Mexican Wedding Cookies (Polvorones)

Adjust two oven racks to the upper middle and lower middle positions of the oven and preheat to 325℉. Line two baking sheets with parchment paper or silicone mats.

In a food processor, finely grind 1 cup walnuts, about 10 to 15 seconds. Transfer to medium bowl.

Pulse the remaining 1 cup walnuts in food processor, about 5 seconds. Add to the medium bowl containing finely ground walnuts. Stir in flour and salt and set aside.

Combine butter and granulated sugar in bowl for electric mixer. Beat 2 minutes or until fluffy. Scrape sides of bow. Add vanilla; beat 1 minute.

Add flour and walnut mixture; beat 30 seconds or until combined. Scrape down the sides of bowl and beaters and continue to hand mix the dough until well combined.

Working with 1 tablespoon of dough at a time, roll into 1-1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets after 9 minutes.

Remove cookies from oven and cool on baking sheets for 10 minutes. Transfer to a wire rack; cool completely. Roll cookies in powdered sugar.

Just before serving, re-roll cookies in powdered sugar. Gently shake to remove the excess.