When I think of cookie cultures, Mexico doesn’t immediately spring to mind. However, there are Mexican wedding cookies, or polvorones, the nation’s answer to Scottish shortbread. Their delicate texture and mild sweetness make them muy simpático next to a bowl of Sangria Sorbet (page 158) or Mexican Chocolate Ice Cream (page 148).
Recipe information
Yield
makes about 45 cookies
Ingredients
Preparation
Step 1
Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
Step 2
In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar, and vanilla on medium speed just until smooth. Stir in half of the flour and the salt, then add the water. Mix in the remaining flour and the chopped pecans.
Step 3
Using your hands, form the dough into 1-inch (3-cm) balls and place them about 1 inch (3 cm) apart on the prepared baking sheets.
Step 4
Bake, rotating the baking sheets midway through baking, until the cookies feel almost, but not quite, firm, about 15 minutes. Let cool completely on the baking sheets.
Step 5
Sift some powdered sugar into a bowl. Toss the cooled cookies a few at a time in the sugar until completely coated with a thick layer (there is relatively little sugar in the cookie dough, so be generous when coating them).
Storage
Step 6
The dough can be frozen for up to 1 month. Store the baked and sugar-coated cookies in an airtight container for up to 5 days.
