Swedish Tea Rings
Buttery Shortbread Base, Rolled in Pecans & Crowned with A Jewel of Your Favorite Jam!
- 1/2 cup butter salted or unsalted
- 1/4 cup brown sugar
- 1 egg separated
- 1 cup flour
- 1/2 cup finely chopped pecans
Cream butter and brown sugar until light and fluffy. Add yolk of one egg and mix well. Gradually add the flour until just combined. Using a small cookie scoop or teaspoon, scoop and roll the dough into small balls. You should have about 16 balls.
Place egg white and pecans in two separate small bowls. Using small spoons, roll each dough ball in the egg white and then coat in the pecans. Use your thumb to press an indentation in the center of each ball.
Place the cookies on a greased or parchement paper-lined cookie sheet. The egg whites will make these cookies stick, so don’t skip this part. Bake at 325 degrees for 6 minutes and then remove from oven. Re-print each cookie center with your thumb and bake for 11-14 minutes more. Cool cookies on cookie rack for a few minutes, before adding ¼ teaspoon of your favorite jam to the center of each cookie.