Pecan Shortbread Tea Cakes

Name: Pecan Shortbread Tea Cakes
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: about 6 dozen.
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

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

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

Directions

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.