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Mexican Tea Cakes

10min.chef's picture
Ingredients
  Butter/Margarine 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Grated orange peel 1 Teaspoon
  Vanilla 1 Teaspoon
  Salt 1⁄4 Teaspoon
  Finely chopped almonds 1 1⁄2 Cup (24 tbs)
  Cake flour 2 1⁄2 Cup (40 tbs), sifted
  Confectioners sugar 1 Tablespoon
Directions

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.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Method: 
Baked
Restriction: 
Vegetarian
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

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