Mexican Wedding Cookies, also known as biscochitos and polvorónes, are a traditional Mexican dessert that are often eaten at weddings and around Christmastime. A version of this cookie can be found in nearly every culture (Russian tea cakes, Italian wedding cookies, etc.). Their elegant appearance makes them perfect for special occasions, but they are also easy to mix together for an everyday dessert!
{This shortbread cookie dough (ie. no eggs) recipe is slightly adapted from allrecipes.com}.
Ingredients:
- 1 cup of butter
- 1/2 cup of white sugar
- 2 teaspoons of vanilla extract
- 2 teaspoons of water
- 2 cups of all-purpose flour
- 1 cup of chopped almonds (or pecans if you prefer)
- 1/2 cup of confectioners’ sugar
Instructions:
In a medium bowl, cream the butter and sugar.
Stir in vanilla and water.
Add the flour and almonds, mix until blended.
Cover and chill for 3 hours.
When dough is chilled, preheat oven to 325 degrees. Shape dough into balls or crescents (another traditional shape for this cookie).
Place on cookie sheet lined with parchment paper. Bake in preheated oven for 15 to 20 minutes.
Once cookies have cooled, roll in powdered sugar.
Enjoy a couple of delicious cookies with a cup of hot tea!
