Mexican Tea Cakes
Experience the sweet, nutty charm of **Mexican Tea Cakes**, a melt-in-your-mouth treat that’s perfect for any occasion. These tender cookies feature a buttery base enhanced with finely chopped pecans or walnuts and a hint of warm cinnamon, making each bite irresistibly rich. Coated twice in powdered sugar for a snow-white finish, they offer just the right balance of sweetness and texture. With only 15 minutes of prep time and simple, pantry-staple ingredients, this recipe is as easy as it is delicious. Whether paired with a steaming cup of tea or showcased on a holiday dessert platter, these cookies promise to be a crowd-pleaser. Bake up a batch today and transform your kitchen into a haven of cozy, spiced aromas!
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Ingredients
- 226 grams unsalted butter
- 60 grams powdered sugar (for dough)
- 2 teaspoons pure vanilla extract
- 240 grams all-purpose flour
- 120 grams finely chopped pecans or walnuts
- 0.5 teaspoons ground cinnamon
- 120 grams powdered sugar (for coating)
Directions
Step 1
Preheat the oven to 175°C (350°F) and line a large baking sheet with parchment paper.
Step 2
In a large mixing bowl, cream the unsalted butter and powdered sugar (for dough) together until smooth and fluffy using an electric mixer on medium speed.
Step 3
Mix in the vanilla extract until fully incorporated.
Step 4
Gradually add the all-purpose flour to the butter mixture, mixing on low speed just until combined.
Step 5
Fold in the finely chopped pecans or walnuts and the ground cinnamon using a spatula or wooden spoon. The dough will be thick but pliable.
Step 6
Scoop approximately 1 tablespoon of dough and roll it into a ball using your hands. Place the dough ball on the prepared baking sheet, leaving about 2 cm (1 inch) of space between each cookie.
Step 7
Bake the cookies in the preheated oven for 13-15 minutes, or until they are lightly golden on the bottom and firm to the touch. Do not overbake.
Step 8
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool slightly, but while still warm to the touch.
Step 9
Place the powdered sugar (for coating) in a shallow bowl. Roll each warm cookie generously in the powdered sugar and set them back on the wire rack to cool completely.
Step 10
Once cooled, roll the cookies in powdered sugar a second time for a perfect, snowy finish.
Step 11
Serve these delightful cakes with tea, coffee, or as part of a dessert platter. Store any leftovers in an airtight container for up to one week.
Nutrition Facts
| Serving size | 776 grams (776.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4088 |
| Total Fat 281.90g | 361% |
| Saturated Fat 121.10g | 606% |
| Cholesterol 500mg | 167% |
| Sodium 39mg | 2% |
| Total Carbohydrate 382.00g | 139% |
| Dietary Fiber 18.80g | 67% |
| Total Sugars 180.60g | |
| Protein 39.30g | 79% |
| Vitamin D 0IU | 0% |
| Calcium 182mg | 14% |
| Iron 14mg | 80% |
| Potassium 816mg | 17% |
Source of Calories