Mexican Tea Cookies Recipes

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.

Steps:

• Beat together the butter and confectioners' sugar till creamy. Add vanilla.
• Mix the dry ingredients, stir into creamy mixture. Blend well.
• Add the nuts, mix well, roll the dough out into two balls. Wrap in plastic wrap and chill for at least 1 hour in the refrigerator.
• Flatten dough out and cut into 15 or 20 equal size pieces, shape into balls. Place on ungreased cookie sheet.
• Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes till firm but not brown. While still warm roll into confectioners' sugar, let cool and roll again.

Steps:

• In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
• Preheat oven to 325 degrees.
• Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.

Steps:

• Heat oven to 400°F.
• Mix butter, 1/2 cup powdered sugar and the vanilla in large bowl. Stir in flour, nuts and salt until dough holds together.
• Shape dough into 1-inch balls. Place about 1 inch apart on ungreased cookie sheet.
• Bake 10 to 12 minutes or until set but not brown. Remove from cookie sheet. Cool slightly on wire rack.
• Roll warm cookies in powdered sugar; cool on wire rack. Roll in powdered sugar again.

Steps:

• Cut each tortilla into eight wedges; place on ungreased baking sheets. Bake at 400° for 10-12 minutes or until lightly browned. Meanwhile, in a microwave, melt chocolate chips and shortening. Stir until smooth; keep warm. , In a large resealable plastic bag, combine confectioners' sugar and cinnamon. Add tortilla wedges a few at a time; shake to coat. Place on waxed paper-lined baking sheets. Drizzle with melted chocolate. Refrigerate until serving.

Steps:

• Beat together butter and 1/2 cup confectioners sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes. Beat in vanilla, then add flour, pecans, and salt and mix at low speed until just combined. Chill, covered, at least 6 hours.
• Preheat oven to 375°F.
• Let dough stand at room temperature until just pliable, about 15 minutes. Roll level teaspoons of dough into 3/4-inch balls and arrange about 2 inches apart on lightly buttered large baking sheets.
• Sift remaining 2 1/2 cups confectioners sugar into a large shallow bowl.
• Bake in batches in middle of oven until bottoms are pale golden, 8 to 10 minutes. Immediately transfer hot cookies to confectioners sugar, gently rolling to coat well, then transfer to a rack to cool completely.
• Roll cookies in confectioners sugar again when cooled.

Steps:

• Beat butter until light and fluffy; beat in the 2 tablespoons of powdered sugar, egg yolk and almonds.
• Gradually add flour to make a soft dough that you can shape with your hands.
• Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls or form half moons.
• Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven 45 minutes or until very lightly browned.
• Remove from oven and let cool on baking sheets until lukewarm.
• Sift about 1/2 of the 1 pound powdered sugar over butcher paper; arranged in a shallow pan, and carefully transfer cookies from baking sheet to sugar.
• Sift more powdered sugar over tops and sides; completely coating cookies at least 1/8" thick with sugar.
• Let stand until cool; store in an airtight container with waxed paper between layers of cookies.