Mexican Wedding Cakes

• 1/2 cup powdered sugar
• 1 cup butter, softened
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 1 cup very finely chopped almonds or 1 cup ground almonds (pecans and walnuts also ok)
• 1/2 teaspoon salt
• additional powdered sugar (for rolling cookies in)

1. Cooking tip: For packing a variety of cookies in tins, place these in muffins papers to keep them from getting powdered sugar over different types of cookies.
2. Preheat oven to 325 degrees F.
3. Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy.
4. Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms.
5. Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart.
6. Bake in the preheated oven about 15-18 minutes or until set (don't let them brown).
7. Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar.
8. Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.

powdered sugar, butter, vanilla, flour, almonds, salt, additional powdered sugar

Taken from www.food.com/recipe/mexican-wedding-cakes-44568 (may not work)