Mexican Tea Cookies
TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
YIELD: 3 dozen.
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
Ingredients
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1 cup butter, softened
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1/2 cup confectioners' sugar
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1/2 cup sugar
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1 large egg, room temperature
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1 teaspoon vanilla extract
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3-1/4 cups all-purpose flour
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3/4 cup finely chopped pecans
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1 teaspoon baking powder
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1/4 teaspoon salt
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1/4 teaspoon ground cinnamon
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BUTTERCREAM:
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1/2 cup butter, softened
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1 tablespoon heavy whipping cream
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1 teaspoon vanilla extract
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2 cups confectioners' sugar
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1/2 cup dulce de leche
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2 tablespoons ground pecans
Directions
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1.
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; cover and refrigerate 1 hour or until chilled.
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2.
Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; reroll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets.
Bake until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
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3.
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
1 cookie: 188 calories, 10g fat (5g saturated fat), 27mg cholesterol, 101mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.
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