Mexican Wedding Cakes

Mexican Wedding Cakes

Ingredients:
sugars, granulated
butter, without salt
vanilla extract
spices, cinnamon, ground
nuts, almonds
wheat flour, white, all-purpose, unenriched

Directions:
Cream together confectioner's sugar and butter.
Add vanilla, cinnamon and almonds.
Knead in flour by hand until completely mixed.
Chill dough for about an hour.
Preheat oven to 350 degrees F (180 degrees C).
Grease cookie sheets.
Roll out dough to one inch thickness.
Cut into 1 inch pieces, and roll quickly and gently into a ball.
Place 2 inches apart on cookie sheets.
Bake for about 15 minutes.
When baked, dip or roll in confectioner's sugar.
Store airtight in layers with waxed paper in between.