Mexican Tea Cakes Recipe - Cooking Index
Mexican Tea Cakes Recipe - Cooking Index
| 1 1/2 cups | 297g / 10oz | Butter or margarine - at room temp |
| 2 tablespoons | 30ml | Powdered sugar |
| 1 | Egg yolk | |
| 1/2 cup | 46g / 1.6oz | Coarsely grated or finely chopped almonds |
| 3 1/2 cups | 218g / 7.7oz | All purpose flour unsifted |
| 1 lb | 454g / 16oz | Powdered sugar. |
Preheat oven to 275F.
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 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" 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 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" thick with sugar. Let stand until cool; store in an airtight container with waxed paper between layers of cookies.
Makes about 2 1/2 dozen.
Source:
More Electric Bread
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.