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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Mexican Tea Cakes Recipe

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This recipe for Mexican Tea Cakes is from The Duke Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter, softened (NO substitutes)
1/2 cup powdered sugar
1 tsp. vanilla
2-1/4 cups flour
1/4 tsp. salt
1 cup pecans, walnuts or almonds, finely chopped
powdered sugar for coating
Directions:
Directions:
Cream butter with sugar until well blended. Beat in vanilla, then add flour and salt. Mix well. Add nuts, if using. Chill several hours in refrigerator. Form 1" balls and bake on ungreased cookie sheet at 400 degrees for 8-12 minutes. Cookies should not brown, but be light golden on bottom. Immediately drop into powdered sugar, roll, and place on rack to cool. When the cookies are cool, roll again in powdered sugar to coat.

Try forming some of the dough around unwrapped chocolate kisses, maraschino cherries, or nuts to form a surprise center. One of my favorite things about these cookies is that the first coating of powdered sugar melts to form a thin icing, which is sealed in by the next coating. So make sure to coat them twice!

 

 

 

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