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I served these recently at a Mexican-themed dinner topped with a scoop of homemade lemon ice cream. You could also serve them with some rum-spiked whipped cream and berries, or a cup of Mexican hot chocolate.

Spiced Mexican Wedding Cakes
Makes 12

1/2 cup (1stick) unsalted butter, room temperature
1 cup plus 2 tablespoons powdered sugar
1 teaspoons vanilla extract
1 cups all purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon ground clove
1/4 teaspoon salt
1/2 cup ground almonds, pecans or walnuts

Preheat oven to 350° F. Line a cookie sheet with parchment paper.

Cream the butter and 1 cup powdered sugar until smooth. Beat in the vanilla. Gradually add the flour, 1/2 teaspoon ground cinnamon, cardamom, clove 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.

In a small bowl combine remaining 2 tablespoons powdered sugar, and remaining 1/4 teaspoon ground cinnamon. Set aside.

Remove dough from refrigerator and slice into twelve equal disks, evening 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.

Cookies will keep in an air-tight container for 2-3 days.