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Mexican Tea Cakes

Mexican.Chef's picture
  Butter/Margarine 1 1⁄2 Cup (24 tbs) (At Room Temperature)
  Powdered sugar 2 Tablespoon
  Egg yolk 1
  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.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6406 Calories from Fat 2773

% Daily Value*

Total Fat 317 g488.2%

Saturated Fat 178.1 g890.7%

Trans Fat 0 g

Cholesterol 910.8 mg303.6%

Sodium 53.8 mg2.2%

Total Carbohydrates 834 g277.9%

Dietary Fiber 20.5 g82.1%

Sugars 471.7 g

Protein 66 g131.2%

Vitamin A 173% Vitamin C

Calcium 35.5% Iron 130.2%

*Based on a 2000 Calorie diet


Mexican Tea Cakes Recipe