In a large mixing bowl, cream the butter, sugar and vanilla. Gradually add flour; mix well. Stir in almonds. Shape into 1-in. balls.
Place 2-in, apart on greased baking sheets. Bake at 300 for 18-20 minutes or until bottoms are lightly browned. Cool on wire racks.
In a shallow bowl, combine confectioners' sugar and nutmeg. Gently roll cooled cookies in sugar mixtures. Yeilds: about 5 dozen.
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