Similar to Russian tea
cakes and Spanish polvorones, these rich cookies are twice rolled
in powdered sugar. Don't horde them just for tea.
Mexican Almond
Cookies
- 1 cup butter or margarine, softened
3/4 cup powdered sugar, divided use
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup chopped almonds
- Cream together butter,
two-thirds of powdered sugar, vanilla and almond extract in a
medium mixing bowl.
- In a small mixing bowl
sift flour and salt together. Blend into creamed mixture and
stir in nuts. Refrigerate 1 hour.
- Once dough has chilled,
preheat oven to 400°F (205°C).
- Roll dough into 1-inch
balls and place on ungreased baking sheets. Bake 9 to 10 minutes
or until set, but not brown.
- Roll in remaining powdered
sugar while still warm. Roll once more after cooled.
Makes 36 cookies.
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