Shelly's Recipe

MEXICAN TEA CAKES

Category: Cookies

3 cups butter, at room temperature
4 tbsp confectioners sugar
2 egg yolks
1 cup finely chopped almonds
7 cups all purpose flour, unsifted
2 pounds confectioners sugar

Preheat oven to 275. Beat butter until light and fluffy; beat in the 2 tbsp of confectioners 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 inch apart on ungreased baking sheets and bake at 275 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 confectioners sugar over butcher paper; arranged in a shallow pan, and carefully transfer cookies from baking sheet to sugar. Sift more confectioners sugar over tops and sides; completely coating the cookies at least 1/8 inch thick with sugar. Let stand until cool; store in an airtight container with waxed paper between layers of cookies. Makes about 5 dozen.