Spiced Mexican Wedding Cookies

1. Preheat oven to 350° F. Line a cookie sheet with parchment paper.
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. In a small bowl combine remaining 2 tablespoons powdered sugar, and remaining 1/4 teaspoon ground cinnamon. Set aside.
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.

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.

They’re powdery and crunchy, much like biscotti. Eating one alongside a cup of hot coffee or chai is a total pleasure.