Sunday Baking ~ Mexican Wedding Cookies ✨
Also known as Polvorones, these delicate, buttery confections are coated in a snowy blanket of powered sugar. Not only are they melt-in-your-mouth delicious, these cookies are rooted in tradition and culture. They’re crafted with a simplex yet heavenly combination of (vegan) butter, ground pecans, and a touch of powered sugar. Give these a try, you’ll understand why they hold such a special place in the hearts of those who enjoy them!
Polvorones — Mexican Wedding Cookies
- 2 cups almond flour
- 1/4 cup coconut flour
- 1/4 tsp ground star anise
- Pinch of salt
- 1 cup cold vegan butter
- 1/2 tsp almond extract
- 1/2 tsp vanilla extract
- 1/2 cup toasted pecans, finely chopped
- 3/4 cup confectioners sugar
Preheat the oven to 350 degrees and line two baking sheets with parchment.
In a food processor fitted with the steel blade, pulse the pecans until they are finely chopped. Add the powdered sugar, flour, star anise, and salt, and pulse again. Scrape down the sides of the bowl with a spatula if necessary.
Drop in the butter and shortening chunks, and pulse a couple of times, just until the mixture starts to come together. Roll the dough into 1- to 1 1/2″ balls with your hands. Place the balls on the baking sheet, spacing them 1″ apart; give them a light pat on the top. Bake until the cookies are golden brown, about 15 minutes.
Generously, really super generously, dust extra confectioners’ sugar over the top of the cookies.
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