Mexican Wedding Cookies 1

What better way to “marry” my past and my present than to incorporate some Mexican food into the wedding season?  While polvorones, or Mexican wedding cookies, aren’t typically eaten at Mexican weddings, these soft, crumbly cookies are sure to be a hit at any spring event. 
“Polvo” is Spanish for dust or powder, and these aptly-named shortbread cookies are wonderful with milk, espresso, or tea.  They are also the perfect addition to a plate of petit fours.  Buen provecho!
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  1. 1/2 cup butter, soft
  2. 3 Tablespoons powdered sugar, sifted
  3. 1 cup of flour
  4. 1 cup of finely chopped or ground nuts - usually pecans or walnuts
  1. Pulse nuts in a food processor just until they resemble sawdust.
  2. Beat the butter and powdered sugar in a mixer until fully incorporated and fluffy.
  3. Add the flour and mix thoroughly, until the consistency of a shortbread cookie. Do not over-mix the dough.
  4. Scrape down the bowl and add nuts.
  5. Allow to rest refrigerated for about half an hour, then portion and roll them out.
  6. Bake at 350 until completely dry.
  7. Let cool on the tray for about 10 minutes and roll in powdered sugar, or, for a more adult taste, cocoa powder or ground cinnamon powder.
  8. Place in the refrigerator and allow to cool fully; this will help the sugar adhere to the cookie.
Joe the Baker

About Joe the Baker

Joe the Baker is a classically-trained pastry chef who specializes in French macarons and viennoiserie. He currently sells his delicious confections online, at the Coppell Farmers Market, and at DFW-area gourmet grocers.

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