Mexican Wedding Cookies (Polvorones)

Name: Mexican Wedding Cookies (Polvorones)
Ingredients: 1/2 cup cold, unsalted butter cut into chunks, plus more for greasing cookie sheet; 1/2 cup pecans; 3/4 cup powdered sugar, plus more for dusting; 2 cups all-purpose flour; 1/8 teaspoon kosher or sea salt; 1/2 cup vegetable shortening, or double the butter; 1 egg

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Servings: 30

Author : Pati Jinich

easy entertaining party

Ingredients

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1/2 cup cold, unsalted butter cut into chunks, plus more for greasing cookie sheet1/2 cup pecans3/4 cup powdered sugar, plus more for dusting2 cups all-purpose flour1/8 teaspoon kosher or sea salt1/2 cup vegetable shortening, or double the butter1 egg

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Instructions

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Step 1

Preheat the oven to 350 F. Butter a large cookie sheet.

Step 2

In a food processor fitted with the steel blade, pulse the pecans until they are finely chopped. Add the powdered sugar, flour and salt, and pulse again. Scrape down the sides of the bowl with a spatula if necessary.

Step 3

Drop in the butter and shortening chunks, and pulse a couple of times. Add the egg and pulse again, just until the mixture starts to come together.

Step 4

Roll the dough into 1- to 1½-inch balls with your hands.

Step 5

Place the balls on the baking sheet, spacing them 1 inch apart. Give them each a light pat on the top. Bake until the cookies are golden brown, about 15 minutes. You may need to bake two batches.

Step 6

Generously — really super generously — dust extra powdered sugar over the top of the cookies.