Mexican Wedding Cakes II

Ingredients

• 1 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup chopped almonds
• 1/2 cup powdered sugar

Directions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the vanilla extract and mix until combined.
4. In a separate bowl, mix together the flour and salt.
5. Add the flour mixture to the butter mixture and mix until just combined.
6. Stir in the chopped almonds.
7. Roll the dough into 1-inch balls and place them on a parchment-lined baking sheet.
8. Bake for 12-15 minutes or until lightly golden brown.
9. Let cool for 5 minutes before transferring to a wire rack to cool completely.
10. Sprinkle with powdered sugar.

Interesting Facts

• Mexican Wedding Cakes are also known as Russian Tea Cakes.
• These cookies are a popular treat in Mexico during the Christmas season.
• The dough for these cookies can be made ahead of time and frozen for up to 3 months.