Mexican Wedding Cookies {Polvorones}

 

Polvorones are soft and very crumbly shortbread cookies which are a very close cousin of the Greek Christmas cookies called Kourabiedes.

Both of the recipes are made with quite large amount of fat, such a butter, margarine or even lard. That makes them almost melt your mouth, soft and crumbly. While making, try not to over work the dough, I use small ice-cream scoop (walnut size) to shape my cookies. Shortbreads should be chilled before baking, so they keep their beautiful round shape after baking.

 

 

 

  Mexican Wedding Cookies {Polvorones}

(makes about 40 cookies)

 

250 g unsalted butter, room temperature

1/2 cup confectioners' sugar

1/2 tsp ground cinnamon

zest of one large orange

20 ml whisky or brandy

2 cups cake flour

1/4 cup fine semolina flour

1/4 tsp salt

3/4 cup finely chopped walnuts

1 cup confectioners' sugar, to finish the cookies

 

Method :

1. In a bowl of a stand mixer beat the butter and sugar until light and fluffy, add cinnamon and orange zest and beat for additional couple of minutes.  

2. Add salt and flour in two batches, mix until you have smooth dough. Add the walnuts and whisky, mix until well incorporated. Cover the bowl with a plastic wrap and place in the refrigerator for 30 minutes.

3. Preheat the oven to 180C and line two baking trays with parchment paper. Using a small ice-cream spoon scoop the cookies onto prepared trays. If you don't have small scoop, using your hands roll a heaping tablespoon of dough into a ball and place them on the trays. Bake for about 15 minutes, rotating the tray half way through.

4. Allow the cookies to cool slightly. When the cookies are still warm, toss them quickly in  confectioners sugar, lay on the tray and place in the freezer for few minutes. The sugar will lightly melt creating a sticky shell all over the shortbread. This way the second layer of sugar will stick to them for good, creating beautiful, like a snow ball cookie.  

 

 

 

Happy baking!