Without fail every time I go back to Mexico, there is one thing I HAVE to have before returning home… and that is crumbly-nutty-powdered-sugar-goodness AKA “Polvorón”. I love them!
In Mexico the main meal of the day “Comida” is usually between 2 and 4 pm, and for the last meal of the day “Cena” you usually have something light; a couple of tacos, or a piece of bread with a coffee, milk, or other beverage. My cena of choice, was of course, a tall ice cold glass of milk and a polvorón.
These are much smaller than those I would have in Mexico, but just as yummy.
- 2 cups all-purpose flour
- ½ cup confectioners’ sugar sifted, plus additional for dusting the cookies
- ½ cup walnuts
- ½ cup pecans
- 1 teaspoon vanilla extract
- ⅛ teaspoon maple extract
- 1 cup unsalted butter
- kosher salt
- Preheat oven to 350 degrees F.
- In a baking sheet place the pecans and walnuts in a single layer, place the sheet in the oven and toast the nuts about 10 minutes, keep a close eye on them so they don’t burn. Once the nuts have cooled place them in a food processor or spice grinder and grind them up fine.
- In a bowl sift together the flour, ½ cup of the confectioners’ sugar, the ground nuts and a pinch of salt.
- Stir in the vanilla and maple extracts, and blend in the softened butter until the mixture is well combined. Be careful not to over work the dough.
- Scoop out rounded tablespoon sized balls and place them on a baking sheet lined with parchment paper, lightly press them down with a flat glass bottom.
- Place the baking sheet in the middle of the oven and bake cookies for 10 to 12 minutes, or until the edges are golden. Place the baking sheet on a rack and let it cool down for a couple of minutes.
- Transfer cookies onto racks and let them cool for another 10 minutes, then sift the additional confectioner’s sugar over them.