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Thursday, December 18, 2008

Recipe: Mexican Tea Cakes


3 cups butter or margarine, at room temperature
4 tablespoons powdered sugar
2 egg yolks
1 cup finely chopped almonds
7 cups all purpose flour, unsifted
2 pounds powdered sugar

Preheat oven to 275 degrees. Beat butter until light and fluffy; beat in the 2 tablespoons 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 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 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. Makes about 5 dozen.

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