Mexican Tea Cakes Recipe

Summary

Health IndexJust EnjoyCuisineMexican
CourseSnackMethodBaked

Ingredients

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

Directions

Beat butter until light and fluffy; beat in the 2 tablespoons 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 inches apart on ungreased baking sheets and bake in a 275° 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 inch thick with sugar.
Let stand until cool; store in an airtight container with waxed paper between layers of cookies.

Questions, Comments and Reviews

The content of this field is kept private and will not be shown publicly.
Quantcast