Makes 24-36 cookies, depending on the size
- These are sometimes called wedding cookies or tea cakes, and while there are many recipes out there that are similar, I really think the difference with my Grandma's recipe is the powdered sugar in the dough mix as well as on the outside. They just melt in your mouth!
- 1/2 cup butter, softened
- 1/2 cup shortening
- 1 tsp vanilla
- 2 cups flour
- 1 cup chopped pecans
- 6 Tbsp powdered sugar + extra for finishing
- Preheat the oven to 375°F.
- Cream together the butter, shortening, and vanilla. Stir in the flour, nuts, and powdered sugar and mix well. Shape the dough into balls—my grandma always said, "smaller than a walnut, bigger than a cherry!" Place the cookies on an ungreased cookie sheet and bake for 10 minutes, or until the bottom of the cookies become light golden brown. Be sure to watch them carefully, as these can burn quite easily.
- Remove the cookie sheet from the oven and let cool slightly, just until the cookies can be handled. Roll them in the extra powdered sugar while they're still warm.
This recipe is prepared with the 2-Piece Cake Plates with Footed Base and Beaded Edge (H203418).