Mexican Tea Cakes

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: 1 hr
• 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.