Mexican tea cakes

Yield: 1 Servings

Measure Ingredient
2¼ cup Flour
¼ teaspoon Salt
¼ teaspoon Cinnamon
1 cup Real butter, softened (no substitute)
½ cup Confectioners sugar
1 teaspoon Vanilla
Additional confectioners sugar, for rolling

Combine flour, salt, and cinnamon in a bowl. Set aside. In large mixing bowl, combine butter, ½ cup confectioners sugar, and vanilla. Beat until creamy and fluffy. Scrape the beaters well.

By hand, stir in the dry ingredients. Mixture will be stiff. Roll into balls about the size of an egg yolk. Place on an ungreased cookie sheet.

Bake at 400 degrees for 10 minutes. Remove from oven.

Roll hot cookies in additional confectioners sugar. Cool completely on wire rack, then re-roll in confectioners sugar. Makes about 2½ dozen.

Note: The cinnamon taste is just a hint--very light. Hubby has already devoured about six of these with a big glass of milk.

Posted to EAT-L Digest 25 Jan 97 by "Sharon H. Frye" <shfrye@...> on Jan 25, 1997.

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