MEXICAN TEA PARTY RECIPES:

• Mantecado Cookies
• Fresh Cherry Tea Bread
• Creamy Currant Scones
• Chocolate Maraschino Cake

More Recipes

Mantecados Cookies

These are traditional Christmas-time treats in Mexico and Spain... but you can enjoy them any time of year.

Ingredients:

1 cup butter, softened
1 cup granulated sugar
2 cups all-purpose flour
1/2 cup blanched almonds very finely ground
1 tablespoon finely grated lemon peel
1 beaten egg
1 teaspoon water

 

Directions:

In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined, scraping sides of bowl occasionally. Beat in flour until combined. Stir in ground almonds and lemon peel with a wooden spoon. Divide dough into three equal portions. Cover and chill dough about 1 hour or until easy to handle.

On a lightly floured surface, roll one portion of the dough at a time until 1/8 to 1/4 inch thick. Using floured 2-inch cookie cutters, cut into desired shapes. Place 1 inch apart on an ungreased cookie sheet. Combine egg and water; brush over the tops of cookies.

Bake in a 350 degree oven for 8 to 10 minutes or until edges are lightly browned. Cool on cookie sheet for 2 minutes. Transfer cookies to a wire rack and let cool.

Fresh Cherry Tea Bread

Use fresh dark sweet cherries in this recipe if you have the time to pit them... If not, don't worry canned pitted dark cherries work well!

Ingredients:

2 eggs
1 cup sugar
4 tablespoons butter, melted
Grated rind of 1 lemon
1/2 cup apple juice
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups pitted dark sweet cherries, such as Bing
1/2 cup coarsely chopped walnuts

Directions:

In a bowl, beat the eggs. Gradually beat in the sugar. When done, the mixture should be thick and pale. Beat in the melted butter, then the lemon rind and apple juice.

In another bowl, stir together the flours, baking powder, baking soda, and salt. Beat into the liquid ingredients and then gently stir in the cherries and walnuts.

Pour the batter into a greased and floured 9x5x3" loaf pan. Bake the bread in a 350 degree oven for 45 minutes, or until it tests done with a toothpick. Transfer pan to a rack to cool 20 minutes before removing bread.

Creamy Currant Scones

This is a classic tea time treat that is fits well with any tea party theme!

 

Ingredients:

1/3 cup plus 3 tablespoon of sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 cups all-purpose flour
1 1/4 cup heavy cream
1/2 cup dried currants or raisins
4 teaspoons grated orange zest
Cream to brush
Cinnamon and sugar to sprinkle
 

Directions:

Position a rack in the center of the oven. Preheat the oven to 425 degrees. Have ready a large ungreased baking sheet.

In a large bowl mix together flour, sugar, baking powder, and salt. Stir in currants or raisins.

In a separate bowl whisk together the heavy cream, and orange zest. Make a well in the center of the flour mixture and pour in the cream. Using one hand, draw in dry ingredients, mixing until just combined. Knead dough several times until the bowl is fairly clean. Wash your hands and dust them with flour.

Turn the dough out onto a lightly floured work surface. Gently knead a few times more to gather dough into a ball. On a lightly floured surface, press the dough into a circle about 3/4 inch thick. Cut out triangular wedges with a floured cookie cutter or sharp knife. Place the scones 1 inch apart on the ungreased baking sheet.

Brush the tops with extra cream. Sprinkle tops with cinnamon and sugar. Bake until the tops are golden brown, 12 to 17 minutes. Let cool on rack or serve warm.

Chocolate Maraschino Cake

This super chocolaty & sweet cake would make a fine choice for a tea party with younger children in particular!

 

Ingredients:

1/2 cup (1 stick) butter, softened
1 cup sugar
1 egg
1 8-ounce bottle maraschino cherries, finely minced
2 1-ounce squares unsweetened chocolate, melted
1 tablespoon lemon juice plus enough milk added
     to total 1 cup of lemon-milk mixture
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt

Directions:

Drain the canned maraschino cherries. Reserve the cherry juice. Finely mince the maraschino cherries. Set aside.

In a large bowl, cream the butter with the sugar. Beat in the egg, then the cherry juice, melted chocolate, lemon-milk mixture, and vanilla.

In another bowl, stir together the flour, baking soda, and salt. Beat into the creamed mixture. Stir finely minced cherries into the batter. Mix well.

Pour the batter into a greased and floured 9x13" baking pan. Bake the cake in a 350 degree oven for 40 minutes, or until it tests done with a toothpick. Transfer to a rack to cool.