Mexican Wedding Cookies

There is just something about a butter cookie rolled in powered sugar!


2 sticks unsalted butter at room temperature
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 3/4 cups flour
1 teaspoon ground cinnamon

In a medium bowl, use a hand mixer and whip the butter until light and fluffy.  Add 1/2 cup of the powdered sugar and whip on high until light and fluffy again.  Add the vanilla and salt and with the hand mixer on low, combine just until blended.  In a medium bowl sift together the flour and cinnamon.  Add to the butter mixture.  Cover and refrigerate for at least 1 hour.  Using a cookie scoop, drop the dough balls onto an ungreased cookie sheet and bake at 350 degrees for 15-18 minutes or until the cookies are just golden on the bottom.  Remove them to cool on wire racks for about 5 minutes.  In a medium bowl, sift the remaining 1 cup of powdered sugar.  Roll the warm cookies in the sugar and return them to the racks to cool.  Once the cookies are cool, roll them again.

Yield:  2 dozen cookies

Recipe from Sweet on Texas Cookbook