Preheat the oven to 350 degrees F.
In a large bowl, using an electric mixer, beat the butter on high speed until pale yellow. Add 1/2 cup of the confectioners'' sugar and continue beating until light and fluffy. Reduce the speed to low, add the vanilla and beat until blended.
In a food processor pulse the flour, almonds, salt and cinnamon. Pulse until the almonds are finely chopped.
Add the pulsed ingredients to the butter mixture. Stir until all the ingredients are just combined--do not over mix or you will have tough cookies!
Cover and refrigerate until the dough is well chilled but not hard- about 15-20 minutes.
Shape the dough into 1-inch balls- I use a tablespoon to measure them out. Place about 1 inch apart on a greased baking sheet.
While the cookies are chilling, add the other ½ cup confectioners sugar to a bowl to roll the cookies around in.
Bake for about 18 minutes, or until the bottoms of the cookies are golden on the bottom. Let cool for 5 minutes on the cookie sheet- until you can handle them with your hands. Remove the cookies from the cookie sheet, and roll them around in the confectioners’ sugar. Let them completely cool on a wire rack.
Derived from http://www.flamingtortillas.com/recipes/cookies/mexican_wedding_cookies
