Mexican Tea Cakes

Ingredients:
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

Directions:
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.

Brenda Hyde is a freelance writer, wife and mom to three. For more holiday traditions, recipes, crafts and ideas visit her at Seeds of Knowledge or Old Fashioned Holidays.

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Recipe submitted by: Brenda Hyde -