MEXICAN TEA COOKIES

Mexican Tea Cookies image

Mexican tea cookies are a holiday favorite in our family. I updated the recipe by frosting them with a buttercream made with dulce de leche. They are tender, crumbly cookies that everyone enjoys. -David Ross, Spokane Valley, Washington

Provided by Taste of Home

Time 45m

Yield 3 dozen.

Number Of Ingredients 17

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

Steps:

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; wrap 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; re-roll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets. Bake until 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.

Nutrition Facts : Calories 188 calories, Fat 10g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 101mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.