Some years ago, when my son was still in elementary school and before we started homeschooling, we always used to bake these cookies for his teachers, and for our neighbors around Christmas time. Now he’s a young man and those days of cookie-baking together are just a sweet memory. I asked him today if he remembered those days and he said that he does. My son’s favorite cookies are chocolate chip cookies… well, mostly the cookie dough. But, Wedding cookies were our first choice for Christmas cookie baking, they are so easy to make and your kids will enjoy making them too. Christmas is a good time for you and your family to make happy memories together. I hope you take the time during this holiday season to make these cookies and enjoy one another.
I know these cookies with the name "polvorones", and we have several type of polvorones in México. This small parcels are sold wrapped in colorful tissue papers in some regions of México, but not as a Wedding cookies. These cookies are not a very common fare everywhere, but they are occasionally given to guests at wedding parties in the Northern States of México.Snowy day in the Sierra Tarahumara, Chuihuahua, Chih., México (Photo Courtesy taringa.net)
THIS RECIPE MAKES ABOUT 3 DOZEN SMALL COOKIES
- 2 cups of pecans or walnuts
- 2 cups all purpose flour
- 1/2 teaspoon salt
- 2 sticks of unsalted butter (16 tablespoons), softened
- 1/3 cup of confectioner sugar
- 1 teaspoon vanilla
- 1 1/2 cup confectioners’ sugar, for dusting.
* Many recipes ask to roll the cookies into the sugar when they are still warm. I’ve found that if you dust the cookies when they are cool they will look prettier, and won’t have that gummy texture. You can even bake them ahead and just roll them into the confectioner sugar before serving or packing. If you already rolled them into the sugar just after baking, roll them again into the confectioner sugar, shake any excess and serve.
1. Preheat oven at 325 F and grease 2 large baking sheets or line them with parchment paper.
2. Place the pecans in a food processor and chop fine. You can also use a blender for this purpose.
3. Remove 1 cup of the pecans and process the rest into a very fine texture almost like a cornmeal. See picture below for the difference in texture. Just be careful to not over-process the pecans or you will end up with pecan butter. This way (by leaving some coarse pieces) you will still enjoy the pecans when giving a bite into your cookies.
4. In a large bowl, thoroughly mix the flour, salt and pecans. Stir and set aside.
5. Use your mixer for this step. In a separate bowl, beat the butter with 1/3 cup confectioner sugar; when it gets light and fluffy stir in vanilla. Gradually add the flour and pecan mixture and beat at a low speed for a few seconds until it forms a coarse dough that resembles oatmeal. The dough can be made one day ahead and when ready to bake brought back to room temperature to form the cookies.
6. Roll one tablespoon of dough into a small ball, they’re about 1 inch in size. Place 1 1/2 inch apart on your baking sheets. Do not overwork the dough, if you do so, the end result will be that of a flat cookie.
7. Bake for about 15-18 minutes. They will be ready when their bottom is beginning to brown and the cookies are firm.
8. Remove from oven and let them cool for 3 minutes on the baking sheets and then transfer to a wire rack to cool.
9. Place the 1 1/2 cup of confectioner sugar in a bowl. Roll cookies in the sugar, working with 2 or 3 at a time. Shake any excess if necessary. Roll again to completely coat them.
I hope you make them... If you do, please come back to let me know your experience.