Nutty Mexican Wedding Cookies
Prep time
Cook time
Total time
Mexican Wedding Cookies, or "Polvorones" in Spanish, although traced back originally to Medieval Arab cuisine, can be found in various Latin American countries, as well as Spain, Mexico and the Philippines.
Author: Marnely Rodriguez (adapted from Joe the Baker's "Mexican Wedding Cookies")
Recipe type: Dessert
Cuisine: Mexican
Serves: 12
Ingredients
- ¾ cup flour + 1 tablespoon
- ¼ tsp salt
- ¼ tsp ground vanilla powder
- 2 tbsp sugar
- 2 tbsp almond flour
- 1 tbsp cornstarch
- ¼ cup butter, softened
- ¼ cup Artisana Raw Pecan Butter
Instructions
- Preheat oven to 350F.
- Mix all the dry ingredients.
- Add butter and pecan butter and knead in until dough comes together (crumbly dough, but when squeezed in your palm, it stays formed)
- Rest in fridge for an hour and roll into small balls. Place on lined baking sheet and bake until dried. (Or press into a rounded teaspoon and slide out! You'll have flat bottomed cookies!)
- Allow to cool for 10-15 minutes and then roll in powdered sugar. Joe the Baker suggested adding spices such as cinnamon to your powdered sugar for a more adult taste!
- Enjoy, at a Mexican wedding or on a random weekday!
Notes
bake time is approximate - cookies need to be dry
Recipe by Orgasmic Chef at https://orgasmicchef.com/food-writer-fridays-a-spotlight-on-marnely-rodriguez/