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

TOTAL TIME: Prep: 45 min. Bake: 10 min./batch + cooling YIELD: 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

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 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.

We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices.

We recommend our users to update the browser.