I made this a couple of weeks ago - totally awesome!!! I think it would be perfect for a ladies tea and especially perfect for Christmas. Got that recipe from my December, Southern Lady magazine.
Sour Cream PoundCake with Lemon Glaze
1 cup (2 sticks) butter
3 cups sugar
6 large eggs
3 cups all-purpose flour
Pinch salt
1/3 t. baking soda
1 cup sour cream
2 t. lemon extract
1/2 t. vanilla extract
Lemon Glaze:
1 cup powdered sugar
2 T. fresh squeezed lemon juice
2 t. lemon zest
1. Preheat the over to 325. Grease and flour a 10-inch tub pan.
2. In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, and beat at low speed with a mixer for 1 minute, stopping to scrape the sides of the bowl. Increase the speed to medium, and beat for 2 minutes.
3. In a separate bowl, mix the flour, salt, and baking soda.
4. In another bowl, mix the sour cream and extracts. Alternately add the flour and the sour cream mixtures to the batter until both are fully incorporated.
5. Pour the batter into the prepared pan, and bake for 1 1/2 hours, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan on a wire rack for 10 minutes before transferring the cake to the rack to cool completely.
6. To make the glaze, combine the powered sugar, lemon juice, and zest in a bowl, and beat until smooth. While the cake is still warm, poke holes into the surface with a skewer and drizzle the lemon glaze over the cake.
Also from Southern Lady. I think these would go perfect on a tiered tray with the Espresso snowballs.
Pecan Butter Cookies
1 cup melted butter, softened
1/3 cup honey
2 1/2 cups all-purpose flour
1 1/2 cups finely chopped pecans
1/2 t. salt
Confectioners' sugar for coating
1. In large bowl, beat butter and honey at medium speed with electric mixer until creamy.
2. In a medium bowl, combine flour, pecans, and salt. Gradually add flour mixture to butter mixture. Cover, and refrigerate for 30 minutes.
3. Preheat over to 300. Line baking sheets with parchment paper.
4. Roll dough into 1-inch balls. Place 1 inch apart on prepared baking sheets. Bake for 30 minutes or until set but not browned. Let cool for 5 minutes.
5. Roll cookies in confectioners' sugar. Let cool completely. Roll in confectioners' sugar a second time.
I didn't check for typos.