Mexican Tea Cakes Recipe
Cook Time: 45 minutes
Prep Time: 15 minutes
Total Time: 1 hour
Servings: 30 cookies
Calories per Serving: 210.7
Description:
These delightful Mexican Tea Cakes are a cherished find from years ago, discovered during the quest for the perfect dessert for a vibrant Cinco de Mayo celebration. They’re a delightful fusion of flavors, blending the richness of butter, the sweetness of powdered sugar, and the subtle nuttiness of almonds into delectable, bite-sized treats. Perfect for any occasion, these cookies are sure to become a favorite in your baking repertoire.
Recipe Category: Dessert
Keywords: Lunch/Snacks, Cookie & Brownie, Grains, Mexican, Kid Friendly, Potluck, < 60 Mins, Oven, Easy
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 1/2 | cups butter |
| 2 | tablespoons margarine |
| 1 | cup powdered sugar |
| 1/2 | cup all-purpose flour |
| 3 1/2 | cups powdered sugar |
| 1 | egg yolk |
| 1 | cup almonds |
Instructions:
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Prepare the Dough: In a mixing bowl, beat the butter until light and fluffy. Gradually add in 2 tablespoons of powdered sugar, the egg yolk, and the almonds. Continue beating until well combined.
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Incorporate Flour: Gradually add the all-purpose flour to the butter mixture, stirring until a soft dough forms. The dough should be pliable enough to shape with your hands.
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Shape the Cookies: Pinch off pieces of dough approximately the size of a large walnut. Roll each piece between your hands to form round balls or shape them into half moons for a traditional look.
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Preheat the Oven: Preheat your oven to 275 degrees Fahrenheit (135 degrees Celsius).
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Bake: Place the shaped dough balls onto ungreased baking sheets, spacing them about 1 1/2 inches apart to allow for slight spreading during baking. Place the baking sheets in the preheated oven and bake for approximately 45 minutes, or until the cookies are very lightly browned.
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Cool: Once baked, remove the cookies from the oven and allow them to cool on the baking sheets until they reach lukewarm temperature.
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Coat with Powdered Sugar: While the cookies are cooling, prepare a coating of powdered sugar. Sift about half of the remaining powdered sugar onto a sheet of butcher paper or into a shallow pan. Carefully transfer the lukewarm cookies from the baking sheets to the sugar, rolling them gently to coat them evenly.
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Final Coating: Once the cookies are coated with the initial layer of sugar, sift additional powdered sugar over the tops and sides until they are completely covered. Aim for a coating that is at least 1/8 inch thick for optimal sweetness.
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Allow to Set: Allow the cookies to stand until fully cooled and the sugar coating has set.
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Storage: Store the Mexican Tea Cakes in an airtight container, placing waxed paper between layers to prevent sticking. These cookies can be stored at room temperature for several days, allowing their flavors to develop and intensify over time.
These Mexican Tea Cakes are a true delight to the senses, offering a perfect balance of sweetness and nuttiness in every bite. Whether served alongside a cup of hot coffee or as a standalone treat, they are sure to be a hit at any gathering. Enjoy the rich flavors and tender texture of these beloved cookies, and share the joy of homemade baking with friends and family.
