| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Mexican |
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Butter, at room temperature |
| 3/4 |
lb |
Powdered sugar |
| 1 |
|
Egg yolk |
| 1 |
ts |
Vanilla |
| 1/2 |
c |
Finely chopped almonds |
| 3 1/4 |
c |
All-purpose flour |
INSTRUCTIONS
Beat butter until light and fluffy, then beat in 2
tablespoons of the sugar, egg yolk, vanilla and
almonds. Gradually add flour, beating to blend
thoroughly. Pinch off pieces of dough the size of
large walnuts and rolls between your palms into round
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. Wtih your
fingers, pack more sugar all over cookies to a depth
of about 1/8 inch. Place cookies on wire racks and
dust generaouly with more powdered sugar; let cool
completely. Store in airtight containers, layter
between sheets of wax paper. Makes 3 dozen.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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