Pecan Spice Tea Cakes

Prep and Cook Time: about 1 1/4 hours. Notes: The hint of spice in these cookies makes them a good choice for a holiday cookie plate. You can store them airtight for up to 1 week.
Makes 40 cookies


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1 cup (1/2 lb.) butter, at room temperature
1 2/3 cups powdered sugar
1 teaspoon vanilla
2 cups all-purpose flour
3/4 cup minced pecans
3/4 teaspoon ground cardamom


1. In a bowl, with an electric mixer on medium speed, or in a food processor, beat or whirl butter, 1/3 cup powdered sugar, and the vanilla and flour until smooth and well blended. Stir in pecans.

2. Shape dough into 1 1/4-inch balls and place about 1 inch apart on buttered or cooking parchment-lined 12- by 15-inch baking sheets.

3. Bake in a 300° oven until cookies are pale golden brown, 20 to 25 minutes; if baking more than one pan at a time, switch pan positions halfway through baking. Let cool on sheets for 5 minutes.

4. In a shallow bowl, mix remaining 1 1/3 cups powdered sugar with cardamom. Gently turn warm cookies in powdered sugar mixture, a few at a time, then set on racks to cool. When cool, coat cookies again with powdered sugar mixture.

Note: Nutritional analysis is per cookie.

Created date

April 2006

Nutritional Information

Calories 99
Caloriesfromfat 55 %
Protein 0.8 g
Fat 6 g
Satfat 3 g
Carbohydrate 11 g
Fiber 0.3 g
Sodium 47 mg
Cholesterol 12 mg