Polvorones Mexican Wedding Cakes Recipes

POLVORONES (MEXICAN WEDDING CAKES)

Steps:

• In a large mixing bowl beat margarine'til softened.
• Add sugar; beat'til fluffy.
• Stir in flour, nuts and a dash of salt.
• Cover; chill 1 hour.
• Heat oven to 350 degrees.
• Shape dough into 1" balls.
• Bake on ungreased cookie sheet for 15 minutes or until lightly browned.
• Cool on cookie sheet for 5 minutes; remove and roll in powdered sugar.
• Let cool completely and roll again in powdered sugar.

POLVORONES (MEXICAN WEDDING COOKIES)

Steps:

• Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
• Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
• Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
• Put the confectioners' sugar in a large bowl.
• Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
• Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.

POLVORONES (MEXICAN WEDDING CAKES)

Steps:

• Preheat oven to 400^F.
• In a large bowl, beat shortening and butter until fluffy.
• Add sugar a little bit at a time.
• Add egg yolks, orange juice, and peel.
• Stir in flour with spatula.
• On a floured surface, roll out the dough to 3/4". Cut out 2 1/2" circles and place them on a greased baking sheet. Roll the dough scraps and continue to roll until all the dough is used.
• Bake for 25 minutes. Be careful not to overcook them--they are done when they are barely starting to tan.
• Transfer to a rack to cool.
• Sprinkle with powdered sugar through a fine sieve.

MEXICAN WEDDING CAKES

Steps:

• Preheat oven to 350°. Cream butter and 1 cup confectioners' sugar until light and fluffy, 5-7 minutes; beat in vanilla. Gradually beat in flour. Stir in pecans. , Shape tablespoons of dough into 2-in. crescents. Place 2 in. apart on ungreased baking sheets., Bake until light brown, 12-15 minutes. Roll cookies in additional confectioners' sugar while warm; cool on wire racks.

MEXICAN WEDDING COOKIES (POLVORONES)

Steps:

• HEAT oven to 350°F.
• COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
• COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1 ⁄ 2 inches apart.
• BAKE 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.