Mexican Tea Cakes

Submitted by Mysterygirl

"I found this recipe several years ago on the net when I was looking for a dessert for a Cinco de Mayo celebration."

 

• Ready In: 1hr
• Ingredients: 6
• Yields: 30 cookies

ingredients

• 1 1⁄2 cups butter or 1 1/2 cups margarine, at room temperature
• 2 tablespoons powdered sugar
• 1 egg yolk
• 1⁄2 cup coarsely grated almonds or 1/2 cup finely chopped almonds
• 3 1⁄2 cups all-purpose flour, unsifted
• 1 lb powdered sugar

directions

1. Beat butter until light and fluffy; beat in the 2 tablespoons of powdered sugar, egg yolk and almonds.
2. Gradually add flour to make a soft dough that you can shape with your hands.
3. Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls or form half moons.
4. Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven 45 minutes or until very lightly browned.
5. Remove from oven and let cool on baking sheets until lukewarm.
6. Sift about 1/2 of the 1 pound powdered sugar over butcher paper; arranged in a shallow pan, and carefully transfer cookies from baking sheet to sugar.
7. Sift more powdered sugar over tops and sides; completely coating cookies at least 1/8" thick with sugar.
8. Let stand until cool; store in an airtight container with waxed paper between layers of cookies.

Reviews

[Linda Whipple]

These cookies are also good with hazelnuts.