Mexican Wedding Cakes I recipe

5 servings

3/4 cup sifted confectioners' sugar

1 cup butter, softened

2 teaspoons vanilla extract

1 teaspoon ground cinnamon

1 cup ground blanched almonds

2 1/2 cups sifted all-purpose flour

Cream together confectioner's sugar and butter.

Add vanilla, cinnamon and almonds.

Knead in flour by hand until completely mixed.

Chill dough for about an hour.

Preheat oven to 350 degrees F (180 degrees C).

Grease cookie sheets.

Roll out dough to one inch thickness.

Cut into 1 inch pieces, and roll quickly and gently into a ball.

Place 2 inches apart on cookie sheets.

Bake for about 15 minutes.

When baked, dip or roll in confectioner's sugar.

Store airtight in layers with waxed paper in between.