Mexican Wedding Cookies (Polvorones de Canele)

Ingredients

• 1 cup(s) butter
• 1/2 cup(s) powdered sugar
• 1/2 teaspoon(s) cinnamon
• 1/4 teaspoon(s) salt
• 1 teaspoon(s) vanilla
• 1-1/2 cup(s) all-purpose flour
• 1 cup(s) powdered sugar
• 1 teaspoon(s) cinnamon

Preparation

1. Preheat oven to 350-degrees F. Grease cookie sheets. I used parchment paper instead.
2. In a medium bowl, cream together 1/2 cup confectioners' sugar and butter until smooth. Stir in vanilla. Combine flour, salt, and 1/2 teaspoon of cinnamon; stir into the creamed mixture to form a stiff dough. Chill 1 hour. Shape dough into 1 inch balls.


3. In a separate bowl, mix together 1 cup confectioners' sugar and 1 teaspoon cinnamon; roll balls in cinnamon mixture.


4. ** HEB suggested cooking the cookies then rolling in mixture. They also used whole wheat flour; I did not.


5. Bake for 15 to 20 minutes in preheated oven, or until nicely browned. Cool cookies on wire racks.