Mexican Wedding Cookies (Polvorones)
Ingredients:
- 2 cups (240g) all-purpose flour
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (98g) powdered sugar, plus more for dusting
- 1 teaspoon (5g) vanilla extract
- 1/2 teaspoon (2.5g) salt
- 1/4 cup (57g) chopped pecans (optional)
Instructions:
- Preheat oven to 325°F (163°C).
- In a medium bowl, whisk together the flour, salt, and chopped pecans (if using).
- In a separate large bowl, cream together the softened butter and powdered sugar until light and fluffy.
- Add the vanilla extract and beat until combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms. The dough should be soft and slightly sticky.
- Shape the dough into 1-inch balls. Place the balls on a parchment paper-lined baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are just starting to brown.
- Let the cookies cool on the baking sheet for a few minutes before rolling them in powdered sugar.
- Serve and enjoy!
Tips:
- For a richer flavor, use brown sugar instead of powdered sugar.
- To make the cookies ahead of time, shape the dough into balls and freeze them. When ready to bake, thaw the balls overnight in the refrigerator and then bake as directed.
- These cookies can be stored in an airtight container at room temperature for up to 3 days.
