Spiced Mexican Wedding Cookies

• 1/2 cups Unsalted Butter, Room Temperature
• 1 cup Powdered Sugar
• 1 teaspoon Pure Vanilla Extract
• 1 cup All-purpose Flour
• 3/4 teaspoons Ground Cinnamon, Divided Use
• 1/4 teaspoons Ground Cardamom
• 1/4 teaspoons Ground Cloves
• 1/4 teaspoons Salt
• 1/2 cups Ground Almonds, Pecans Or Walnuts
• 2 Tablespoons Powdered Sugar

1. 1. Preheat oven to 350u0b0 F. Line a cookie sheet with parchment paper.
2. 2. Cream the butter and 1 cup powdered sugar until smooth. Beat in the vanilla. Gradually add the flour, 1/2 teaspoon ground cinnamon, cardamom, cloves and salt. Add the ground nuts and stir until well-blended. Form dough into a 2"-wide log, cover and chill in refrigerator until firm, about 30 minutes.
3. 3. In a small bowl combine remaining 2 tablespoons powdered sugar, and remaining 1/4 teaspoon ground cinnamon. Set aside.
4. 4. Remove dough from refrigerator and slice into twelve equal disks, smoothing out edges into an even circle if needed before placing on parchment, 2 inches apart. Bake for 15 minutes or until just beginning to brown. Remove from oven and set on cooling rack until cool enough to handle, but still warm. Using a small sieve, dust the tops with the cinnamon sugar mixture.
5. Notes: I know it seems weird that there is no egg included in this recipe but these cookies have a light, dusty consistency. Don't be alarmed when you're mixing the dough and it seems dry. It's okay, I promise. Cooling it in the fridge will firm up the dough and it should turn out just dandy.
6. They're powdery and crunchy, much like biscotti. Eating one alongside a cup of hot coffee or chai is a total pleasure.

butter, powdered sugar, vanilla, allpurpose, ground cinnamon, ground cardamom, ground cloves, salt, ground almonds, powdered sugar

Taken from tastykitchen.com/recipes/desserts/spiced-mexican-wedding-cookies/ (may not work)