Mexican Tea Cakes – a delicious recipe with butter, powdered sugar, egg yolk, almonds, flour, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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 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."]
1600
kcal
Calories
81
g
Fat
206
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 1/2 cups butter or 1 1/2 cups margarine, at room temperature, 2 tablespoons powdered sugar, 1 egg yolk, 1/2 cup coarsely grated almonds or 1/2 cup finely chopped almonds, and more.
Yes, Mexican Tea Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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