The weather is finally starting to cool down, and nothing helps warm me up better than a nice hot cup of tea. It’s becoming a nightly ritual and we were getting low, so I picked up a new package of Bigelow Constant Comment at Walmart.
My favorite treat to enjoy with a nice hot cup of tea is a delicious, crumbly, buttery cookie. Tea cookies are my absolute favorite. We just participated in a cookie exchange on Friday and they were the first cookie to disappear from our cookie plate. Usually I make snowball cookies for the holidays, but I wanted to try a new pecan cookie and these Pecan Thumbprints do not disappoint.
For this recipe, I didn’t even break out the electric mixer. Everything was done by hand and came together within minutes. Just whip together the butter and sugar with a fork; stir in the vanilla and the chopped pecans.
Shape the cookie dough into a ball and wrap in wax paper. Place in the freezer for about 20 minutes to chill. Roll into 1-inch balls and spread out onto a greased or lined cookie sheet.
It can be tempting to bite into one of these delicious cookies right out of the oven, but don’t! They need to cool completely so you get the crumbly crunchy texture that tea cookies are known for. Once cooled, enjoy a fresh cookie with a cup of hot tea.
I grew up drinking my tea with milk and sugar. My mother is British and this was just the way we did it. If I’m having a cup of tea by itself I will still have it that way, but with a sweet buttery cookie I like to enjoy my tea black because there is enough sweetness and creaminess in the cookie. The balance is perfect.
The constant comment tea has such a delicious flavor with notes of oranges and sweet spices. I love that it was available decaffeinated because I do like to limit my caffeine intake, especially when I’m enjoying this as an after-dinner treat.
- ½ cup unsalted butter
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup chopped pecans
- handful halved pecans
- Preheat oven to 350 degrees.
- Whip together the butter and sugar with a fork.
- Stir in the vanilla and the chopped pecans.
- Shape the cookie dough into a ball and wrap in wax paper.
- Place in the freezer for about 20 minutes to chill.
- Roll into 1-inch balls and spread out onto a greased or lined cookie sheet.
- Firmly press a pecan half into each ball.
- Bake for 10 minutes.