Mexican Tea Cakes are buttery, crumbly and delicate cookies that are made with butter, sugar, and flour. These tender cookies make lovely edible gifts in boxes during the holiday season. Dust them twice with powdered sugar to make a magical tray of snowball cookies that can be served for dessert or with afternoon tea!
Inspiration:
One of my kids’ friend’s mom brought these Mexican Tea Cakes to my previous housewarming party years ago. I loved the delicate crumbly texture of these cookies. So I adapted this recipe based on the proportions that she shared with me. I try to add a healthy ingredient every chance that I get. So I added a small amount of rye flour to this recipe, and my kids enjoy the crunch when they bite into the hazelnut in the center of the cookie.
I have put these Mexican Tea Cakes under Mexican cuisine, although they are the same as many other cookies from various cuisines around the world. I am not very sure of its origin, so I did not include any background information in this post. But we simply love making these tea cakes at this wonderful time of the year!
Frequently Asked Questions:
Are the Mexican Tea Cakes the same as Russian tea cakes?
From my understanding of making these tea cakes, they are the same as snowballs, Russian tea cakes, almond crescents, Italian wedding cookies, Italian butternut cookies, Swedish tea cakes, and sand cookies. The recipes for the above mentioned cookies are very similar to the Mexican Tea Cakes, and they go by various names in other cuisines.
Why are the cookies too dry?
If you over-bake the cookies, then they become dry. Additionally, adding too much flour to the tea cakes will dry them out.
Is egg used in Mexican Tea Cakes?
Eggs are not used in these shortbread-like cookies, although you could add a small amount of milk to bind the ingredients.
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Ingredients:
- Butter: I have used unsalted European butter. If you use salted butter, then omit adding salt. Good quality ingredients will result in fine cookies.
- Flour: I added a small amount of rye flour to the all-purpose flour for additional health benefits. These Mexican Tea Cakes are usually made with plain flour without any baking powder.
- Sugar: Please use powdered sugar in this recipe and not caster sugar. This influences the texture of the cookies.
- Nuts: I wanted a combination of pecans for the cookies and one hazelnut filled in center of the cookie. For more flavorful cookies, toast the nuts on a baking sheet for 5-6 minutes at 350 degrees F. You could also try these tea cakes with other nuts such as almonds and walnuts.
How to make Mexican Tea Cakes:
- Beat the butter and sugar until light and creamy in a stand mixer using the paddle attachment.
- Gradually add both flours a little at a time with the ground pecans and fold in. Cover with a cling film and refrigerate for 15 minutes.
- Use the cookie scoop (medium) to scoop the dough. Put a hazelnut in the center and close to form balls using your palms. Place on a greased tray with a little space between them or on silicone mats. Bake at 350 degrees F for 11-13 minutes. Roll on powdered sugar when still warm on all sides. Let them cool and roll again on powdered sugar.
- Serve the Mexican Tea Cakes for dessert or with afternoon tea or coffee.
Tips:
1. Toast the nuts in a pan or on a baking sheet for 5 minutes at 350 degrees F to make the Mexican tea Cakes taste more flavorful.
2. Chop the nuts fine or if using a coffee grinder or food processor, pulse them in quick spins. Over-processing the nuts will either cream them or result in a powder.
3. Chill the cookies for 15 minutes before scooping to bake them. If you find them to be sticky, then wet your palms a little and make them into balls.
4. Dredge powdered sugar on top as soon as they are removed from the oven. The heat will gently melt and glaze the cookies, so dredge the cookies again with powdered sugar for a second time when cool.
Serving suggestion:
I like to serve the Mexican Tea Cakes for dessert on a platter (family-style) along side some Homemade Churros. During the holiday season, I have served them with Hot Chocolate or with afternoon tea.
Storage:
You could make the dough ahead of time and freeze for a couple of weeks. Baked Mexican Tea Cakes can be frozen in boxes layered with parchment paper for three months. Fresh cookies can be refrigerated for a week.
Other cookies that you might like to try for the holidays:
Mexican Tea Cakes
Equipment
- stand mixer, baking trays
Ingredients
- 1½ cup unsalted butter
- 2 tbsp powdered sugar
- ½ cup pecan finely chopped
- 2 tbsp hazelnut
- 3 cup all-purpose flour
- ½ cup rye flour
- ¼ tsp salt
- ½ cup confectioner's sugar for dredging
Instructions
- Beat the butter and sugar until light and creamy in a stand mixer using the paddle attachment.
- Gradually add both flours a little at a time with the ground pecans and fold in. Cover with a cling film and refrigerate for 15minutes.
- Use the cookie scoop (medium) to scoop the dough. Put a hazelnut in the center and close to form balls. Place on a greased tray with a little space between them or on silicone mats. Bake at 350 degrees F for 11-13 minutes. Roll on powdered sugar when still warm on all sides. Let them cool and roll again on powdered sugar.
- Serve the Mexican Tea Cakes for dessert or with afternoon tea or coffee.
Notes
- You do not need a stand mixer to make these cookies. I have used a wooden spoon in a mixing bowl to make these Mexican tea cakes for my kids while I travel. Electric hand mixer can also be used.
- You could add spices such as grated nutmeg or powdered cinnamon for a more festive taste.
Nutrition
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