Russian Tea Cakes/Mexican Wedding Cookies
1 1/2 cup
butter, at
room temperature
approx. 3/4 lb
powdered sugar
1 egg
yolk
1
teaspoon vanilla
1/2 cup finely chopped
almonds
3 1/4 cups all-purpose flour
Beat butter until light and fluffy, then beat in 2
tablespoons of the sugar, egg yolk, vanilla and
almonds.
Gradually add flour, blend
thoroughly.
Pinch off pieces of dough the size of
large walnuts and roll between your palms into
balls.
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.
Sift half
the remaining powdered sugar onto a large sheet of wax
paper.
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
completely.
Store in airtight containers, layer
between sheets of waxed paper.
Makes 3 dozen.