Mexican Wedding Cookies

Name: Mexican Wedding Cookies
Yield: makes about 45 cookies
Ingredients: 1 cup (8 ounces/225 g) unsalted butter, at room temperature; 1/2 cup (100 g) granulated sugar; 1 teaspoon vanilla extract; 2 1/4 cups (315 g) all-purpose flour; Big pinch of salt; 1 teaspoon water; 1 cup (100 g) pecans, toasted and finely chopped; Powdered sugar, for coating the cookies

December 9, 2011

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 notes

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