Mexican Shortbread Cookies

In a medium mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the first measure of powdered sugar and beat until fluffy. Beat in the water and vanilla until combined. Beat in as much of the flour as you can with the mixer.

Stir in any remaining flour, almonds, and cinnamon or orange peel. If necessary, chill the dough for 1 hour or until easy to handle. Shape dough into 1-inch balls. Place on an ungreased cookie sheet.

Bake in a 325 degrees F oven about 20 minutes or until bottoms are lightly browned. Cool cookies on a wire rack.

Gently shake cooled cookies, a few at a time in a plastic bag with the second measure of powdered sugar.