Mexican Wedding Cakes - cooking recipe

Ingredients

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)

Preparation

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.
Preheat oven to 325 degrees F.
Mix together 1/2 cup powdered sugar with the butter and vanilla and beat till fluffy.
Mix flour with the salt, then add flour 1/2 cup at a time, then add the almonds, stirring until a nice dough forms.
Make 1-inch balls of the dough and place on an ungreased cookie sheet about 1-inch apart.
Bake in the preheated oven about 15-18 minutes or until set (don't let them brown).
Remove from cookie sheets, cool 1 minute, then roll in some powdered sugar.
Allow to cool 10-15 minutes (sugar will get damp) and reroll in the sugar.