Makes 4 dozen tea cakes.
Ingredients:
1 Cup Unsalted Butter, softened
3½ Cup Powdered Sugar
1 Teaspoon Vanilla
2-1/4 Cups Flour
¾ Cup Pecans, finely chopped
¼ Teaspoon Salt
Directions:
Preheat the oven to 400 degrees.
Place parchment paper in the bottom of the baking pans.
Beat butter, ½ cup powdered sugar, and vanilla in a large bow until
light and fluffy, approximately five minutes.
Stir in flour, nuts and salt until the dough holds together. (Add one
a teaspoon at a time of water, if necessary.)
Shape dough into 1-inch balls and place about 1 inch apart on
parchment-lined baking pan.
Bake 10 to 12 minutes on the center rack, until slightly golden.
Let cool slightly, and then remove cookies from the baking pan.
Roll warm cookies in powdered sugar and cool on a wire rack.
Once again, roll each cool cookie in powdered sugar.
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