Best 4 Mexican Tea Cakes Recipes
Indulge in the delightful flavors of Mexican Tea Cakes, a cherished treat that has captivated taste buds for generations. These bite-sized gems, also known as Polvorones, are a staple in Mexican households and a beloved confection served during joyous festivities. With their crumbly texture and delicate sweetness, they offer a unique culinary experience that blends traditional Mexican flavors with a touch of nostalgia. Discover the art of crafting these delectable cookies with a choice of three enticing recipes featured in this article. Embark on a culinary journey as you explore the classic Mexican Tea Cakes recipe, a delightful variation infused with the vibrant flavors of orange zest, and a gluten-free alternative that caters to dietary preferences. Each recipe is meticulously detailed, guiding you through the steps of creating these delectable treats with ease. Prepare to captivate your senses and create lasting memories with every bite of these enchanting Mexican Tea Cakes.
Check out the recipes below so you can choose the best recipe for yourself!
PECAN PUFFS (AKA MEXICAN WEDDING CAKES OR RUSSIAN TEA CAKES)
One of our family favorite cookies for the holidays-- these are sooo melt-in-your-mouth delicious! These cookies go by many different names. If you desire, you may sub walnuts or hazelnuts for the pecans. I hope you enjoy!!!
Provided by BecR2400
Categories Dessert
Time 1h
Yield 4 dozen cookies
Number Of Ingredients 6
Steps:
- Cream butter, add sugar and remaining ingredients.
- Roll into small balls, and place on cookie sheet.
- Bake in 325 F oven for 30 minutes.
- Roll balls into powdered sugar when hot, and again when cool.
- Note: These cookies taste best when thoroughly cooled (ie best served the next day--if you can wait!).
MEXICAN TEA CAKES
I found this recipe several years ago on the net when I was looking for a dessert for a Cinco de Mayo celebration.
Provided by Mysterygirl
Categories Dessert
Time 1h
Yield 30 cookies
Number Of Ingredients 6
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.
MEXICAN TEA CAKES
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.
MEXICAN TEA CAKES
Make and share this Mexican Tea Cakes recipe from Food.com.
Provided by Maryland Jim
Categories Dessert
Time 42m
Yield 5 dozen
Number Of Ingredients 8
Steps:
- Combine flour, salt and cinnamon in a large mixing bowl. Add butter, pecans, 1/2 cup powdered sugar and vanilla; stir until well blended. Shape dough into 1 inch balls and place on ungreased cookie sheets. Bake at 400 degrees for 10 to 12 minutes.
- Roll cookies in additional powdered sugar while hot. Remove to wire racks to cool completely, and reroll cookies in powdered sugar.
Tips:
- Make sure to use real butter, not margarine or a butter substitute, for the best flavor and texture.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, resulting in a tender and crumbly cookie.
- Be careful not to overmix the batter. Overmixing will result in a tough and dense cookie.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape and prevent them from spreading too much.
- Bake the cookies until they are just set around the edges but still slightly soft in the center. Overbaking will result in dry and crumbly cookies.
- Let the cookies cool completely on a wire rack before storing them. This will help to prevent them from becoming soggy.
Conclusion:
Mexican Tea Cakes are a delicious and easy-to-make cookie that is perfect for any occasion. With their tender crumb, delicate flavor, and beautiful appearance, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a special treat, give Mexican Tea Cakes a try!
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