You may know these as Russian Tea Cakes, Mexican Wedding Cakes, or just plain tea cakes. They are usually made at Christmas, but they are so yummy I decided to change the recipe just a little to make them in the Spring too! The addition is Freeze Dried Fruit mixed in with the powdered sugar at the end. I used mango, strawberries and blueberries.
It’s really easy! Just put 1/2 cup of powdered sugar in a mini-food processor and add some of the freeze dried fruit. Put it on grind at least mine has two settings Chop and Grind and keep adding the fruit until you get the color you want. I started with the mango, then the strawberries and finally the blueberries so I didn’t have to wash it between the three!
I had to use the whole 1 ounce bag of mangos, half of the 2 ounce bag of blueberries, and maybe a third of the bag of strawberries. The strawberries were particularly vibrant this time and I wanted pink not red.
I think Spring Time Tea Cakes could become Autumn Tea Cakes using mango, cocoa powder, and something orange – maybe peaches.
The fruit gives just a little hint of flavor to the powdered sugar. The cookies are a rich shortbread with chopped pecans. So good!