Guest Author - Amy McDaniel

One of the sweetest endings to a meal that I know of, Mexican wedding cookies are enjoyed all over Mexico, though versions may differ according to the region. Cuisines all over the world have similar treats--a friend sent me a recipe for Russian tea cookies that is nearly identical to one recipe I came across for Mexican wedding cookies.

The Mexican name for them, polvorones, comes from the word “polvo,” which means dust--a derivation sometimes explained as a reference their crumbly texture and other times attributed to their dusting of powdered sugar.

Though these cookies are certainly pretty enough for a wedding or another special occasion, they also could accompany a simple cup of afternoon tea or a late-morning mug of coffee.

Traditionally made with lard, Mexican wedding cookies can be made with butter, shortening, or a combination. I find that like a perfect pie crust, the cookies benefit from both the flavor of butter and the tenderness enhancement of shortening. To dress them up, I add an extra pecan half on the top of each one.

Recipe

1/4 cup butter
1/4 cup shortening
3 Tablespoons sifted confectioners sugar
1 teaspoon vanilla extract
1 1/2 cups flour
1 cup finely chopped pecans, plus 2 dozen pecan halves
1/3 cup confectioners sugar for dusting

1. Chop pecans in a blender or food processor until fine, the consistency of coarse cornmeal. Set aside.
2. Sift flour and 3 tablespoons confectioners sugar together. Set aside.
3. Cream butter and shortening. Add vanilla extract to butter mixture.
4. Add pecans and flour mixture to butter. Mix with a wooden spoon or food processor until dough can be pressed together into a ball.
5. Put dough in a plastic bag, pressing it into a ball. Refrigerate 30 minutes or more.
6. Form chilled dough into 1-inch balls and place 1-inch apart on cookie sheet that has been lightly greased or covered with parchment paper.
7. Bake at 350 degrees for 15 minutes or until lightly browned.
8. Place one pecan half on each cookie, pressing it lightly into cookie, as soon as cookies come out of oven.
9. Dust a sheet of waxed paper or parchment with some of the remaining confectioner’s sugar. Place cookies on sugar-dusted paper and dust top and sides of cookies with confectioner’s sugar. Let cool slightly and serve, or store in an airtight container for up to four days.