SWEDISH TEACAKES (SALLYE)
These little cakes are great for serving at a brunch buffet.
- 1 c
- butter, softened to room temperature
- 1/2 c
- confectioners' sugar
- 2 tsp
- pure vanilla extract
- 2 c
- all purpose flour
- 1 c
- finely chopped pecans
- as needed
- confectioners sugar to coat
Preheat oven to 325ºF
Soften butter to room temperature
Finely chop pecans (in food processor or by hand)
Sift flour and salt together
Line cookie sheet(s) with parchment paper. You will probably need more than one unless you have a large restaurant style sheet.
In a large mixing bowl, cream butter, sugar and vanilla with electric mixer at medium speed until fluffy.
Add in flour and salt mixture at low speed of mixer until dough holds together.
With wooden spoon, stir pecan pieces into dough
Form one tablespoon of dough at a time into round balls approximately 1" round.
Place balls 1" apart on cookie sheets.
Bake in perheated oven 15-20 minutes until set but not browned.
Remove from oven and cool slightly on racks.
Roll balls in confectioners sugar.
Cool completely, then roll again in the sugar