Peppermint Tea Cakes – a delicious recipe with butter, powdered sugar, vanilla, flour, salt, pecans. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 400u00b0F.
2
Mix together the powdered sugar, butter, and vanilla until creamy and smooth.
3
Gradually stir in the flour, 1/4 cup crushed candies, and the salt. Then fold in the pecans.
4
Shape the dough into 1-inch balls, and place them 2 inches apart on an ungreased cookie sheet.
5
Bake 8-9 minutes until they are set but not browned.
6
While cookies are baking, set up 2 bowls, 1 with powdered sugar and the other with the remaining crushed candies (you will be rolling the cookies in this).
7
When cookies come out of the oven, immediately roll them in powdered sugar. Roll again if needed. After 10 minutes, roll powdered cookies in the remaining crushed candies, and reroll again here as well if needed.
822
kcal
Calories
56
g
Fat
72
g
Carbs
9
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup butter or 1 cup margarine, softened, 1/2 cup powdered sugar, 1 teaspoon vanilla, 2 1/4 cups all-purpose flour, and more.
Yes, Peppermint 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.
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