Buttery Almond Cookies or Mexican Wedding Cookies

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.