Mexican Wedding Cakes 3
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INGREDIENTS 3/4 cup confectioners' sugar, sifted
1 cup butter or margarine, softened
2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1 cup blanched almonds, finely ground
2-1/2 cups all-purpose flour, siftedCream together confectioners' sugar and butter. Add vanilla, cinnamon and almonds. Knead in flour by hand until completely mixed. Chill dough for about 1 hour.
Preheat oven to 350 degrees. Grease cookie sheets.
Roll dough to 1-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 confectioners' sugar while warm. Let cool. Store in airtight containers with layers of waxed paper in between.