MEXICAN TEA COOKIES
 

INGREDIENTS

1 cup

3/4 cup

1 teaspoon

2 cup

1/4 cup

1/4 teaspoon

1/8 teaspoon

1 cup

36

1 cup

2 teaspoon

1 teaspoon

Softened butter

Powdered sugar

Vanilla

Flour

Cocoa powder

Salt

Nutmeg

Finely chopped pecans

Chocolate kisses (unwrapped!)

Powdered sugar

Cocoa powder

Cinnamon
 

Makes: 36 cookies

 

Recommended Blodgett Equipment:

Blodgett convection ovens

 

Preheat to: 350F

 

  

  1. In a large bowl, combine butter and powdered sugar; beat until fluffy

  2. Add vanilla and mix well

  3. Stir in flour, 1/4 cup cocoa powder, salt and nutmeg and mix until a dough forms, add pecans.

  4. Cover and chill several hours in the refrigerator.

  5. Form dough into 36 balls.

  6. Wrap each dough ball around a kiss, completely covering the chocolate kiss.

  7. Place on a baking sheet, bake at 350 degrees for 11-14 minutes or until just set.

  8. While cookies are baking, combine 1 cup powdered sugar, 2 Tbsp cocoa powder and cinnamon in a shallow bowl; mix well.

  9. When cookies are done, remove from baking sheet and drop into the powdered mixture, roll to coat.

  10. Then set cookies on a wire rack to cool.

  11. Once cool, roll the little cakes into the powdered mixture once more.

Let cool completely before eating.