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    You are in: Home / Baking / Mexican Tea Cakes Recipe
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    Mexican Tea Cakes

    Mexican Tea Cakes. Photo by Chabear01

    1/1 Photo of Mexican Tea Cakes

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    30 mins

    12 mins

    Maryland Jim's Note:

    This from the 1981 Southern Living Cookbook.

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    Units: US | Metric


    1. 1
      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.
    2. 2
      Roll cookies in additional powdered sugar while hot. Remove to wire racks to cool completely, and reroll cookies in powdered sugar.

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    Ratings & Reviews:

    • on September 28, 2009


      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.

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    • on July 25, 2009


      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!

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    • on May 20, 2009


      These were very good and authentic. I am told that in Mexico these are called polvorones. I reviewed this for ZWT5.

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    Nutritional Facts for Mexican Tea Cakes

    Serving Size: 1 (657 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 692.6
    Calories from Fat 442
    Total Fat 49.1 g
    Saturated Fat 24.4 g
    Cholesterol 97.6 mg
    Sodium 379.1 mg
    Total Carbohydrate 57.3 g
    Dietary Fiber 3.1 g
    Sugars 12.6 g
    Protein 7.7 g

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