Tea Cookies
Yield
16 servingsPrep
1 hrsCook
15 minReady
1 hrsTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| ½ | cup |
powdered sugar
|
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 2 | cups |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
baking powder
|
*
|
| ¾ | cup |
pecans
finely chopped |
|
| 1 | x |
powdered sugar
for dusting |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 118 | ml |
powdered sugar
|
|
| 7.5 | ml |
vanilla extract
|
|
| 473 | ml |
all-purpose flour
|
|
| 1 | dash |
salt
|
*
|
| 1 | dash |
baking powder
|
*
|
| 177 | ml |
pecans
finely chopped |
|
| 1 | x |
powdered sugar
for dusting |
*
|
Directions
In a bowl, beat together the butter and the powdered sugar until smooth and creamy.
Add vanilla.
Blend together flour, salt and just the DASH of baking powder.
Add flourmix to buttermix, blend well.
Add the chopped nuts, combine well.
Roll the dough out into two balls.
Wrap in platic wrap and chill for at least 1 hour.
Flatten dough out and cut into 15 to 16 equal sized pieces.
Shape into marble sized balls.
Place on ungreased cookiesheets.
Bake at 375 to 400 degrees F for 10 to 12 minutes each sheet until firm but NOT brown.
While still warm roll into powdered sugar.
Let cool and roll in sugar again.
