Pecan Tea Cakes

Ingredients

• 1 cup butter softened
• 0.8 cup cane syrup 
• 3 large eggs 
• 1.5 teaspoons juice of lemon fresh
• 1.5 cups pecans toasted chopped
• 4.5 cups self-rising flour 
• 1.3 cups sugar 
• 1 tablespoon vanilla extract 

Equipment

• baking sheet
• baking paper
• oven
• hand mixer

Directions

1. Preheat oven to 35
2. Beat butter and sugar at medium speed with an electric mixer until creamy.
3. Add cane syrup and next 2 ingredients, beating just until blended.
4. Add eggs, 1 at a time, beating just until blended after each addition. Gradually add flour, beating at low speed just until blended after each addition; stir in pecans. Drop dough by rounded spoonfuls 2 inches apart onto parchment paper-lined baking sheets, using a small cookie scoop (about 1 1/4 inches).
5. Bake at 350 for 8 to 10 minutes or just until edges begin to turn golden brown. Cool on baking sheets on wire racks 1 minute; transfer to wire racks. Cool completely (about 15 minutes). Store in airtight containers 1 week.