Spanish Tea Cakes
Lynn Byers McClellan
Small balls of dough coated with layers of powdered sugar and baked; the perfect bite-size cookies for a snack, party or Appetizer treat
ingredients
- 3 Cups butter or margarine, softened at room temperature
- 4 TBSP. powdered sugar
- 2 egg yolks
- 1 Cup finely chopped almonds, powdered in a food processor is great too.
- 7 Cups all purpose flour, unsifted
- 2 pounds powdered sugar
directions
- 1
Preheat oven to 275 degrees. Beat butter until light & fluffy; beat in the 4 TBSP. 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 un-greased cookie sheets; Bake in a 275 degree-oven for 45 minutes or until very lightly browned.
- 2
Remove from oven and let cool on baking sheets until still slightly warm. Sift about 1/2 of the 2 pound powdered sugar over waxed 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.
- 3
Makes about 5 dozen
- 4
Lynn Byers McClellan
Source: Lynn Byers McClellan
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