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Pecan Shortbread Tea Cakes

Total Time

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

Makes

about 6 dozen

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

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

  1. Preheat oven to 350°. Cream butter and sugars until light and fluffy, 5-7 minutes. 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.
  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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