Recipe For Cooking Mexican Wedding Cookies (Polvorones)

Toaster Oven Cookies :: Southwest Inspired Cookies

Mexican Wedding Cookies (Polvorones)

2 1/4 C. unbleached flour
3/4 C. sugar
2 tea. ground cinnamon
1/4 tea. salt
2/3 C. butter or lard, cubed
2 lrg. eggs
1/2 C. sugar
1 tea. cinnamon

Mix flour, 3/4 C. sugar, cinnamon and salt together in a lrg. bowl. Add butter or lard and blend thoroughly with your fingers. Add eggs and knead the cookie dough by hand until all the ingredients are blended and the dough is smooth. Pin. off sm. pieces of dough and roll them into balls the diameter of a qt.. Place dough balls about 1 in. apart on unprepared cookie sheets and bake them in a preheated 350 degrees F oven until golden brown on the bottom, about 15 min.

Mix the 1/2 C. sugar and cinnamon together in a sm. bowl. Remove 2 or 3 cookies at a time with a spatula from the cookie sheets to the bowl of Cinnamon Sugar. Coat the cookies generously with the mixture, and then transfer them to wire racks to cool completely.

Serve the polvorones, or store them, once they are completely cooled, in an airtight container at room temperature for up to 1 week.

A variation is to add 1 C. finely chopped pecans along with the flour, sugar and salt, then proceed with the recipe. The cookies may also be coated with powderedsugar after baking.