Polvoron (Mexican Wedding Cookies)

Ingredients:

• 1.5 cups walnuts
• A pinch of fine salt
• 220 g butter, room temperature
• 0.5 cup granulated sugar
• 2 cups of flour
• 0.5 cup powdered sugar + extra for serving
• Ground cinnamon, for garnish (optional)

Preparation:

1. Place 0.5 cups of walnuts and salt in a food processor and pulse until finely chopped. Coarsely chop the remaining walnuts.
2. Place 2 oven racks on the top and bottom shelf and preheat the oven to 160°C.
3. In a large bowl, beat the butter with a mixer on medium-high speed until smooth, 2-3 minutes. Add the sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Stir in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap each half in plastic wrap and refrigerate for 30 minutes.
4. Place powdered sugar in a large bowl.
5. Start with one piece of dough, leaving the other in the refrigerator. Take 2 teaspoons of dough at a time and roll them into balls. Place the balls on a baking sheet, spacing them 1 cm apart.
6. Bake the cookies until golden brown on the bottom and pale golden brown on top, about 18 minutes. Cool the cookies on the baking sheet for 5 minutes. Roll the warm cookies in powdered sugar. Then transfer them to a wire rack and cool completely.
   
   The cookies can be made in advance and stored for up to 2 days. Store the cooled cookies in an airtight container. Make sure they're completely cool, otherwise they'll become soft in the container. You can sprinkle the cookies with powdered sugar and cinnamon before serving.