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Mexican Tea Cakes

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“I found this recipe several years ago on the net when I was looking for a dessert for a Cinco de Mayo celebration.”
READY IN:
1hr
YIELD:
30 cookies
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat butter until light and fluffy; beat in the 2 tablespoons of powdered sugar, egg yolk and almonds.
  2. Gradually add flour to make a soft dough that you can shape with your hands.
  3. Pinch off pieces of dough the size of a large walnut and roll between your hands into round balls or form half moons.
  4. Place about 1 1/2" apart on ungreased baking sheets and bake in a 275 degree oven 45 minutes or until very lightly browned.
  5. Remove from oven and let cool on baking sheets until lukewarm.
  6. 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.
  7. Sift more powdered sugar over tops and sides; completely coating cookies at least 1/8" thick with sugar.
  8. Let stand until cool; store in an airtight container with waxed paper between layers of cookies.

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