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OREO Mexican Tea Cakes

Prep time

20 min

Total time

1 hr 38 min

Servings

Makes 28 servings.

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    Ingredients
    • 17 OREO Cookies, divided
    • 2 cups flour
    • 1/2 tsp. ground cinnamon
    • 1 cup butter, softened
    • 1/2 cup powdered sugar
    • 1/2 tsp. vanilla
    • 1/2 cup slivered almonds, toasted, finely chopped
Preparation
  • Crush  4 cookies coarsely, then finely crush 6 of the remaining cookies. Set aside. Cut remaining cookies into quarters; reserve for later use.
  • Combine  flour and cinnamon. Beat butter and sugar in large bowl with mixer until light and fluffy. Blend in vanilla. Gradually add dry ingredients, mixing well after each addition. Add nuts and coarsely crushed cookies; mix well.
  • Roll  dough into 28 balls, using about 1 Tbsp. dough for each ball. Press 1 reserved cookie quarter into center of each ball; re-roll dough if necessary to shape into rounded ball, being careful to completely enclose each cookie piece with dough. Roll dough balls, 1 at a time, in finely crushed cookie crumbs; place on parchment-covered baking sheet. Refrigerate 1 hour.
  • Heat  oven to 325°F.
  • Bake  tea cakes 15 to 18 min. or just until cakes are lightly browned and tops are firm to the touch. Cool 5 min. Remove cakes from baking sheet to wire rack; cool completely.

Recipe Tips

Special ExtraSprinkle cooled tea cakes evenly with additional 1/4 cup powdered sugar before serving.

306159

Nutrition Information

Nutrition per serving:

  • Calories

    140

  • Total Fat

    9g

  •    Saturated Fat

    4.5g

  • Cholesterol

    15mg

  • Sodium

    85mg

  • Total Carbohydrate

    14g

  •    Dietary Fiber

    <1g

  •    Total Sugars

    5g

  •       Includes Added Sugars

    5g

  • Protein

    2g

  • Vitamin A

    6%DV

  • Vitamin C

    0%DV

  • Vitamin D

    0%DV

  • Calcium

    0%DV

  • Iron

    4%DV

  • Potassium

    0%DV

    • n/a indicates that data is not available

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