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Roselyn Bakery Cookbook recipe-Pecan Tea Cookies

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Posted: 11/6/2009 7:11 AM

#295450

	Janeend

	Member

Total Posts:1
Last Post:11/6/2009
Member Since:11/6/2009

Subject: Roselyn Bakery Cookbook recipe-Pecan Tea Cookies

UGH!--All the used bookstores in Indy are sold out! People keep overbidding me on Ebay! Local libraries can't keep Roselyn cookbook on shelf and there is a waiting list to check it out--the reference copies all seem to be lost (probably stolen).

I found the Buttermilk Jumbles recipe on line, but would lover to have the Pecan Tea Cookies recipe. If anyone has this hard to find/in demand cookbook and would share this recipe here, I would be grateful (and happy!).

Thanks!

Posted: 11/6/2009 10:54 AM

#295469

	uninvited*guest

	Member

Total Posts:142
Last Post:11/19/2009
Member Since:9/24/2007

I've got it. Gimme a day or so to type it up for you.

Posted: 11/6/2009 6:38 PM

#295494

	Jim shep

	Member

Total Posts:2
Last Post:11/6/2009
Member Since:12/9/2007

I would like the recipe too. Thanks.

Posted: 11/7/2009 1:35 PM

#295540

	uninvited*guest

	Member

Total Posts:142
Last Post:11/19/2009
Member Since:9/24/2007

Here you go! Enjoy!

=================

Pecan Tea Cookies
from Roselyn Bakery

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:

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

For the cookies:

• Preheat oven to 325° 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° F for 10 minutes or until light brown. Cool on cookie sheet.

For the Fondant Icing:

• Place powdered sugar in bowl.

• Place water and corn syrup into small saucepan and heat to 140° 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.

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

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