This recipe makes a lot of tea cookies (about 8 dozen) as it is an actual bakery recipe. You can freeze half of the dough, and cut the icing recipe in half.

TEA COOKIES WITH FONDANT ICING

FOR THE COOKIES:
1 3/4 cups unsalted butter
1 1/2 cups sugar
1/4 cup shortening
1 tablespoon vanilla
1 1/2 teaspoons salt
1 egg
4 1/2 cups bread flour
3/4 cup very small pecan pieces
FOR THE FONDANT ICING:
6 cups powdered sugar
6 1/2 tablespoons light corn syrup
1/2 cup water
2 drops food coloring

TO MAKE THE COOKIES:
Preheat oven to 325

Soften cold butter in mixer or food processor and add sugar, shortening, vanilla, and salt. Mix just until blended, do not aireate. Add egg, blend only. Add flour, blend just until incorporated, add pecans, blend only.

Roll dough into log shaped pieces approx. 1/2 inch in diameter. Cut 1/4 in slices and lay on parchment lined cookie sheets (these do not spread much) and make thumbprint impression in each.

Bake at 325 degrees F, about 10 minutes or until lightly browned. Cool on cookie sheet.

TO MAKE THE FONDANT ICING:
Place powdered suagr in a large a bowl.

Place water and corn syrup in a small saucepan and heat to about 140 degrees F on thermometer (do not boil).

Add half of the liquid to the powdered sugar and mix until it becomes a thick paste with no lumps. Add remainder of liquid and food coloring.

With pastry bag, place icing button on each cookie. Allow icing to set for about an hour to harden.