Similar to Russian tea cakes and Spanish polvorones, these rich cookies are twice rolled in powdered sugar. Don't horde them just for tea.

Mexican Almond Cookies

1 cup butter or margarine, softened
3/4 cup powdered sugar - divided use
1 teaspoon vanilla extract
1 teaspoon almond extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
3/4 cup chopped almonds

1. Cream together butter, two-thirds of powdered sugar, vanilla and almond extract in a medium mixing bowl.
2. In a small mixing bowl sift flour and salt together. Blend into creamed mixture and stir in nuts. Refrigerate 1 hour.
3. Once dough has chilled, preheat oven to 400°F (205°C).
4. Roll dough into 1-inch balls and place on ungreased baking sheets.
5. Bake 9 to 10 minutes or until set, but not brown.
6. Roll in remaining powdered sugar while still warm. Roll once more after cooled.

Makes 36 cookies.