Pecan Shortbread Tea Cakes

Name: Pecan Shortbread Tea Cakes
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: about 6 dozen
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

TEST KITCHEN APPROVED

2 Reviews

Total Time:Prep: 45 min. Bake: 10 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Trisha Kruse

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Aug. 30, 2023

My Grandma Ellis made her shortbread cookies only at Christmas because the ingredients were so indulgent. The results are too! —Trisha Kruse, Eagle, Idaho

TEST KITCHEN APPROVED

Pecan Shortbread Tea Cakes

2 Reviews Add your review

Yield:about 6 dozen

Prep:45 min

Cook:10 min

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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

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Directions

1
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
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.