Mexican Tea Cookies

  Desserts

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.

Mexican Tea Cookies

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TOTAL TIME: Prep: 45 min. + chilling Bake: 10 min./batch + cooling
YIELD: 3 dozen.

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 3-1/4 cups all-purpose flour
  • 3/4 cup finely chopped pecans
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon

  • BUTTERCREAM:
  • 1/2 cup butter, softened
  • 1 tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 2 cups confectioners' sugar
  • 1/2 cup dulce de leche
  • 2 tablespoons ground pecans

Instructions

  • 1. Preheat oven to 350°. 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. 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.
  • 2. Bake until until edges begin to brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
  • 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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