Mexican Tea Cakes - cooking recipe

Ingredients

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
3 1/2 cups all-purpose flour, unsifted
1 lb powdered sugar

Preparation

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.