Mexican-Style Tea Cookies
Makes about 4 dozen
Time 30 min
Everyone loves these tender, crumbly cookies, especially served with hot coffee or tea. Include these on your holiday cookie plate and wait for rave reviews.
Ingredients
- 1 cup (2 sticks) unsalted butter
- 3/4 cup Whole Trade™ powdered sugar, sifted, plus more for dredging
- 2 teaspoons Whole Trade™ vanilla extract
- 2 cups all-purpose flour
- 1 cup very finely ground pecans or almonds
- 1 teaspoon fine sea salt
Method
Using an electric mixer, cream together butter and sugar at medium-high speed until light and fluffy, about 4 minutes.
Add vanilla, flour, pecans and salt. Blend well.
Gather dough into a ball, press into a flat disc, wrap and refrigerate for several hours or overnight.
Preheat the oven to 375°F. Scoop and roll dough into small teaspoon-sized balls and place on a non-stick baking sheet about an inch apart.
Bake until just golden brown, 8 to 10 minutes.
Remove, let sit for 1 minute then gently dredge cookies in sifted powdered sugar. Cool completely and recoat with powdered sugar.
Nutritional Info:
Per serving: 2 cookies, 150 calories (100 from fat), 11g total fat, 5g saturated fat, 20mg cholesterol, 100mg sodium, 12g carbohydrates (1g dietary fiber, 4g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup (2 sticks) unsalted butter
- 3/4 cup Whole Trade™ powdered sugar, sifted, plus more for dredging
- 2 teaspoons Whole Trade™ vanilla extract
- 2 cups all-purpose flour
- 1 cup very finely ground pecans or almonds
- 1 teaspoon fine sea salt