Cream the butter and 1/2 cup of the sugar. Add the flour and vanilla - this makes a very stiff dough. Slowly beat in the almonds. Using a cookie scoop or a teaspoon, make 1 inch balls. Place on ungreased baking sheets.
Bake for 14-16 minutes until bottoms are golden. Place cookies on wire racks until completely cool. Roll in remaining 1/2 cup confectioners' sugar.