Polvorones (Mexican Wedding Cookies)
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- 1 c
- pecans, in pieces
- 1 c
- butter, unsalted
- 1 1/2 c
- powdered sugar
- 2 c
- all purpose flour
- 2 tsp
- pure vanilla extract
- 1/4 tsp
1Process pecans until ground but not "pasty."
2Beat butter and 1/2 C. powdered sugar on medium until fluffy, scraping down once.
3Gradually add 1 C. flour, vanilla and salt. Beat on low until well blended, scraping down once.
4Fold in remaining flour and ground nuts with spoon until just blended. Careful not to over-stir.
5Form dough into a ball, wrap in plastic and refrigerate at least 1 hour.
6Preheat oven to 350 degrees.
7Roll tablespoons of dough into 1 inch balls. Place 1 inch apart on an ungreased baking sheet.
8Bake 12-15 minutes or until pale golden brown. Let cookies stand on sheet 2 minutes.
9Place 1 C. powdered sugar in serving dish. Transfer hot cookies to dish (easiest to do one at a time) and roll to coat evenly. Let cookies cool in sugar.
10Sift more sugar over platter of cookies just before serving.