Vickys Mexican-Style Mantecados

• 175 grams gold-foil Stork margerine / butter
• 100 grams caster or soft brown sugar
• 100 grams ground almonds
• 200 grams gluten-free / plain flour
• 1 finely grated zest of 1 lemon
• 1 tsp ground cinnamon
• 1 icing / powdered sugar for dusting

1. Preheat the oven to gas 3 / 160C / 325F and line a baking sheet with greaseproof parchment
2. In a bowl, beat the butter until creamy then beat in the sugar
3. Stir in the ground almonds, flour, zest and cinnamon and combine well to form a soft dough
4. Knead the dough lightly until smooth, then roll out on a floured surface until half an inch thick.
5. Cut with a 6cm round cutter and put the rounds onto the baking sheet
6. Bake for 25 minutes or until golden then transfer to a wire rack to cool
7. Dust generously with icing sugar to serve and store in an airtight container for up to 3 days
8. These are a traditional Christmas cookie popular in Spain and Mexico.
9. They are quite similar to Scottish shortbread

goldfoil, caster, ground almonds, flour, lemon, ground cinnamon, sugar

Taken from cookpad.com/us/recipes/337346-vickys-mexican-style-mantecados (may not work)