Sparkling Teacakes

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Sparkling Teacakes

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Published prior to 2008

These cookies are very reminiscent of Mexican Wedding Cookies, if you've ever come across that recipe. So tender they truly melt in your mouth, they're a good candidate for some glitter decoration.

1 cup (2 sticks, 8 ounces) unsalted butter
1/4 teaspoon salt*
1/2 cup (2 ounces) confectioners' sugar or glazing sugar
1 teaspoon vanilla OR 1 teaspoon almond-vanilla powder
2 1/2 cups (10 5/8 ounces) King Arthur Unbleached All-Purpose Flour
1/2 cup (1 7/8 ounces) chopped pecans
1/2 cup (2 ounces) chopped walnuts

1 cup (4 ounces) glazing or confectioners' sugar
3 to 4 tablespoons edible colored glitter* (to color cookies, optional)

*If you use salted butter, omit the added salt.

In a medium-sized mixing bowl, beat together the butter and salt until soft and fluffy. Mix in the confectioners' or glazing sugar and flavoring. Add the flour and mix until well-combined, then knead in the chopped nuts.

Form the dough into 1-inch balls; a teaspoon cookie scoop is a real time-saver, and your cookies will be nice and uniform, as well. Place the balls on an ungreased baking sheet, and bake them in a preheated 350°F oven for 12 to 15 minutes. The cookies should be very light brown on the bottom and feel "set."

Let the cookies cool on the baking sheet for 3 minutes before disturbing; they're very fragile when they first come out of the oven. Mix the confectioners' or glazing sugar with the edible glitter (if you're using it) and place it in a shallow pan. Roll the warm cookies in the sugar. Let them cool completely then re -roll in the sugar. When completely cool, store them in airtight containers for 1 week, or freeze for longer storage. Yield: approximately forty 1-inch cookies.