COLD weather + GREY Sky = It’s BAKING TIME
I know, one more blog posting Mexican Wedding Cookies, but… in Mexico these cookies are a classic (at least in my casa) and a great gift idea for the holidays.
If you wonder, Why Mexican Wedding Cookies? Honestly, I don’t know. I haven’t been in a Mexican wedding where they serve these yummy, delicious, melt in mouth cookies, besides, the common name in Mexico for these cookies is Polvorones
If you are in Mexico (lucky you) you can find polvorones / wedding cookies in many Panaderias (bakery store) or coffee shops.
I don’t know about the story behind the name, but would be nice if somebody can telling me, Why weeding cookies? What’s the story behind the name? If you know, please let me know!
Makes: 80 cookies, aprox.
Prep Time: 30 min +-
- 1 cup of pecans or walnuts (chopped in small pieces)
– 3 cup of flour (shift)
– 1 tsp cinnamon powder
– pinch of Salt
– 3 butter sticks (room temperature)
– 1/2 cup of sugar
– 1 cup of icing sugar
- Pre-heat the oven at 180°C. Prepare 2 baking sheet, butter a little bit the baking sheet.
- Chopped the pecans in small pieces.
- In a bowl shift the flour, add pinch of salt and tsp of cinnamon.
- Using a different bowl with the help of a hand mixer or stand mixer. Cream the butter and sugar.
- *Incorporate flour, in 3 separate batches, until everything is well mix. (very important, don’t over mix)
- Add the chopped pecans or walnuts and mix it well with the dough. (Here you can use your hands to incorporate everything together, dough is ready when you can shape a small bowl without any breaks)
- Shape the dough into small bowls or crescent, (size of a walnut) and place them in the baking sheet
- Bake for 12 to 15 min (time depends of your oven)
- Remove from the oven, let them cool completely on wire racks. When cookies are cool, roll them on icing sugar.
- Store at room temperature, in an airtight container.*Don’t over mix the dough, otherwise the cookies can ended up hard like a rock.