Pecan Shortbread Tea Cakes

Total Time

Prep: 45 min. Bake: 10 min./batch + cooling


about 6 dozen

Updated: Aug. 30, 2023
My Grandma Ellis made her shortbread cookies only at Christmas because the ingredients were so indulgent. The results are too! —Trisha Kruse, Eagle, Idaho
Pecan Shortbread Tea Cakes Recipe photo by Taste of Home


  • 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
  • 1/2 cup packed brown sugar
  • 3 tablespoons 2% milk
  • 2 tablespoons butter
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon brandy


  1. Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. Beat in vanilla. In a bowl, whisk together flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls; place in greased mini-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.
  2. 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

1 cookie: 112 calories, 7g fat (4g saturated fat), 14mg cholesterol, 61mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

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