*  Exported from  MasterCook  *
 
                 RUSSIAN TEA CAKES/MEXICAN WEDDING COOKIES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : None
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2   c            Butter, at room temperature
      3/4   lb           Powdered sugar
    1                    Egg yolk
    1       t            Vanilla
      1/2   c            Finely chopped almonds
    3 1/4   c            All-purpose flour
 
   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.
  
 
 
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