I apologize for not getting these last few recipes to you guys sooner! Merry
Christmas!
Lynda
12 Days of Cookies Day 11: Marcela Valladolid's Polvorones Walnut Meltaways
These delicate, melt-in-your-mouth Mexican wedding cookies are perfect for
dipping in after-dinner coffee or hot chocolate.
Cook Time: 18 Minutes
Level: Easy
Yield: About Four Dozen
INGREDIENTS:
1 cup (two sticks) unsalted butter, at room temperature
1/2 cup sugar
2 cups all-purpose flour
1/2 cup ground walnuts
1 cup chopped walnuts
1/2 cup powdered sugar, plus more for serving
DIRECTIONS:
Using an electric mixer, beat the butter in a large bowl until light and
fluffy. Add the sugar and beat until well blended. Beat in the flour, and then
the ground and chopped walnuts. Divide the dough in half, forming each half
into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
Preheat the oven to 325 degrees F. Working with half of the chilled dough at a
time while keeping the rest in the fridge, roll the dough by 2 teaspoonfuls
between your palms into balls. Arrange the balls on a large baking sheet,
spacing them 1/2-inch apart. Bake the cookies until golden brown on the bottom
and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes
on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the
sugar-coated cookies to a rack to cool completely. (The cookies can be prepared
2 days ahead. Store in an airtight container at room temperature). Sift
additional powdered sugar over the cookies, if desired, before serving.
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