Buttery Almond Cookies or Mexican Wedding Cookies

I have found recipes for Mexican Wedding Cookies that use almonds or walnuts or pecans. Everything else is the same, although one of them uses regular sugar for the cookie itself.1 cup butter, softened
1 cup confectioners' sugar, divided
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup chopped almonds (for Mexican Wedding Cookies, use pecans or walnuts)

• In a small bowl, cream butter and 1/2 cup confectioners' sugar until light and fluffy.
• Beat in vanilla.
• Gradually add flour and mix well.
• Stir in almonds.
• Shape into 1-in. balls.
• These are smaller than you think!
• My balls were slightly larger 😉😉, and only made 2 doz.
• Place 2 in. apart on ungreased baking sheets.
• Bake at 350° for 13-16 minutes or until bottoms are golden brown and cookies are set.
• Cool for 1-2 minutes before removing to wire racks to cool completely.
• Roll in remaining confectioners' sugar.

Makes about 4 doz.