Mexican Wedding Cookies (Williams-Sonoma)

• 1 cup unsalted butter, at room temperature
• 1 14 cups powdered sugar
• 1 teaspoon vanilla extract
• 14 teaspoon salt
• 1 34 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1 cup ground blanched almond

1. In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.
2. Add 1/2 cup of the powdered sugar and continue beating until light and fluffy.
3. Add the vanilla and salt and beat on low speed until blended.
4. Sift the powder and cinnamon together onto a sheet of waxed paper.
5. Add the flour mixture to the butter mixture on low speed or stir with a wooden spoon just until blended.
6. Stir in the almonds.
7. Cover and refrigerate until dough is chilled, but not hard and is no longer sticky to the touch, about 15 minutes.
8. Preheat the oven to 350 degrees.
9. Have ready 2 ungreased baking sheets.
10. Sift the remaining 3/4 cup powdered sugar into a shallow bowl.
11. Shape the dough into 1-inch balls.
12. Place about 1 inch apart on the baking sheets.
13. Bake the cookies until just golden on the bottom, 10-12 minutes.
14. Let the cookies cook on the pans on wire racks for 5 minutes before removing them one at a time and rolling them in the sugar.
15. Let cool completely on wire racks.

unsalted butter, powdered sugar, vanilla, salt, flour, ground cinnamon, ground blanched almond

Taken from www.food.com/recipe/mexican-wedding-cookies-williams-sonoma-511055 (may not work)