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Pecan Spice Tea Cakes

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.

Sunset NOVEMBER 2003

  • Yield: Makes 40 cookies

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 99
  • Calories from fat: 55%
  • Protein: 0.8g
  • Fat: 6g
  • Saturated fat: 3g
  • Carbohydrate: 11g
  • Fiber: 0.3g
  • Sodium: 47mg
  • Cholesterol: 12mg
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Pecan Spice Tea Cakes recipe

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