Freeman’s Bakery Tea Cookies

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)

Directions

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.