MEXICAN TEA COOKIES
Mexican tea cookies are a holiday favorite in our family. I updated the recipe by frosting them with a buttercream made with dulce de leche. They are tender, crumbly cookies that everyone enjoys. -David Ross, Spokane Valley, Washington
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture; dough will be soft. Form dough into a disk; wrap and refrigerate 1 hour or until chilled. , Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; re-roll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets. Bake until until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely. , For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners' sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners' sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered in refrigerator.
Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 101mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
RUSSIAN TEA CAKES
There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. The classic finish for them is a roll through powdered sugar-just like dashing through the winter snow! Make this recipe and you'll be part of a legacy of bakers who have made Russian Tea Cakes one of the most anticipated treats of the season.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 48
Number Of Ingredients 7
Steps:
- Heat oven to 400°F.
- Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
- Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
- Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
- Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.
Nutrition Facts : Calories 75, Carbohydrate 6 g, Cholesterol 0 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 55 mg
TEA COOKIES I
This recipe makes 30 to 35 cookies. They are delicious, can't eat just one.
Provided by Mari
Categories Desserts Cookies Butter Cookie Recipes Tea Cakes and Biscuits Recipes
Yield 12
Number Of Ingredients 8
Steps:
- Beat together the butter and confectioners' sugar till creamy. Add vanilla.
- Mix the dry ingredients, stir into creamy mixture. Blend well.
- Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
- Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 25.5 g, Cholesterol 40.7 mg, Fat 20.4 g, Fiber 1.1 g, Protein 3.5 g, SaturatedFat 10.2 g, Sodium 170.6 mg, Sugar 8.5 g
MEXICAN WEDDING COOKIES
Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.
Provided by Bernie
Categories World Cuisine Recipes Latin American Mexican
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
- Preheat oven to 325 degrees.
- Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g
TRADITIONAL MEXICAN WEDDING COOKIES
My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.
Provided by Debs Recipes
Categories Dessert
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
- Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
- Bake at 400° for 10-12 minutes or just until the cookies start to turn light golden-brown; remove from oven and allow to cool slightly; while cookies are still warm (but NOT hot) remove them from baking sheets and roll, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
- Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
- NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
TEA COOKIES
Steps:
- Preheat oven to 350 degrees F. Cream butter and sugar. Add eggs and beat well. Add dry ingredients a little at a time. Add vanilla. Drop by teaspoons on a parchment-lined baking sheet. Bake for 15 to 20 minutes. Do not over cook. Cool on racks.
TEA COOKIES
Provided by Molly O'Neill
Categories dessert
Time 1h40m
Yield About 10 dozen tiny cookies
Number Of Ingredients 5
Steps:
- In a large bowl, beat the butter until smooth. Beat in the sugar a little at a time. Beat in the salt. Add the flour in three batches, alternating with additions of 1/4 cup of water, stirring well after each addition. Cover the bowl with plastic wrap and refrigerate for at least 1 hour.
- Preheat the oven to 350 degrees. Remove the chilled dough from the refrigerator and use your hands to roll it into very small balls about 1/2 to 3/4 of an inch in diameter. Transfer the cookies to ungreased cookie sheets.
- Bake until the bottoms of the cookies just turn golden, about 15 to 20 minutes. Cool on a wire rack.
Nutrition Facts : @context http, Calories 37, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 2 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 1 gram, Sodium 5 milligrams, Sugar 3 grams, TransFat 0 grams
MEXICAN TEA CAKES
Steps:
- Beat together butter and 1/2 cup confectioners sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes. Beat in vanilla, then add flour, pecans, and salt and mix at low speed until just combined. Chill, covered, at least 6 hours.
- Preheat oven to 375°F.
- Let dough stand at room temperature until just pliable, about 15 minutes. Roll level teaspoons of dough into 3/4-inch balls and arrange about 2 inches apart on lightly buttered large baking sheets.
- Sift remaining 2 1/2 cups confectioners sugar into a large shallow bowl.
- Bake in batches in middle of oven until bottoms are pale golden, 8 to 10 minutes. Immediately transfer hot cookies to confectioners sugar, gently rolling to coat well, then transfer to a rack to cool completely.
- Roll cookies in confectioners sugar again when cooled.
MEXICAN TEA CAKES
I found this recipe several years ago on the net when I was looking for a dessert for a Cinco de Mayo celebration.
Provided by Mysterygirl
Categories Dessert
Time 1h
Yield 30 cookies
Number Of Ingredients 6
Steps:
- Beat butter until light and fluffy; beat in the 2 tablespoons of powdered sugar, egg yolk and almonds.
- Gradually add flour to make a soft dough that you can shape with your hands.
- Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls or form half moons.
- Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven 45 minutes or until very lightly browned.
- Remove from oven and let cool on baking sheets until lukewarm.
- Sift about 1/2 of the 1 pound powdered sugar over butcher paper; arranged in a shallow pan, and carefully transfer cookies from baking sheet to sugar.
- Sift more powdered sugar over tops and sides; completely coating cookies at least 1/8" thick with sugar.
- Let stand until cool; store in an airtight container with waxed paper between layers of cookies.
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- Pre-heat the oven to 350°. Place the pecans on a baking sheet and toast them in the oven for 10 to 15 minutes until their color has deepened. Stir half way through the baking time to ensure they are toasted evenly. Remove from oven and cool completely.
- Place the pecans in a food processor fitted with the metal blade and pulse until they are finely ground to the consistency of corn meal. Do not over process them or you will have nut butter.
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- Using an electric mixer, cream together butter and sugar at medium-high speed until light and fluffy, about 4 minutes.
- Gather dough into a ball, press into a flat disc, wrap and refrigerate for several hours or overnight.
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