Mexican Tea Cakes
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!
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
Calories: 142kcalCarbohydrates: 15gProtein: 2gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 26mgSodium: 22mgPotassium: 36mgFiber: 1gSugar: 1gVitamin A: 305IUVitamin C: 0.1mgCalcium: 7mgIron: 1mg
