Mexican Tea Cookies
You've stumbled upon the delicious world of Mexican tea cookies! These delightful treats are rich in culture and packed with unique flavors. We're guiding you through their history, introducing you to the special ingredients, and helping you bake your own.
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
- 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.
- 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.
- 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.