Mexican Chocolate Tea Biscuits – Fill the Cookie Jar

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

When I was a teenager I walked with my mom and younger siblings to the grocery store about once a week to pick up a few things. I remember we always visited the bakery counter for my little brother and sister, because they always had free cookies to give the kids. I was just young enough to get a free cookie myself. I always chose a round flat one that was covered in powdered sugar and had chocolate chips throughout, but it wasn’t crunchy, it wasn’t flaky, it was slightly tender and it was called an angel cookie. Those were my absolute favorite.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

I’ve been wanting to replicate those cookies for quite some time and I can’t say that I did, but these Mexican Chocolate Tea Biscuits really satisfied that childhood memory. So this month for Fill the Cookie Jar, our monthly cookie recipe share, and in celebration of Cinco de Mayo, I decided to make these cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

They really do capture a true Mexican pastry delight. The cinnamon and chocolate marry together for a beautiful flavor combination that can be rolled in powdered sugar for a “frosted” sweetness, or left alone to relish in its simplicity.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Serve them with a hot latte or a cold glass of milk and you’re set!

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits
Ingredients:
1 3/4 cups all purpose flour
1 cup almond flour
1 cup granulated sugar
two sticks unsalted butter
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp vanilla
1 – 3.4 ounce box vanilla instant pudding mix
1 cup mini chocolate chips
1 cup powdered sugar (optional)

Directions:
In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.

Refrigerate dough for 30 minutes.

Preheat the oven to 350°F. Take a picture of your preschooler anticipating freshly baked cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.

Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Store in a covered container in the refrigerator.

Mexican Chocolate Tea Biscuits | Famished Fish, Finicky Shark

Mexican Chocolate Tea Biscuits

Prep Time: 45 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 30 minutes

Number of servings: 40

Per Serving 131 calories

Fat 7 g

Carbs 15 g

Protein 2 g

40

Mexican Chocolate Tea Biscuits

Ingredients

  • 1 3/4 cups all purpose flour
  • 1 cup almond flour
  • 1 cup granulated sugar
  • 2 sticks unsalted butter (1 cup)
  • 1/2 tsp salt
  • 1 1/2 tsp cinnamon
  • 1/2 tsp vanilla
  • 1 – 3.4 ounce box vanilla instant pudding mix
  • 1 cup mini chocolate chips
  • 1 cup powdered sugar (optional)

Instructions

  1. In a stand mixer or large bowl, cream the butter on medium speed until light and fluffy. Beat in the sugar. Add the pudding mix, salt, almond flour, flour and vanilla and mix well. Slowly beat in the chocolate chips. The dough will leave the sides of the bowl and may even crumble slightly.
  2. Squish the dough into two equal sized logs about 8-10″ long, either rounded or squared, and wrap in plastic wrap.
  3. Refrigerate dough for 30 minutes.
  4. Preheat the oven to 350°F.
  5. Unwrap the cookie dough and slice into 3/8″ slices, transferring to a silicone baking mat or parchment lined baking sheet. Leave a 1″ space between each cookie.
  6. Bake for 15 minutes, then remove from oven and let cool slightly on baking sheet before transferring to wire rack to cool complete.
  7. Flip and roll cookies in powdered sugar if desired. Makes approximately 40 cookies.


Leprechaun Tea Cookies – Fill the Cookie Jar

 Leprechaun Tea Cookies | Famished Fish, Finicky Shark

One of my all time favorite, most addicting cookies, are Russian Tea Cookies, or Mexican Wedding Cookies, or Snowballs, or whatever you might call them. I decided to dub these Leprechaun Tea Cookies, because these are traditional tea cookies, with the “luck of the Irish” mixed in.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

This is another Fill the Cookie Jar post in which we share a new special cookie for the month. With St. Patrick’s Day rounding the corner, I had to make something green! Mint and chocolate chips were begging to be added to a new cookie and pistachios rounded out this tender cookie appeal.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

These two flavors are so opposite, yet so compatible, it’s amazing I didn’t eat the entire batch! My kids are enjoying these as an after school snack this week. I will have to add these to my Christmas cookie list too!

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

You see if you can’t stay away from these buttery, sugar coated gems. My finicky shark loves the powdered sugar coating and asked what the yummy frosting was on the outside. I just know I love licking my fingers when I eat these! Ha!

Ingredients:
1 cup unsalted butter, softened
1/2 cup powdered sugar
1 tsp vanilla
2 1/4 cups flour
1 box 3.4 oz pistachio pudding mix
1/3 cup roasted, salted pistachios, finely chopped
1 cup mint and dark chocolate chips
1 1/2 cups powdered sugar

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

 

Directions:
Preheat oven to 400F.
In a stand mixer, combine the butter, 1/2 cup powdered sugar, vanilla and pudding mix. Beat until fluffy.
Add the flour, chopped pistachios and mint and dark chips.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

Mix until completely combined and dough no longer sticks to sides of bowl.
Using a small cookie scoop, scoop 1 inch portions and squish into a ball. Roll to smooth.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

Bake on baking sheet for 10 minutes.
Remove from oven and cool slightly. Roll in powdered sugar by placing each cookie in a large bowl and swirling.

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

Wait 15 minutes and roll in powdered sugar again. Store in an airtight container at room temperature-for as long as these cookies can last in your house (okay one week.)

Leprechaun Tea Cookies | Famished Fish, Finicky Shark

This recipe makes 50 delectable cookies.

Leprechaun Tea Cookies

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Number of servings: 50

Per Serving 84 calories

Fat 4 g

Carbs 11 g

Protein 1 g

50

Leprechaun Tea Cookies

Weight Watchers PointsPlus®: 2

*Nutritional value may vary depending upon which ingredients are used.

*PointsPlus® calculated by Famished Fish and in no way endorsed by Weight Watchers International, Inc.

Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup powdered sugar
  • 1 tsp vanilla
  • 2 1/4 cups flour
  • 1 box 3.4 oz pistachio pudding mix
  • 1/3 cup roasted, salted pistachios, finely chopped
  • 1 cup mint and dark chocolate chips
  • 1 1/2 cups powdered sugar for rolling

Instructions

  1. Preheat oven to 400F.
  2. In a stand mixer, combine the butter, 1/2 cup powdered sugar, vanilla and pudding mix. Beat until fluffy.
  3. Add the flour, chopped pistachios and mint and dark chips.
  4. Mix until completely combined and dough no longer sticks to sides of bowl.
  5. Using a small cookie scoop, scoop 1 inch portions and squish into a ball. Roll to smooth.
  6. Bake on baking sheet for 10 minutes.
  7. Remove from oven and cool slightly. Roll in powdered sugar by placing each cookie in a large bowl and swirling. Wait 15 minutes and roll in powdered sugar again.

Notes

Store in an airtight container at room temperature for one week. Makes 50 cookies.