This is is my twist on traditional Mexican Wedding Cookies. Instead of using pecans, I use hazelnuts from the Piedmont region of Italy, where my family is from. These nuts are smaller and have a more intense, robust flavor than those grown in Turkey or Oregon. These delicate little cookies are easy to make and can be baked up to 5 days in advance.

Bake the Cookies

Preheat the oven to 325F. Line the bottoms of two 12-by-18 inch sheet pans parchment paper.

Put the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until smooth. Beat in the egg yolk and salt.

Switch the mixer to low speed and add the flour 1/4 cup at a time, pulsing the mixer to incorporate each addition before adding the next one. The dough will look dry.

Stir in the hazelnuts just until incorporated.

Using a tablespoon, scoop the dough into walnut-sized balls and place on the prepared pans.

Bake on the middle shelf of the oven, rotating the pans 180 degrees halfway through the baking time, until the tops are golden brown, about 15-17 minutes.

Let cool completely on the pans in wire racks.

Serve warm or at room temperature.

Just before serving, sift a dusting of powdered sugar on the tops of the cookies. Transfer to a serving plate or store in an airtight container for up to 5 days.