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Spring Time Tea Cakes

  • Author:
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 24 cookies


A rich shortbread cookie with chopped pecans and powdered sugar tinted with freeze dried fruit.


For the cookies:

1 Cup Butter – softened

1/2 Cup Powdered Sugar

1 teaspoon Vanilla

2 1/4 Cups Flour

1/4 teaspoon salt

3/4 Cup of Pecans  – finely chopped

For the colored powdered sugar:

1 1/2 Cups Powdered Sugar

3 small bags of Freeze Dried Fruit


For the cookies:

Preheat oven to 400.

Cream together the butter, powdered sugar and vanilla.

Mix together the salt, pecans and flour.

Slowly add the flour mixture to the butter mixture until well combined.

The dough may look crumbly but it isn’t with all that butter.

Place parchment paper on cookie sheet.

Make the dough into 1 inch balls.

Place about an inch apart, these cookies don’t spread so you don’t have to worry about having one giant cookie!

Bake at 400 for 10-12 minutes.

As soon as you take them from the oven, roll them in the powdered sugar, I use a spoon to cover them and then sort of pat it around them.  This makes 2 dozen so there can be eight of each color.

Place on cooling rack.

For the colored powdered sugar:

Place 1/2 cup powdered sugar in a mini food processor.  Add the freeze dried fruit until you get the color of your choice.  Pour into a bowl for dredging and make your next color.