Mexican wedding cookies

Makes 36

225 g butter
115 g castor sugar
1 tsp vanilla extract
2 tsp milk
220 g flour
200 g almond meal
60 g icing sugar

1. In a mixing bowl, cream butter and sugar. Add vanilla and milk. Fold in flour and almond meal until blended. Cover and chill for 4 to 5 hours.

2. Shape dough into balls and arrange on a tray lined with non-stick baking paper.

3. Bake for 15 to 20 minutes in a preheated oven at 170ºC until the edges start to brown.

4. Remove from oven and cool on wire racks.

5. Roll cookies in icing sugar and store in an air-tight container until ready to serve.