Best Pecan Shortbread Tea Cakes Recipe Taste Of Home Recipes

TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; gradually add to the creamed mixture (the dough will be soft). , Drop by teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 7-8 minutes or until the edges are golden brown. Remove to wire racks to cool.

RUSSIAN TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.

ENGLISH TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in vanilla. Gradually add flour and mix well. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each., Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.

CARAMEL PECAN SHORTBREAD

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in milk and vanilla. Combine flour and salt; gradually add to creamed mixture. Cover and refrigerate for 1 hour or until easy to handle., On a lightly floured surface, roll out the dough to 1/4-in. thickness. Cut into 2x1-in. strips. Place 1 in. apart on greased baking sheets. , Bake at 325° for 12-14 minutes or until lightly browned. Remove to wire racks to cool completely., For filling, combine caramels and milk in a large saucepan. Cook and stir over medium-low heat until caramels are melted and smooth. Remove from the heat; stir in the butter, sugar and pecans. Cool for 5 minutes. Spread 1 teaspoon over each cookie. , For icing, in a microwave-safe bowl, melt chips and milk; stir until smooth. Stir in the butter, sugar and vanilla until smooth. Cool for 5 minutes. , Spread 1 teaspoon icing on each cookie; top each with a pecan half. Let stand until set. Store in an airtight container.

SALTED PECAN SHORTBREAD SQUARES

Steps:

• Preheat oven to 350°. Line two 13x9-in. baking pans with foil, letting ends extend up sides of pan., Place flour, confectioners' sugar, cornstarch and salt in a food processor; pulse until blended. Add butter; pulse until butter is the size of peas. Divide mixture between prepared pans; press onto bottom of pans. Bake 10-12 minutes or until light brown. Cool on a wire rack., For filling, melt butter in a large saucepan. Stir in brown sugar, corn syrup and salt; bring to a boil. Reduce heat to medium; cook and stir until sugar is completely dissolved, about 3 minutes. Remove from heat; stir in chocolate chips, cream and vanilla until smooth. Stir in pecans. Spread over crusts., Bake 12-15 minutes or until filling is bubbly. Cool completely in pans on wire racks. Using foil, lift the shortbread out of pans. Gently peel off foil; cut each shortbread into 24 bars. Store in an airtight container.

RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F.
• Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
• Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

PECAN SHORTBREAD

Steps:

• Heat oven to 325 degrees. Put butter, sugar, vanilla and cardamom in the bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed until light and fluffy, about 5 minutes, scraping the bowl occasionally.
• Carefully add flour and pecans, and mix a few minutes more, at low speed at first, then medium, until dough comes together. Remove dough and knead for 1 minute. Press dough into a 9-inch square cake pan. (Alternatively, press into a 9-inch fluted French tart pan with a removable bottom.)
• Bake until golden brown, about 45 minutes. Let cool and cut into squares, bars or wedges with a serrated knife while still slightly warm. Store in a tin until needed. To serve, arrange on a plate and dust with confectioners' sugar.

PECAN MELTAWAYS

Steps:

• In a large bowl, cream butter and confectioners' sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine flour and salt; gradually add to creamed mixture and mix well. Stir in pecans. Refrigerate until chilled., Preheat oven to 350°. Roll into 1-in. balls and place on ungreased baking sheets. Bake 10-12 minutes or until set. Roll warm cookies in additional confectioners' sugar; cool completely on wire racks. Roll cooled cookies again in confectioners' sugar.