Mexican Wedding Cookies

Place 1-cup of the walnuts, flour, and salt into a mixing bowl.

Place the other 1-cup of the walnuts in a food processor. Process them until their texture is like a coarse meal. Stir it in the bowl with the flour mixture.

Place the butter and superfine sugar in the bowl of a standing mixer fitter with the paddle attachment. Beat them in medium-high speed for 2 minutes, scraping down the bowl halfway through.

Stir in the vanilla extract and continue to beat 30 seconds.

Turn it down to slow speed and add the flour mixture. Mix until the dough comes together, 15-20 seconds. (Do not overbeat; otherwise you may end up with tough cookies.)

Line two baking sheets with parchment paper.

Using a tablespoon measure, divide the dough into 48 pieces. Roll each piece into a ball in the palm of your hands. Divide them in between the baking sheets. It should be 24 balls per sheet.

Bake one sheet at a time for 18-20 minutes*, or until they are golden-brown on the bottom and just pale on the top. You should rotate the baking sheet halfway through to ensure even cooking.

Allow them to cool on the baking sheet for 2 minutes, and then place them on a wire rack to cool completely.

Place the confectioners’ sugar in a dish and roll the cookies in them.

Serve. These cookies will keep their freshness for 5 days as long as they are stored in an airtight cookie jar (or container).