Mexican Tea Cakes
- 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
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