Mexican Wedding Cakes I

Ingredients

• Servings: 5
• 3/4 cup sifted confectioners' sugar
• 1 cup butter, softened
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup ground blanched almonds
• 2 1/2 cups sifted all-purpose flour

Recipe

• 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.