Mexican Tea Cakes

Recipe by Mysterygirl
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
YIELD: 30 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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