Pecan Shortbread Tea Cakes
My Grandma Ellis made her shortbread cookies only at Christmas because the ingredients were so indulgent. The results are too! —Trisha Kruse, Eagle, Idaho
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
Directions
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1Preheat 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.
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2For 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.
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