Name: Pecan Shortbread Tea Cakes
Prep time: 45 min
Cook time: 45 min
Yield: 1
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 -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Pecan Shortbread Tea Cakes

1. 2 cups butter, softened -

2. 1/2 cup sugar -

3. 1/2 cup packed brown sugar -

4. 2 teaspoons vanilla extract -

5. 4 cups all-purpose flour -

6. 1/2 teaspoon salt -

7. 72 pecan halves, toasted -

8. CARAMEL GLAZE: -

9. 1/2 cup packed brown sugar -

10. 3 tablespoons 2% milk -

11. 2 tablespoons butter -

12. 1-1/2 cups confectioners' sugar -

13. 1 tablespoon brandy -

How to cook deliciously - Pecan Shortbread Tea Cakes

1. Stage

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. Stage

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.