Ilcham: Mexican Wedding Cake Cookies With Walnuts

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Pheat the oven to 350 degrees f and line baking sheets with parchment paper. Stir in the flour, ground nuts, and salt until just combined. Add the vanilla extract, flour, nuts, and salt and mix on low speed until just incorporated. Stop after 30 seconds to scrape down the bowl, then mix for another 30 seconds.

Preheat oven to 325°f. In a stand mixer, beat together the butter and ¾ cup powdered sugar on medium speed until light and fluffy before adding in the vanilla and salt. Sift the flour then add it in until just combined and fold in the pecans. Cream together the butter, sugar and salt. The less you work the dough, the lighter your cookies will be. Work in the rum, orange zest and walnuts. Divide the dough into two equal pieces and lightly roll them on a clean work surface into neat logs about 3cm in diameter. Place on prepared baking sheet, spacing cookies 1 apart. Remove from oven and allow to cool for 10 minutes before rolling generously through.