Mexican wedding cookies

Mexican wedding cookies was the recipe given for the month of January by Cilantro, who has started a new event called Global kadai, where we have to make an Indian version of the international recipes given every month. I just loved this event because I always have this habit of changing the international recipes with Indian spices, to suit our taste buds :) thanks cilantro for this lovely event.
I tried making these cookies with the ingredients which are easily available in India. Like I substituted the pecans with ground almonds and cashews and I used cardamom powder instead of ground cinnamon and they turned out beautiful and tasty. The original recipe is from Karren Ginnis.Here is how I made my cookies...

MEXICAN WEDDING COOKIES

Ingredients :
1 cup softened butter,
1 3/4 cups all purpose flour,
1/3 cups confectioner's sugar,
2 tsp vanilla extract,
3 tbsp of Cocoa powder,
1/2 cup of ground cashews,
1/2 cup of ground almonds,
1/4 tsp of cardamom powder,
a pinch of salt and
1/2 cup of confectioner's sugar for dusting.

Method:
Pre- heat the oven to 325 degree F or 180 degree C . Cream the softened butter, sugar and vanilla extract until light and fluffy. Sift the dry ingredients- flour, cocoa powder, salt and cardamom powder in another bowl to avoid any lumps. Gradually add the dry ingredients to the creamed butter and mix well to form a dough. Wrap the dough in a plastic wrap and chill for 1-2 hours of until firm. Make 1 inch balls withe the dough and flatten a little bit on the top and place them on a baking sheet and bake for 15-20 minutes or until the cookies are firm. Cool them on a wire wrack and dust with the confectioner's sugar.