Mexican Tea Cakes Recipe

Mexican Tea Cakes Recipe

  • 2 sticks (1 cup) unsalted butter, softened
  • 3 cups confectioners sugar
  • 1 teaspoon vanilla
  • 2 1/4 cups all-purpose flour
  • 3/4 cup very finely chopped pecans (2 1/2 oz)
  • 3/4 teaspoon salt
  1. 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.
  2. Preheat oven to 375°F.
  3. 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.
  4. Sift remaining 2 1/2 cups confectioners sugar into a large shallow bowl.
  5. 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.
  6. Roll cookies in confectioners sugar again when cooled.
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