Mexican Wedding Cookies

• 1 cup butter or 1 cup margarine
• 12 cup sifted powdered sugar
• 2 teaspoons water
• 1 teaspoon vanilla
• 2 cups flour
• 12 cup toasted almonds or 12 cup toasted pecans
• 14 teaspoon cinnamon
• 12 teaspoon finely shredded orange rind or 12 teaspoon finely shredded lemon peel or 12 teaspoon finely shredded tangerine peel
• powdered sugar

1. In a large mixer bowl beat the butter until softened.
2. Add powdered sugar and beat until fluffy.
3. Add water& vanilla and beat well.
4. Stir in flour, nuts& cinnamon (or peel if you are using that).
5. Shape dough into 1-inch balls.
6. Flatten slightly with the bottom of a glass that has been dipped in powdered sugar.
7. If the dough is hard to handle chill it for a while.
8. Place cookies on an ungreased cookie sheet.
9. Bake 325F degrees for 18-20 minutes or until lightly browned.
10. Cool on cookie sheet for 5 minutes.
11. Remove cookies and roll in powdered sugar.
12. Cool throughly on wire racks.
13. Traditionally each cookie is wrapped in white tissue paper then twist the top and shred the ends so the cookies look like bon bons.

butter, powdered sugar, water, vanilla, flour, almonds, cinnamon, orange rind, powdered sugar

Taken from www.food.com/recipe/mexican-wedding-cookies-12068 (may not work)