
2 tablespoons butter
1-1/2 cups confectioners' sugar
1 tablespoon brandy

Steps:

Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk together flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls; place in greased miniature muffin cups. Lightly press a pecan half into the center of each. Bake until edges are lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks. , For caramel glaze, combine brown sugar, milk and butter in a small saucepan over medium heat. Bring to a boil; cook and stir 1 minute. Remove from heat; cool 5 minutes. Gradually beat in confectioners' sugar and brandy. Drizzle over cookies.

Nutrition Facts : Calories 112 calories, Fat 7g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 61mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

PECAN SHORTBREAD TEA CAKES RECIPE | TASTE OF HOME

Pecan Shortbread Tea Cakes Recipe | Taste of Home image

My Grandma Ellis made her shortbread cookies only at Christmas because the ingredients were so indulgent. The results are, too!-Trisha Kruse, Eagle, Idaho

Provided by @MakeItYours

Number Of Ingredients 13

Ingredients

2 cups butter, softened
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
1/2 teaspoon salt
72 pecan halves, toasted
CARAMEL GLAZE:
1/2 cup packed brown sugar
3 tablespoons 2% milk
2 tablespoons butter
1-1/2 cups confectioners' sugar
1 tablespoon brandy

Steps:

Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk together flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls; place in greased miniature muffin cups. Lightly press a pecan half into the center of each. Bake until edges are lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks., For caramel glaze, combine brown sugar, milk and butter in a small saucepan over medium heat. Bring to a boil; cook and stir 1 minute. Remove from heat; cool 5 minutes. Gradually beat in confectioners' sugar and brandy. Drizzle over cookies.