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Friday, May 4, 2018

♥ Pecan Shortbread Tea Cakes Recipe ♥

Pecan Shortbread Tea Cakes Recipe photo by Taste of Home


  • 2 cups butter, softened
  • 1/2 cup granulated 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


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.

Yield: about 6 dozen.
Originally published as Pecan Shortbread Tea Cakes in Taste of Home Christmas Annual 2018

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