Mexican Tea Cakes

Rating:

(3 votes) 4 3

Little balls of dough coated with layers of powdered sugar and baked. Perfect bite-size cookies.

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Ingredients

  • 3 C. butter or margarine, at room temperature
  • 4 Tbs. powdered sugar
  • 2 egg yolks
  • 1 C. finely chopped almonds
  • 7 C. all purpose flour, unsifted
  • 2 lb. powdered sugar

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Directions

Preheat oven to 275 degrees. Beat butter until light and fluffy; beat in the 2 Tbs. of powdered sugar, egg yolk and almonds. Gradually add flour to make a soft dough that can be handled. Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls. Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven for 45 minutes or until very lightly browned.

Remove from oven and let cool on baking sheets until still slightly warm. Sift about 1/2 of the 1 lb. 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 the cookies at least 1/8" thick with sugar. Let stand until cool; store in an airtight container with waxed paper between layers of cookies.

Yield: about 5 dozen

Reviews (1)

  • recipe ingredients call fro 4 tbsps of powdered sugar, recipe instructions call for only 2 tbsps of powdered sugar to be added?

    Flag as inappropriate sandi66  |  January 27, 2010

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