OREO Mexican Tea Cakes
Looking for a twist on traditional Mexican tea cakes? These chocolate bites add a sweet bit of chocolate sandwich cookie to the center of each bite size cake.
Prep time20 min
Total time1hr 38min
ServingsMakes 28 servings.
Ingredients
- 17 OREO Cookies, divided
- 2 cups flour
- ½ tsp. ground cinnamon
- 1 cup butter, softened
- ½ cup powdered sugar
- ½ tsp. vanilla
- ½ 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 Extra
Sprinkle cooled tea cakes evenly with additional 1/4 cup powdered sugar before serving.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 140 |
| % Daily Value* | |
| Total fat 9g | |
| Saturated fat 4.5g | |
| Trans fat 0g | |
| Cholesterol 15mg | |
| Sodium 85mg | |
| Carbohydrate 14g | |
| Dietary fiber <1g | |
| Total sugars 5g | |
| Added sugars 5g | |
| Protein 2g | |
| Vitamin A | 6 %DV |
| Vitamin C | 0 %DV |
| Calcium | 0 %DV |
| Iron | 4 %DV |
| Potassium | 0 %DV |
| Vitamin D | 0 %DV |
