Recipe: Roselyn Bakery Pecan Tea Cookies with Fondant Icing

PECAN TEA COOKIES

FOR THE COOKIES:
1 3/4 cups Land-O-Lakes butter
1 1/2 cups granulated sugar
1/4 cups Crisco shortening
1 Tablespoon vanilla
1 1/2 teaspoons salt
1 egg
4 1/2 cups bread flour
3/4 cup small pecan pieces
Fondant Icing (recipe follows)

TO MAKE THE COOKIES:
Preheat oven to 325 degrees F

Soften cold butter in a mixer and add sugar, shortening, vanilla, and salt. Blend, but do not aireate.

Add egg, blend only. Add flour and pecans. Blend only.

Roll dough into log shaped pieces, approximately 1/2-inch in diameter. Cut in 1/4 inch slices and lay on parchment lined cookie sheet. Make a thumb print in the center of each cookie.

Bake at 325 degrees F for 10 minutes or until light brown. Cool on cookie sheet.

With an icing bag, place a dot of Fondant Icing into the thumb print on each cooled cookie.

FONDANT ICING

6 cups powdered sugar
6 1/2 Tablespoons light corn syrup
1/2 cup water
1 drop food coloring

Place powdered sugar in bowl.

Place water and corn syrup into small saucepan and heat to 140 degrees F on a candy thermometer. Do not boil. Then add 1/2 of this liquid to the powdered sugar in a mixing bowl. Mix until mixture becomes a thick paste with no lumps. Then add remaining liquid and mix until smooth. Add a few drops of food coloring to obtain your desired shade of icing.

Makes approximately 8 dozen cookies
Source: Roselyn Cookbook by Roselyn Bakeries