Polvorones (Mexican Wedding Cookies)
By
Cecilia Myers
@SugarDumpling
1
Rich and buttery pecan shortbread cookies that melt in your mouth! Really pretty on a winter Holiday dessert table!
Rating:
★★★★★ 3 votes5
Comments:
Serves:
3-4 doz.
Prep:
2 Hr 5 Min
Cook:
15 Min
Method:
Bake
Ingredients
-
1 cpecans, in pieces
-
1 cbutter, unsalted
-
1 1/2 cpowdered sugar
-
2 call purpose flour
-
2 tsppure vanilla extract
-
1/4 tspsalt
How to Make Polvorones (Mexican Wedding Cookies)
- Process pecans until ground but not "pasty."
- Beat butter and 1/2 C. powdered sugar on medium until fluffy, scraping down once.
- Gradually add 1 C. flour, vanilla and salt. Beat on low until well blended, scraping down once.
- Fold in remaining flour and ground nuts with spoon until just blended. Careful not to over-stir.
- Form dough into a ball, wrap in plastic and refrigerate at least 1 hour.
- Preheat oven to 350 degrees.
- Roll tablespoons of dough into 1 inch balls. Place 1 inch apart on an ungreased baking sheet.
- Bake 12-15 minutes or until pale golden brown. Let cookies stand on sheet 2 minutes.
- Place 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.
- Sift more sugar over platter of cookies just before serving.
