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Results 21 - 30 of 45 for pecan tea cakes
Mix all ingredients. Roll small balls. Place on cookie sheet (they do not spread). Bake at 400 degrees until set but not brown. Roll in 10X ...
22. LEMON TEA CAKE
Combine butter and sugar, cream ... GLAZE: Combine and mix well 1/2 cup sifted powdered sugar and juice of 1 lemon. Pour over cake. Makes 1/2 cup.
Cream butter, sugar and vanilla ... the flour and pecans. Chill for 2 hours. ... airtight container. 84 calories each. 1/2 bread and 1 fat exchange.
Mix butter, sugar and vanilla. Work in flour, salt and nuts until dough holds together. Shape dough into 1-inch balls. Place on ungreased ...
For crust: Combine all ingredients ... stir in rum extract. Slice cooled cakes; serve plain or with ice cream and warm sauce. Makes 20 servings.
Cream butter and sugar together, then add eggs, one at a time, beating after each one. Combine dry ingredients (wafers, nuts, coconut). ...
Cream the butter, powdered sugar and vanilla. Blend in flour, salt and nuts until dough holds together. Make into 1-inch balls. Place on ...
28. ENGLISH TEA CAKE
Mix and retain dry. Cream ... minutes or until cake is dry on top. Pour ... remainder of the batter and top with the other half of topping mix. Bake.
29. TEA CAKE COOKIES
Mix first 4 ingredients, cream well. Add dry ingredients, eggs, and vanilla. Drop mixture by teaspoons on ungreased cookie sheet. Bake at ...
Cream butter. Add sugar gradually and cream well. Sift flour once before measuring. Add salt; mix well with butter and sugar; blend in ...
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