Mexican Pastelitos

Recipe taken from my "Cookies and Bars" cookbook. Haven't tried them yet, but they are on my holiday cookie list.

• Ready In: 55 mins
• Yields: 40 balls

Ingredients

• 1  cup unsalted butter, softened (plus extra for greasing pan)
• 1⁄4 cup  superfine sugar
• 1 1⁄2 cups all-purpose flour
• 1  cup cornstarch
• 1  teaspoon cinnamon
• 1⁄2 cup confectioners' sugar, to decorate (sifted)

Directions

1. Preheat oven to 325 degrees. Grease 2 cookie sheets. Place the butter and superfine sugar in a bowl and beat until light and fluffy. Sift the flour, cornstarch, and cinnamon into a separate bowl, then gradually work dry ingredients into creamed mixture with a wooden spoon. When well mixed, knead until smooth.
2. Take 1 teaspoons at a time of the mixture and roll into a ball. place the balls on the prepared cookie sheets. Bake in a preheated oven for 30-40 minutes, or until pale golden.
3. Place the confectioners' sugar in a shallow dish and toss the pastelitos in it while they are still warm. Let cool on cooling racks.