Mexican tea cookies are a holiday favorite in our family. I updated the recipe by frosting them with a buttercream made with dulce de leche. They are tender, crumbly cookies that everyone enjoys. —David Ross, Spokane Valley, Washington,
Ingredients
- 1 cup butter, softened
- 1/2 cup confectioners’ sugar
- 1/2 cup sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3-1/4 cups all-purpose flour
- 3/4 cup finely chopped pecans
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- BUTTERCREAM:
- 1/2 cup butter, softened
- 1 tablespoon heavy whipping cream
- 1 teaspoon vanilla extract
- 2 cups confectioners’ sugar
- 1/2 cup dulce de leche
- 2 tablespoons ground pecans
image/svg+xml Text Ingredients View Recipe,
Directions
Bake until until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely.
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Nutrition Facts
1 cookie: 188 calories, 10g fat (5g saturated fat), 27mg cholesterol, 101mg sodium, 23g carbohydrate (13g sugars, 1g fiber), 2g protein.