I seldom use nuts in any of my recipes because our son, Cam, is allergic to nuts…which is so unfair. But, sometimes, I just can’t resist making something with delicious nuts, even if our son can’t eat them. Such is the case with these Polvorones, or Mexican Wedding Cookies. And since we had other delectable cookies without nuts just for Cam, I didn’t feel so bad.
Once these polvorones were dressed up with powdered sugar, I stared at the beautiful mess I had on the kitchen table. So worth it. I told myself “oh well, we just have to deal with the mess later”. These little pieces of heaven just melt in your mouth… Just pure happiness in every bite and just for a few seconds made me forget all the work that lay ahead.
Important: These cookies were made with cake flour and pistachios but you can use all purpose flour and walnuts if you like.
Mexican Wedding Cookies
Ingredients:
- 1 cup (2 sticks) butter, room temperature
- 2 cups powdered sugar
- 1/8 teaspoon salt
- 2 teaspoons vanilla extract
- 2 cups cake flour
- 1 cup shelled unsalted natural pistachios, chopped
- 1/8 teaspoon ground cinnamon
You’ll also need: Two or Three baking sheets lined with parchment paper
With an electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla; beat until blended and add in flour, then pistachios. Divide dough in half; form each half into ball. Wrap separately in plastic and chill 30 minutes.
Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in shallow bowl to blend. Set cinnamon sugar aside.
Working with half of chilled dough, shape dough into football-shaped ovals. Place on prepared baking sheets, spacing 1 inch apart. Bake cookies, 1 sheet at a time, about 14 to 16 minutes.
Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough.
Store airtight at room temperature.
Adapted from Bon Appétit, May 2003
