me, 2.0: jose nazario
beauty and the street
mexican wedding cakes (polvorones)
this recipe is from the may, 2003, bon appetit special issue on mexico.
every may they do a special region or country and focus on recipes from
that region. they're always issues to save and use, the recipe to fluff
ratio is very favorable. and since i've been on a big
cookie binge lately (cooking, and of course eating a few), and these are
so distinctive i had to make them for a friend of beth's who was having
a wedding shower with a mexican theme. they were a hit with everyone.
mexican wedding cakes
makes about 4 dozen cookies
- 1 cup butter, room temp
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 2 cups all purpose flour
- 1 cup pecans, toasted and coarsely ground
- 1/4 tsp ground cinnamon
using electric mixer, beat the butter in a large bowl until light and
fluffy. add 1/2 cup powdered sugar and vanilla, beat until well blended.
beat in flour, then pecans. divide dough in half, form each half into
ball. wrap separately in plastic; cihll until cold, about 30 minutes.
preheat oven to 350°F. whisk remaining 1 1/2 cups powdered sugar and
cinnamon in pie dish toblend. set sinnamon sugar aside.
working with half of chilled dough, roll dough 2 teaspoonfuls between palms
into balls. arrange balls on heavt large baking sheet, spacing half inch apart.
bake cookies until golden brown on bottom and just pale brown on top,
about 18 minutes. cool cookies 5 minutes on baking sheet. gently ross
cookies in cinnamon sugar to coat completely. transfer coated cookies to
rack and cool completely. repeat procedure with remaining half of dough.
sift remaining cinnamon sugar over cookies and serve.
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