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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Polvorones - Mexican Wedding Cookies Recipe

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This recipe for Polvorones - Mexican Wedding Cookies is from Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups all purpose Flour
1/8 teaspoon Salt
1/2 cup cold unsalted Butter, cut into chunks
1/2 cup Vegetable Shortening (think Crisco)
1/2 cup Pecans
3/4 cup Confectioners Sugar (plus more to dust)
1 Egg
Directions:
Directions:
Preheat Oven to 350 degrees.

Using a food processor, blender nut mill or knife, finely chop the pecans. Add the Powdered Sugar to the mix and incorporate.

Mix the Flour and Sugar together in a large mixing bowl. Drop in the chunks of butter and the shortening in teaspoon amounts. Begin to mix with your hands, until the butter and shortening are mixed in with the flour and salt. The mixture will turn into a coarse dough, with chunks of butter and shortening mixed throughout. Do not overmix at this stage, you are still adding ingredients.

Add in the Pecan mixture and work it all in. Add the Egg into the mixture and thoroughly combine using your hands, In less than a minute, the dough should be soft and malleable enough to be turned into a ball. Don't knead more than necessary, you just want it to come together into a homogeneous mass.

Butter a large cookie sheet. One by one, make small balls of dough with the palms of your hands. The dough should be between 1 and 1 1/2 inches wide. Place them on the greased baking sheet with about 1 inch in between the dough balls.

Bake 15-16 minutes, until they have a golden brown color (can't necessarily tell at first)

Dust extra confectioners sugar over the top while still warm.


Number Of Servings:
Number Of Servings:
Makes 30 Cookies
Personal Notes:
Personal Notes:
If you are using a food processor to chop the Pecans, stop short of making them to powdery. Will hold/store at room temp or fridge for a few days in air tight container. Taste better when prepared ahead, gives time to blend/mellow the flavors.

 

 

 

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