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Roselyn Tea Cookies Recipe

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This recipe for Roselyn Tea Cookies is from THYME TO COOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 3/4 cup butter. softened
1 1/2 cup sugar
1/4 cup Crisco
1 T. Vanilla
1 1/2 tsp. salt
1 egg
4 1/2 cup flour
3/4 cup pecan pieces

Icing:
6 cups powdered sugar
6 1/2 T. light corn syrup
1/2 water
food coloring

Directions:
Directions:
Preheat oven to 325º. In a mixing bowl blend sugar, shortening, vanilla and salt. Add egg, blend only. Add flour and pecans until combined. Roll dough into log shaped pieces, about 1/2 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 for 10 minutes or until light brown. Cool on cookie sheet.

Icing:
Place powdered sugar in bowl. Place water and corn syrup into small saucepan and heat until small bubbles form, do not boil. Add 1/2 of liquid to powdered sugar in mixing bowl. Mix until mixture becomes a thick paste with no lumps. Add remaining liquid and mix unti smooth. Add food coloring if desired.With a icing bag place a dot of icing into the thumb print of each cookie.

Number Of Servings:
Number Of Servings:
8 dozen
Personal Notes:
Personal Notes:
I remember when I was young my Dad and Uncle Bob would go to the Roselyn Bakery outlet and talk the lady into selling them the products leftover at the end of the day for very cheap. We always had a freezer filled with cookies, cakes, danish and pies. As everybody knows Uncle Bob was famous for getting a bargain. Him and my Dad were bestfriends and always had a plan for something.
Years ago Brenda won the Roselyn Cookbook in a contest and gave it to me. It is now torn, tattered and falling apart from using through the years. It is one of my favorite presents ever. I make these cookies every year for Christmas.

 

 

 

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