Pecan Tea Cookies
Yield
60 cookiesPrep
10 minCook
15 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | cups |
powdered sugar
|
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | teaspoon |
nutmeg
|
|
| 1 | each |
egg yolks
|
*
|
| 1 | tablespoon |
water
|
|
| 1 | x |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 473 | ml |
powdered sugar
|
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 0.6 | ml |
salt
|
|
| 2.5 | ml |
nutmeg
|
|
| 1 | each |
egg yolks
|
*
|
| 15 | ml |
water
|
|
| 1 | x |
pecan halves
|
*
|
Directions
Cream together butter and sugar until light and fluffy.
Beat in egg and vanilla.
Combine flour, salt and nutmeg.
Add to creamed mixture.
Mix well.
Shape into small balls.
Place on greased cookie sheet.
Mix egg yolk and water.
Brush each cookie with egg mixture.
Lightly press pecan half on top of cookie.
Bake in 350-degree F oven 12 to 15 minutes.
