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Ingredients:
- 1 cup butter, soft
- 1 1/2 cups confectioners' sugar, divided
- 1 tablespoon water
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour, sift before measuring
- 1/2 cup finely chopped pecans
Preparation:
In a large bowl, cream butter with 1/2 cup sugar until light and fluffy. Add water and vanilla. Gradually add flour and nuts, beating until well mixed. Chill until firm, about 30 to 45 minutes. Shape dough into 1-inch balls. Place on ungreased cookie sheets about an inch apart. Bake in a 400° oven for 10 minutes, or until light brown on the bottom. Transfer to wire racks to cool for 10 minutes, then roll in remaining 1 cup confectioners' sugar.Makes about 3 to 4 dozen tea cakes.
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