MEXICAN TEA COOKIES RECIPE: HOW TO MAKE IT
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
Provided by Taste of Home
Categories Desserts
Total Time 45 minutes
Prep Time 45 minutes
Cook Time 0 minutes
Yield 3 dozen.
Number Of Ingredients 17
Steps:
- In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and vanilla. In another bowl, whisk flour, pecans, baking powder, salt and cinnamon; gradually beat into creamed mixture; dough will be soft. Form dough into a disk; wrap and refrigerate 1 hour or until chilled. , Preheat oven to 350°. On a floured surface, roll dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter; re-roll dough scraps as needed. Place 2 in. apart on parchment-lined baking sheets.
Bake until until edges begin to lightly brown, 10-12 minutes. Remove from pans to wire racks to cool completely. , For buttercream, in a large bowl, beat butter, cream and vanilla until creamy. Beat in confectioners’ sugar alternately with dulce de leche until smooth. Sprinkle cookies with additional confectioners' sugar. Pipe buttercream onto cookies; sprinkle with pecans. Store, covered in refrigerator.
Nutrition Facts : Calories 188 calories, FatContent 10g fat (5g saturated fat), CholesterolContent 27mg cholesterol, SodiumContent 101mg sodium, CarbohydrateContent 23g carbohydrate (13g sugars, FiberContent 1g fiber), ProteinContent 2g protein.
RASPBERRY ICED TEA RECIPE: HOW TO MAKE IT - TASTE OF HOME
One sip and you'll likely agree that this is the best flavored tea you've ever tasted. —Chris Wilson, Sellersville, Pennsylvania
Provided by Taste of Home
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield about 2 quarts.
Number Of Ingredients 4
Steps:
- In a large saucepan, bring 4 cups water to a boil. Stir in sugar until dissolved. Remove from the heat; add tea bags. Steep for 5-8 minutes. Discard tea bags. Add 4 cups water. , In another saucepan, bring raspberries and remaining water to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Strain and discard pulp. Add raspberry juice to the tea mixture. Serve in chilled glasses over ice.
Nutrition Facts : Calories 87 calories, FatContent 0 fat (0 saturated fat), CholesterolContent 0 cholesterol, SodiumContent 0 sodium, CarbohydrateContent 22g carbohydrate (18g sugars, FiberContent 3g fiber), ProteinContent 0 protein.
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