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Mexican Wedding Cakes/Cookies (Polvorones- Mexico) Recipe

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This recipe for Mexican Wedding Cakes/Cookies (Polvorones- Mexico), by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Eleana Bastian
Added: Thursday, February 8, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 c. (2 sticks) unsalted butter softened, 1/2 c. confectioners' sugar, 1/4 tsp. salt, 2 tsp. vanilla, 1 c. pecans toasted and finely ground, 2 c. all-purpose flour.

Directions:
Directions:
Preheat the oven to 350. Grease or line 2 cookie sheets. Beat in a large bowl until well blended: 1 c. butter, 1/2 c. confectioners' sugar, 1/4 tsp. salt, 2 tsp. vanilla.

Stir in 1 c. toasted and ground pecans.

Stir in until well blended: 2 c. flour. Shape into 1 inch balls and arrange about 1 1/4 inches apart on the cookie sheets. Bake, 1 sheet at a time, until the cookies are lightly browned, 12-15 minutes. Let stand briefly. Then remove to a rack to cool. Roll the partially cooled cookies in 3/4 c. confectioners' sugar.

Personal Notes:
Personal Notes:
These are tasty and worth extra credit for Spanish class.

 

 

 

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