Tea Cookies are mini pecan pies. The crust is made with cream cheese and butter so it is a very creamy crust. Tea cookies are so rich and delicious.
My Mother always made tea cookies at Christmas, as well as other times during the year. It wasn't uncommon to find a container of tea cookies in her refrigerator. They were one of Mom's favorite sweet treats.
Tea Cookies have a few steps to make them, but they aren't too complicated and are so worth it! The cream cheese and butter crust is mixed then refrigerated for at least an hour. Before you start working with the crust, make the syrup and chop the pecans. Once the crust has chilled, roll the crust into small balls about the size of walnuts. Each ball is pressed into a mini-muffin to form a pie shell. Be careful not to put the crust over the shell and onto the muffin tin because once they are baked, you will use a spoon to lift each tea cookie from the mini-muffin tin. If the crust overlaps the edge of the mini-muffin and the pan, you might break the cookie removing it from the pan.
Once the pie shells are made, chopped pecans are placed in each pie shell followed by syrup. Because the mini-muffins are so small, it takes a small amount of both to fill the little pie shell.
If you are like my Mom, you might want to make a few larger tea cookies and use a larger muffin tin. I prefer the mini-muffins tea cookies. I like the ratio of crust to filling that you get with a mini-muffin as opposed to a muffin size tea cookie.
Once the mini-muffins are filled with the yummy tea cookies, they are baked for about 20 minutes. After baking, let the tea cookies cool for about 5 minutes. Then, using a spoon, gently remove each tea cookie form the mini-muffin tin. If you let them cool too long, they may stick to the muffin tin.
I hope you enjoy!
- 1 cup butter, softened
- 1/2 pound cream cheese, softened
- 2 1/2 cups all-purpose flour
- 1 pound light brown sugar About 2 1/4 cups, packed.
- 2 teaspoons butter, melted
- 3/4 teaspoon vanilla extract
- 3 jumbo eggs
- 1 pinch salt
- 1 1/2 cups pecans, chopped
- Thoroughly mix ingredients for the crust.
- Put the mixture into the refrigerator for an hour or so.
- Thoroughly mix the syrup ingredients together in a saucepan. Set aside and keep warm.
- Preheat the oven to 350F.
- Remove the cream cheese mixture from the refrigerator and form it into balls about the size of a walnut.
- Press the cream cheese mixture into ungreased mini-muffins pans and form to look like pie shells.
- Place about 1/4 teaspoon of chopped pecans in the bottom of each muffin cup.
- Add about 1 teaspoon of the syrup mixture into each muffin cup on top of the chopped pecans.
- Bake at 350F for about 20 minutes. The syrup will form a crust on top and may crack a little.
- Remove from oven and place on cooling racks. Let rest 3-5 minutes then carefully remove each tea cookie with a spoon or other utensil. If they are left in the pan too long, they will stick.