Spring Time Tea Cakes
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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!
PrintSpring Time Tea Cakes
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
Description
A rich shortbread cookie with chopped pecans and powdered sugar tinted with freeze dried fruit.
Ingredients
For the cookies:
1 Cup Butter – softened
1/2 Cup Powdered Sugar
1 teaspoon Vanilla
2 1/4 Cups Flour
1/4 teaspoon salt
3/4 Cup of Pecans – finely chopped
For the colored powdered sugar:
1 1/2 Cups Powdered Sugar
3 small bags of Freeze Dried Fruit
Instructions
For the cookies:
Preheat oven to 400.
Cream together the butter, powdered sugar and vanilla.
Mix together the salt, pecans and flour.
Slowly add the flour mixture to the butter mixture until well combined.
The dough may look crumbly but it isn’t with all that butter.
Place parchment paper on cookie sheet.
Make the dough into 1 inch balls.
Place about an inch apart, these cookies don’t spread so you don’t have to worry about having one giant cookie!
Bake at 400 for 10-12 minutes.
As soon as you take them from the oven, roll them in the powdered sugar, I use a spoon to cover them and then sort of pat it around them. This makes 2 dozen so there can be eight of each color.
Place on cooling rack.
For the colored powdered sugar:
Place 1/2 cup powdered sugar in a mini food processor. Add the freeze dried fruit until you get the color of your choice. Pour into a bowl for dredging and make your next color.
Enjoy!
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