Mexican Wedding Cakes or Russian Tea Cakes

Directions : 1. Sift the flour with salt, set aside.

In a medium-size bowl, cream butter and 1/4 cup powdered sugar until light and fluffy (about 3-5 minutes). Mix in vanilla and cardamom powder.

Add the flour to the creamed mixture gradually and beat until combined. Blend in the ground nuts. Cover and refrigerate the dough for about 1 hour or until firm.

Preheat oven to 350 F. Cover a baking sheet with parchment paper.

Scoop small pieces of dough. Roll in hand to make small (about 1 inch) balls and place 2 inches apart on the prepared baking sheet.

Bake for 15 minute or until the edges of the cookies start to brown.

Remove from oven and place on a wire rack to slightly cool for about 3-5 minutes.

Sprinkle 1/8 cup of powdered sugar on the bottom of a large plate (or baking pan). Place slightly cooled cookies on the top of sugar. Place the remaining 1/8 cup of powdered sugar in a fine strainer or sieve and then sprinkle the tops of the cookies. * choose the nuts according to your taste. E.g.: pecans, walnuts, hazelnuts, almonds, etc.