Mexican Wedding Cookies (Williams-Sonoma)

1. 1

   In a large bowl, using an electric mixer on high speed, cream the butter until fluffy and pale yellow.

2. 2

   Add 1/2 cup of the powdered sugar and continue beating until light and fluffy.

3. 3

   Add the vanilla and salt and beat on low speed until blended.

4. 4

   Sift the powder and cinnamon together onto a sheet of waxed paper.

5. 5

   Add the flour mixture to the butter mixture on low speed or stir with a wooden spoon just until blended.

6. 6

   Stir in the almonds.

7. 7

   Cover and refrigerate until dough is chilled, but not hard and is no longer sticky to the touch, about 15 minutes.

8. 8

   Preheat the oven to 350 degrees.

9. 9

   Have ready 2 ungreased baking sheets.

10. 10

    Sift the remaining 3/4 cup powdered sugar into a shallow bowl.

11. 11

    Shape the dough into 1-inch balls.

12. 12

    Place about 1 inch apart on the baking sheets.

13. 13

    Bake the cookies until just golden on the bottom, 10-12 minutes.

14. 14

    Let the cookies cook on the pans on wire racks for 5 minutes before removing them one at a time and rolling them in the sugar.

15. 15

    Let cool completely on wire racks.

* Per serving · 4 servings · Values may vary.

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