Best 6 Pecan Tea Wafers Recipes

PECAN SHORTBREAD TEA CAKES

Steps:

• Preheat oven to 350°. Cream butter and sugars until light and fluffy. Beat in vanilla. In another bowl, whisk together flour and salt; gradually add to creamed mixture and mix well. Roll into 1-in. balls; place in greased miniature muffin cups. Lightly press a pecan half into the center of each. Bake until edges are lightly browned, 10-12 minutes. Cool 10 minutes before removing from pans to wire racks. , For caramel glaze, combine brown sugar, milk and butter in a small saucepan over medium heat. Bring to a boil; cook and stir 1 minute. Remove from heat; cool 5 minutes. Gradually beat in confectioners' sugar and brandy. Drizzle over cookies.

PECAN WAFER COOKIES

Steps:

• In large bowl, beat all ingredients except pecans with electric mixer on medium speed until well mixed. Stir in chopped pecans.
• Place dough on 14-inch length of plastic wrap. Use wrap to shape dough into 12x2-inch log. Wrap in plastic wrap; refrigerate at least 2 hours until firm.
• Heat oven to 375°F. Cut dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart. Press 1 pecan half on each cookie.
• Bake 8 to 10 minutes or until edges begin to brown. Cool 1 minute; remove from cookie sheet to cooling rack.

PECAN WAFERS

Steps:

• 1. Preheat oven to 350 degrees.Line cookie sheets with parchment paper or grease and flour well.Cream butter and sugar till light and fluffy.Beat in eggs one at a time.Sift flour,baking soda and salt together,add to creamed mixture and beat until smooth.
• 2. On prepared cookie sheets pipe out dough the size of a quarter.Sprinkle tops with chopped pecans and mash down a bit with your fingers.Bake one sheet at a time for 12-15 minutes turning half way through cooking time to ensure even browning.Cookies are done when very pale golden on the bottoms.Remove from oven,let set five minutes before removing from cookie sheet.Makes about 15 dozen
• 3. To make chocolate pecan wafers add 1/2 cup sifted cocoa and 1/4 cup cold water to the batter.Beat until well blended.To make half regular and half chocolate Divide batter in half and to half the batter add 1/4 cup sifted cocoa and 2 Tablespoons cold water mix well.Baking directions are the same.

PECAN TEA WAFERS

Steps:

• 1. Directions, again, but doesn't hurt to double check. Preheat oven to 350 degrees F. Line a 15" x 10" x 1" pan with Graham Cracker Crumbs (broken into quarters). Pan must have at least 1/2-inch raised sides to hold mixture together.
• 2. Bring Butter & Sugar to a full boil for 2 minutes. Remove from heat, stir in the Vanilla Extract, then add the Pecans & quickly spoon Hot Mixture evenly over graham crackers.
• 3. Bake 10 minutes. Remove immediately To wax paper to cool.

ENGLISH TEA CART WAFERS

Steps:

• Preheat the oven to 375 degrees. Cream together the butter and sugar. Add the egg yolks and the vanilla and beat until smooth. Combine the flour and baking powder. Stir to combine with butter mixture.
• Line a cookie sheet with parchment paper. Place dough in a cookie press with a 1-inch bar cookie disc with 3 stripes. Press out dough 2 inches apart. Bake until set, but not brown, 5 to 8 minutes. Transfer cookies to a rack to cool.
• Place glaze ingredients in a double boiler over low heat. Stir frequently until chocolate is melted and sugar dissolves. Dip each end of half of the wafers in the glaze. Return to the rack to dry.
• Gently spread raspberry preserves on the flat side of each undipped wafer. Top each spread wafer with a chocolate dipped wafer to make a sandwich. Handle very carefully. Do not freeze. Store in a cool place for up to 3 weeks.

PECAN-DATE CHEESE WAFERS

Steps:

• In a large bowl, combine butter, cheese, pecans, dates and red pepper.
• Beat at medium speed with an electric mixer until well combined.
• Gradually add flour, beating until just combined.
• Wrap dough in plastic wrap, and refrigerate for 2 hours.
• Preheat oven to 350 degrees F.
• Line baking sheets with parchment paper.
• Roll dough into 1-inch balls.
• Place balls 3 inches apart on prepared baking sheets.
• Using a flat-bottomed glass dipped in sugar, flatten balls to 1/4-inch thickness.
• Bake for 10-12 minutes, or until lightly browned.
• Let cool on pans for 2 minutes.
• Remove from pans, and cool completely on wire racks.