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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
  • Total Time
    Prep: 45 min. Bake: 10 min./batch + cooling
  • Makes
    about 6 dozen


  • 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
  • 1/2 cup packed brown sugar
  • 3 tablespoons 2% milk
  • 2 tablespoons butter
  • 1-1/2 cups confectioners' sugar
  • 1 tablespoon brandy


  • Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk together flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls; place in greased miniature 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.
  • 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.
Nutrition Facts
1 cookie: 112 calories, 7g fat (4g saturated fat), 14mg cholesterol, 61mg sodium, 12g carbohydrate (7g sugars, 0 fiber), 1g protein.

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  • Lucas
    Jan 29, 2020

    Such a yummy and easy little snack to make its not too sweet but just right for those little cravings! I will defenetly make these again there tasty fast and you get so many out of one batch its amazing!

  • mkponce
    Oct 7, 2010

    No comment left