Mexican Tea Cookies

Mexican Tea Cookies

Makes about 4 dozen

Everyone loves these tender, crumbly cookies.

  • 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 sea salt
You must be signed in to use shopping lists. Sign in or create account

Cream together butter and sugar at medium-high speed until light and fluffy. 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 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 8-10 minutes until barely golden. 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:Serving size: 2 cookies, 150 calories (100 from fat), 11g total fat, 5g saturated fat, 20mg cholesterol, 100mg sodium, 12g carbohydrate (1g dietary fiber, 4g sugar), 2g protein

Recipe Discussion