Mexican Tea Cakes
|Butter/Margarine||1 1⁄2 Cup (24 tbs) (At Room Temperature)|
|Powdered sugar||2 Tablespoon|
|Almonds||1⁄2 Cup (8 tbs), coarsely grated or finely chopped|
|All-purpose flour||3 1⁄2 Cup (56 tbs), unsifted|
|Powdered sugar||1 Pound|
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.