Prep 30 mins
Cook 12 mins
This from the 1981 Southern Living Cookbook.
Make and share this Mexican Tea Cakes recipe from Food.com.
- 2 1⁄4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cinnamon
- 1 cup butter, softened
- 3⁄4 cup finely chopped pecans
- 1⁄2 cup sifted powdered sugar
- 1 teaspoon vanilla extract
- powdered sugar
- 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.
Made for Football Pool winner Week 1, congradulation Maryland! Made exactly per the recipe, these are really nice cookies, and if you allow the cookies to cool completely before dipping the second time in the confectioners sugar it holds easily to the cookie. Thank You for a great cookie.
Really good. I dipped mine in powdered sugar multpiple times becuase the sugar kept melting when the cakes were cooling. They are very crumbly if you break a piece off, so if you take one, plan on eating the whole thing. Even though it is hard to eat just one! Thanks!
These were very good and authentic. I am told that in Mexico these are called polvorones. I reviewed this for ZWT5.