Mexican Wedding Cookies Polvorones Food

MEXICAN WEDDING COOKIES

Steps:

• Preheat the oven to 325 degrees F.
• In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
• In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
• Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
• Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
• Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!

MEXICAN WEDDING COOKIES (POLVORONES)

Steps:

• HEAT oven to 350°F.
• COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
• COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1 ⁄ 2 inches apart.
• BAKE 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.

MEXICAN WEDDING COOKIES

Steps:

• Preheat the oven to 325˚ F. Beat the butter and granulated and confectioners' sugars in a standing mixer until fluffy. Add the egg yolks, almond extract and orange zest and beat to combine. Whisk together the all-purpose and almond flours, the baking powder and salt in a separate bowl; add to the butter mixture and stir to thoroughly combine. Cover and refrigerate for 30 minutes.
• Remove the dough from the refrigerator. Scoop and shape the dough into teaspoon-sized balls and transfer to parchment paper-lined baking sheets, leaving room in between. Bake, rotating halfway through, for 20 to 25 minutes. Transfer to a rack to cool, then toss with confectioners' sugar to coat. Store at room temperature in a covered container.

POLVORONES - MEXICAN COOKIES

Steps:

• In a bowl, using an electric mixer on medium speed, beat together the butter and shortening until creamy. Add 1 1/2 cups of the confectioners' sugar, the orange zest, and the orange juice and beat until blended.
• In another bowl, stir together the flour, nuts, and sea salt. Add the flour mixture 1 tablespoon at a time to the butter mixture, beating until thoroughly incorporated. The dough will be crumbly. Transfer the dough to a large sheet of plastic wrap and press the dough into a ball. Wrap and then refrigerate for 1 - 2 hours.
• Position a rack in the upper third of the oven and preheat the oven to 325°F Line a baking sheet with parchment (baking) paper or with a silicone baking mat.
• Using your hands, roll or squeeze small pieces of the dough into 3/4-inch (2cm) balls. Place the balls on the prepared baking sheet, spacing them about 1 inch (2.5 cm) apart and gently pressing them to flatten slightly.
• Bake the cookies until the eges turn pale gold, 10-15 minutes (my oven takes slightly longer).
• Meanwhile, place the remaining 1 cup confectioners' sugar in a shallow bowl. When the cookies are ready, remove the baking sheet from the oven. While they are still hot, using a spatula, remove the cookies one at a time and carefully roll them in the sugar. Set aside on a rack and let cool completely, then roll them again in the sugar, shaking off any excess.
• Serve the cookies at once, or layer between sheets of parchment paper in an airtight container and store at room temperature for up to 3 days.

MEXICAN WEDDING COOKIES

Steps:

• Put pecans, 1 cup of the sugar and salt in food processor and blend until nuts are ground fine. Cut the butter into tablespoon-size pieces and add it to nut mixture with processor running. Process until smooth. Add vanilla extract. Add flour and continue blending, using pulse mechanism of processor.
• Scrape dough into a bowl. Cover tightly and refrigerate one hour. 3. Preheat oven to 350 degrees.
• Scoop dough with tablespoon and form 1-inch balls by rolling dough between palms (lightly flour hands, if necessary). Place balls 1 1/2 inches apart on ungreased cookie sheets.
• Bake 15 minutes or until the cookies barely begin to brown. Cool for 2 minutes. Use small spatula to lift cookies from sheets. Roll the cookies in the remaining sugar.