Mexican Wedding Cookies Recipe

Mexican Wedding Cookies Recipe

Ingredients

Recipe for: Polvorones – Mexican Wedding Cookies

Makes ABOUT 2 DOZEN

• 1½ cups unsalted butter
• 1 cup superfine sugar
• 2 cups all-purpose flour
• 1 cup almond flour
• ½ teaspoon pure vanilla extract
• sifted confectioner’s sugar, for dusting

Method

1. To clarify the butter, cut the butter into pieces and melt in a saucepan over low heat
2. Skim off any foam and discard
3. Turn off the heat and let sit for 5 minutes or so, until the remaining milk solids sink to the bottom
4. Gently strain the butter, making sure not to include the solids
5. Measure 1 cup
6. Preheat the oven to 375°F
7. In a bowl, combine the warm butter with the sugar and refrigerate until it solidifies, about 30 minutes
8. Remove from the refrigerator and whip until thickened (it’ll look a bit like whipped cream)
9. Stir in the all-purpose flour gradually, using a spoon or spatula, then add the almond flour and vanilla and combine
10. Knead, still in the bowl, with the palm of your hand until it starts to come together
11. Turn out onto a lightly floured surface and roll out to about 1 inch thick, making sure the crumbly dough stays together
12. With a cookie cutter or glass, cut out 2-inch circles
13. They might crumble when you cut them as they are very fragile, so be gentle and patient, pressing the dough together as needed
14. Place on a baking sheet lined with a nonstick mat or parchment paper and bake until the edges are just starting to turn color (the tops should still be pale), 10 to 12 minutes
15. Let cool on the baking sheet for a few minutes
16. Dust them with confectioner’s sugar and carefully transfer them from the baking sheet with an offset spatula; avoid touching them at all unless you are going to eat them

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