Pecan Shortbread Tea Cakes Recipe

Name: Pecan Shortbread Tea Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 cup packed brown sugar; 3 tablespoons 2% milk; 2 tablespoons butter; 1-1/2 cups confectioners' sugar; 1 tablespoon brandy

Servings: persons

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
1/2 cup packed brown sugar
3 tablespoons 2% milk
2 tablespoons butter
1-1/2 cups confectioners' sugar
1 tablespoon brandy

1
Preheat oven to 350u00b0. 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.
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.

14155

kcal

Calories

1395

Fat

449

Carbs

176

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups butter, softened, 1/2 cup sugar, 1/2 cup packed brown sugar, 2 teaspoons vanilla extract, and more.

Yes, Pecan Shortbread Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Shortbread Tea Cakes

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