Mexican Tea Cakes

Serving Size: 6 dozen cookies
Prep Time: 30 minutes
Start to finish: 7 1/2 hr (includes chilling)

Amount Ingredient
1 c butter - softened
2 1/4 c all-purpose flour
3 c confectioners' sugar
1 teaspoon vanilla extract
3/4 c very finely chopped pecans
3/4 teaspoon salt

  • Beat together butter and 1/2 cup confectioners sugar in a large bowl until pale and fluffy, about 4 minutes.
  • Beat in vanilla.
  • Add flour, pecans, and salt and mix until just combined.
  • Chill the dough covered for at least 6 hours.
  • Preheat oven to 375F.
  • 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 baking sheets.
  • Bake in batches in middle of oven until bottoms are pale golden, 8 to 10 minutes.
  • Sift remaining 2 1/2 cups confectioners sugar into a large shallow bowl. (To start, use less than 2 1/2 cups and add as needed.)
  • Immediately transfer hot cookies to confectioners sugar, gently rolling to coat well.
  • Transfer to a rack to cool completely.
  • Roll cookies in confectioners sugar again when cooled.


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