Mexican Tea Cakes
|Butter/Margarine||1 Cup (16 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Grated orange peel||1 Teaspoon|
|Finely chopped almonds||1 1⁄2 Cup (24 tbs)|
|Cake flour||2 1⁄2 Cup (40 tbs), sifted|
|Confectioners sugar||1 Tablespoon|
1. Heat oven to 325°F.
2. Blend together butter, sugar, orange peel, vanilla, and salt until light and fluffy. Stir in almonds and flour to make a stiff dough.
3. If dough is too soft to handle, chill for about 1 hour.
4. Roll dough into small balls with fingers. Place on a greased baking sheet and flatten each cookie slightly with the bottom of a glass dipped in sugar.
5. Bake about 30 minutes.
6. While hot remove from baking sheet and roll in confectioners' sugar. When cold, roll again in confectioners' sugar and store in an airtight container.