Title: Russian tea cakes/mexican wedding cookies
 Categories: None
      Yield: 1 Servings
 
  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
 
  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.