In large bowl, using electric mixer, beat butter on high speed until fluffy and pale yellow. Add 1/2 cup confectioners sugar and continue beating until light and fluffy. Reduce speed to low, add vanilla and salt, beat until blended.
over a sheet of waxed papeer, sift together the flour and cinnamon. Add the flour mixture to the butter mixture and beat on low speed or stir with a wooden spoon just until blended. Stir in the almonds. Cover and refrigerate dough about 15/20 min.
Preheat oven to 350. Sift the remaining 3/4 cup confectioners sugar into a shallow bowl. Shape dough into 1 inch balls. Place about 1 in. apart on 2 ungreased baking sheets. Bake until cookies are golden on the bottom 10 to 12 min.
Cool cookies 5 mins. Roll them one at a time in the sugar. Let cookies cool completely. Makes 4 dozen.
Originally Submitted
3/15/2004
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