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I've heard these called both Mexican Wedding Cookies
and Russian Wedding Cookies: take your pick. Either
way, they're easy, almondy cookies that look pretty
on a Christmas buffet and travel well. Use margarine
instead of butter for a vegan variation.
1 cup butter
1/2 cup sugar
1 tsp. vanilla
2 tsp. water
2 cups flour
1 cup chopped almonds
1/2 cup powdered sugar
 In
a medium bowl, cream the butter and sugar. Stir in vanilla
and water. Add the flour and almonds, mix until blended.
Cover and chill for an hour or two.
 Preheat
oven to 325°. Shape dough into balls. Place on an
unprepared cookie sheet and bake for 15 to 20 minutes
in the preheated oven.
 Meanwhile,
spread powdered sugar along the bottom of a shallow
dish. Roll hot cookies in sugar. The sugar will get
a bit melty and sticky. Allow to cool, then roll in
sugar again. Store at room temperature in an airtight
container.
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