Russian Tea Cakes/Mexican Wedding Cookies
1 1/2 cup butter
, at room temperature
approx. 3/4 lb powdered sugar
1 egg yolk
1/2 cup finely chopped almonds
1/4 cups all-purpose flour
Beat butter until light and fluffy, then beat in 2
tablespoons of the sugar, egg yolk, vanilla and
Gradually add flour, blend
Pinch off pieces of dough the size of
large walnuts and roll between your palms into
Place 1 1/2 inches apart on ungreased baking
sheets; flatten each ball slightly.
Bake in a 275F
oven until very lightly browned (about 45 minutes).
Let cool on baking sheets until lukewarm.
the remaining powdered sugar onto a large sheet of wax
Roll each cookie gently in sugar. With your
fingers, pack more sugar all over cookies to a depth
of about 1/8 inch.
Place cookies on wire racks and
dust generously with more powdered sugar; let cool
Store in airtight containers, layer
between sheets of waxed paper.
Makes 3 dozen.