Sunday, January 11, 2009

Teacakes

These cookies have been a part of my holiday season all of my life. They are filled with fond memories.



1 Cup Room Temperature Butter
1/2 cup powdered sugar, sifted
2 teaspoons vanilla extract
2 1/4 cup flour (I wonder how these would be if I used Cake flour? Guess I will have to try it next year)
1/2 teaspoon salt
1 cup toasted, chopped pecan
Powdered Sugar for dusting


In a large bowl, cream butter, powdered sugar, and vanilla until light and fluffy. Sift in flour and salt; stir until well mixed. Mix in nuts. Refrigerate 1 hour.
Preheat oven to 400 degrees.
Roll dough into 1-inch balls. Place onto cookie sheets. Bake 10 to 12 minutes or until set but not brown. Remove from oven and cool slightly on wire racks. While cookies are baking place the powdered sugar in a shallow dish. Roll the warm cookies in the powdered sugar, let them cool and roll in sugar again.

I originally posted this recipe on Fruitcake or Nuts on December 29th 2007.

4 comments:

Buttercup said...

These sound great. I'll bet your instinct about using cake flour is the correct one. You want these to be melt-in-your-mouth, not tough.

Maggie said...

So far there hasn't been a Christmas in my family with out these. This year I discovered that my recipe doesn't have as much nuts as others. I even found a recipe that doubles the amount of nuts that I want to try next year. I posted a link to it so I would know where to look next year, double nut pecan balls.

Shayne said...

I like them nutty but there is a point where there are so many nuts that the cookie will not hold together...I made them that nutty one year and it was a mess.

Jen of A2eatwrite said...

I used to have these frequently (and in some variety) at the homes of friends in Krasnodar, Russia when I lived there. I think there are many variations on this recipe throughout Europe.