Pecan Teacakes

Special thanks to: CC, Newhall, CA Servings: 2 Directions: 2 cups Butter 1 cup Sifted Powdered Sugar 1/2 Tbsp. Vanilla Extract 1/2 Tbsp. Almond Extract 4 1/2 cups Sifted All Purpose Flour 1/2 tsp. Salt 1 1/2 cups Very Finely Chopped Surratt Farms Pecans Additional Sifted Powdered Sugar Beat Butter with electric mixer on high, until light and fluffy. Gradually add Sifted Powdered Sugar, keeping mixture light and fluffy. Add Extracts and blend well. Whisk together the Flour and Salt. Gradually add to mixture, using dough hooks on low speed at first, then on high speed to keep mixture airy. Add Very finely chopped Pecans and mix well again using dough hooks on high speed. Cover dough and chill for about 1 hour. Gently roll dough into 1 inch balls, taking care to not smash the air out. Place on ungreased cookie sheet and bake 10 to 12 minutes at 400F until set but not brown. Allow cookies to cool for 10 minutes, then roll in additional Sifted Powdered Sugar. Cool completely and roll again in Sifted Powdered Sugar. Makes about 8 dozen 1 inch cookies. Special Notes: This recipe is a Melt-in-your-Mouth twist on the traditional Russian Teacakes that I grew up on. My husband suggested adding the Almond extract and I prefer Pecans over walnuts. This is a doubled recipe because around our house, even doubled, they never last for more than a couple of days. They can be stored in an airtight container to keep them fresh for about 2 weeks.

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