‘Tis the Season for Cookies, Cocktails and Canapés: Mexican Tea Cakes from 6 Bittersweets

Spending the week indulging in the three C’s of Christmas from our favourite food bloggers can be tricky work; in which order should they be consumed? Personally, we think a cocktail is the perfect way to whet one’s appetite, so the Cobbler Cocktail was an ideal start. Thanks, Tasty Trix.

For a savoury canapé, The Galley Gourmet’s Sun Dried Tomato and Spinach Torta, made with silky cream cheese, Parmesan, and feta was the most wonderful partner for crackers and crostini.

Thankfully, Xiaolu of food blog 6 Bittersweets sent over a batch of these Mexican Tea Cakes just in time for the cookie party we’re about to have. Like little snowballs covered in icing sugar, not once, not twice, but three times, these cookies are totally festive and guaranteed to impress on the edible gifts front.

As a baking enthusiast and food photographer, Xiaolu shares the sweetest creations presented beautifully.

Meet Xiaolu

Xiaolu, what ingredient couldn’t you live without?
There are just so many, but I’d have to go with the absolute basics: Salt and sugar. If you’re looking for more fun ingredients, I’m a big fan of ginger and sweet potatoes this time of year.

Tell us your cheesiest Christmas joke…
Why does Santa go down the chimney? Because it soots him!

If your blog 6 Bittersweets were a Food Network chef, who would it be?

I’d like it to be a cross between Ellie Krieger and Nigella Lawson, though to be honest it’s probably closer to Nigella right now with all the dessert recipes!  I’m trying to work in healthier as well as savoury dishes and often reduce sugar and fat in dessert recipes when it won’t sacrifice flavour and texture.

The recipe in her words

“Whether you know these treats as Mexican wedding cakes, Danish wedding cakes, Russian tea cakes, snowballs, butterballs, or some other moniker, there’s no denying their widespread appeal.

“Please note that the dough needs to be prepared ahead of time and chilled at least 6 hours before baking. Don’t try to bake more than one tray at a time, since baking each tray in the middle of the oven is crucial to getting evenly cooked and browned cookies. Feel free to substitute walnuts, almonds, pistachios, or almost any other nuts you like for the pecans. Have fun with it!”

Mexican Tea Cakes from 6 Bittersweets
(Makes 36 cookies)

Ingredients:

270g plain flour
1/3 tsp ground cinnamon
1/3 tsp ground cardamom (optional)
2 tsp unsweetened cocoa powder
1/2 tsp salt
216g unsalted butter, softened
300g icing sugar, divided
1 tsp pure vanilla extract
100g very finely chopped lightly toasted pecans
40g milk chocolate chips or coarsely chopped bar (optional)
2 tbsp finely chopped sweetened desiccated coconut (optional)

Method:

1. Sift flour, salt, spices, cocoa powder, and salt together into a medium bowl; set aside.

2. Cream together butter and 50g icing sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, about 4 minutes. Beat in vanilla; then add flour, pecans, chocolate chips, and coconut (if using) and mix at low speed until just combined. Chill, covered, for at least 6 hours.

Preheat oven to 190°C. Let dough stand at room temperature until just pliable, 15 to 25 minutes. Meanwhile, sift remaining icing sugar into a large shallow bowl.

Roll tablespoons of dough into 1-inch balls and arrange about 2 inches apart on lightly buttered large baking sheets. Bake in batches in middle of oven until bottoms are pale golden, 10 to 15 minutes. (You can keep prepared trays in the fridge until it’s their turn in the oven.) Transfer cookies to icing sugar while still hot, gently rolling to coat well, then transfer to a rack to cool completely. (Don’t worry when some of this sugar melts; it’s meant to create a layer for the 2nd coat of sugar to stick to.)

Roll cookies in powdered sugar again when cooled.

If you love cookies, or are planning to share some with family and friends this Christmas, take a look at our selection of the best Christmas cookie recipes.

Do you have a favourite cookie recipe you make every Christmas? Why not share it with us below.

By Sanjana Modha
Recipe and images courtesy of 6 Bittersweets