To paraphrase Shakespeare, tea cookies by any other name still taste as sweet. Russian Tea Cakes, Mexican Wedding Cookies, Snowballs, Almond Tea Cookies – it’s all the same when you bite into this buttery, sugary, rich delight. This recipe should make about 2 dozen, you can easily double it.
- 1/2 cup butter
- 1/4 cup powdered sugar
- 1 Tbs amaretto
- 1 1/4 cup flour
- 1/2 cup ground almonds
- extra powdered sugar for rolling
Cream together the first three ingredients. Mix in the next two. Roll into little balls and bake at 350 on an ungreased cookie sheet until they barely start to turn light golden. Do not brown. Take out of oven, allow to stand for a minute then roll, very gently, in the powdered sugar. Allow to cool then roll in powdered sugar again. They will last in an airtight container for several days if they aren’t all eaten within hours first.