OREO Mexican Tea Cakes

9  Ratings
  • 20 min prep
  • 1 hr 38 min total
  • Makes 28 servings.

OREO Mexican Tea Cakes Recipe


  • 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


  • 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.


Nutrition Information

Makes 28 servings.

Nutrition per serving:

    • Calories 140 
    • Total fat 9 g
    • Saturated fat 4.5 g
    • Cholesterol 15 mg
    • Sodium 85 mg
    • Carbohydrate 14 g
    • Dietary fiber <1 g
    • Total sugars 5 g
    •     Includes added sugars 5 g
    • Protein 2 g
    • 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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