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Freeman’s Bakery Tea Cookies


  • 1 3/4 C unsalted butter (softened)
  • 1 1/2 C sugar
  • 1/4 C shortening
  • 1 Tbsp. vanilla
  • 1 1/2 tsp. salt
  • 1 egg
  • 4 1/2 C bread flour
  • 3/4 C very small pecan pieces

Fondant Icing

  • 6 C powdered sugar
  • 6 1/2 Tbsp. light corn syrup
  • 1/2 C water
  • 2 drops food coloring (your choice)


  1. Preheat oven to 325°.
  2. Combine butter, sugar, shortening, vanilla and salt in a mixer and blend (do not aerate). Blend in egg, then flour and pecans until dough is formed.
  3. Roll dough into logs (approx. 1/2” in diameter) and slice in rounds (approx. 1/4” slices). Lay on parchment-lined cookie sheets and make thumbprint impression in each.
  4. Bake for 10 minutes or until lightly browned.
  5. To make icing, place powdered sugar in a large bowl. Add corn syrup and water to a small saucepan and heat to 140° (do not boil). Add half of the liquid to the powdered sugar and mix until it becomes a thick paste with no lumps. Mix in remaining liquid and food coloring.
  6. Fill pastry bag with icing and place a dollop of icing on each cookie. Allow icing to harden before serving.

Notes: You can also roll the dough into balls and after baking roll in powdered sugar. This recipe makes about 8 dozen cookies/balls. You can freeze half the dough and cut the icing recipe in half if needed.