Just a bit fancier than a shortbread!

Mexican Wedding Cookies

250g butter softened

2 cups sifted icing sugar

1 cup walnuts

2 cups plain flour

1 teaspoon of vanilla essence

1 teaspoon ground cinnamon

1. Preheat oven to 180c
2. Place flour, walnuts, cinnamon into a food processor with a pinch of salt.  Process until nuts are finely chopped then set aside.
3. Beat the butter and 1 cup of icing sugar in an electric mixer until pale then add the vanilla and the flour/nut mixture.  Beat until a soft dough forms.
4. Roll the dough out on to a lightly floured workbench, divide into two and gently work it into two 3cm wide logs.  Cut each log into 10 pieces and roll into balls.
5. Place on lined baking trays 3cm apart and bake for 20 mins or until lightly golden.  Cool slightly.
6. Place the remaining 1 cup of icing sugar in a separate bowl.  Once the cakes are just cool enough to handle, place them in the bowl with the icing sugar and toss them to coat.  Cool completely on a wire rack then toss again in the icing sugar.