Chai Mexican Wedding Cookies

By Texaschef11

Ingredients

• 1 c butter (2 sticks)
• 3/4 c blanched almonds, toasted
• 1/4 c toasted pecans
• 1 T vanilla extract
• 2 c flour
• 4 T powdered sugar plus about 1 cup more for rolling cookies in after baked
• 1 T of mix of ground ginger, clove, cardamom

Preparation

Step 1

In mini food processor (or coffee grinder) pulse nuts until fine. Cream butter with a hand mixer (or stand mixer) and then add sugar. Add vanilla, nuts, flour and spices and beat until incorporated. Form 1 inch balls and place on cookie sheet. Bake at 350 for about 20 minutes (until just toasted looking). Roll cookies in powdered sugar while warm, and then roll again after they cool.