Citrus and Spice Tea Cakes
These Citrus and Spice Tea Cakes are the perfect holiday cookie! The dough comes together quickly, and after a quick chill in the refrigerator, they’re ready to roll in to little balls to bake. They’re citrusy, with the addition of clementine zest, and get the spice that we all know and love from ground ginger and nutmeg. The perfect little “two bite” cookie!
Servings: 2 dozen cookies
Ingredients
- 2 cups soft butter
- 2 cups sifted powdered sugar, divided
- 2 tsp vanilla
- 4 1/2 cups sifted flour
- 1/2 tsp salt
- 1 tsp nutmeg
- 1/2 tsp ground ginger
- 1 1/2 cups crushed pecans
- 5 clementines, zested
Instructions
- With an electric of stand mixer, mix butter, 1 cup of powdered sugar, and vanilla until creamy, about 1 minute.
- Meanwhile, combine flour, salt, nutmeg, and ginger in a. medium bowl, stirring to combine.
- Add flour mixture to butter mixture, blending until just combined. Add the zest of the 5 clementines, along with the pecans. Mix until just combined.
- Chill dough for at least 30 minutes.
- When ready to bake preheat oven to 400 degrees. Roll dough in to 1/2 inch sized balls, and roll in remaining powdered sugar. Place on a parchment lined baking sheet, bake for 10-12 minutes, watching closely.
- Remove from oven, and roll for a second time in powdered sugar.