Ilcham: Mexican Wedding Cake Cookies Recipes

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Mix the butter and sugar: Place the butter and 3/4 cup powdered sugar in the bowl of stand mixer fitted with a paddle attachment. Beat together on medium speed until the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Heat a dry skillet on medium heat.

Finely chop the nuts. Using an electric mixer on medium speed, cream together the butter and sugar until smooth and creamy, about 2 minutes. Preheat the oven to 400 degrees fahrenheit. Line a baking sheet with a silicone baking mat or parchment paper. In a separate mixing bowl, mix together the flour, powdered sugar and salt. Once frozen, transfer them to an airtight freezer safe container. Roll the dough balls in powdered sugar and place on a baking sheet. Roll in powdered sugar again. Preheat oven to 350 and line a baking sheet with parchment paper.