Mexican-Style Tea Cookies

Mexican-Style Tea Cookies

Rated:
Recipe Rating: 3.58857
Makes about 4 dozen
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: Serving size: 2 cookies, 150 calories (100 from fat), 11g total fat, 5g saturated fat, 20mg cholesterol, 100mg sodium, 12g carbohydrates, (1 g dietary fiber, 4g sugar), 2g protein.