{"id":2719,"date":"2020-05-04T16:49:01","date_gmt":"2020-05-04T16:49:01","guid":{"rendered":"http:\/\/www.womansconed.com\/?p=2719"},"modified":"2020-05-04T16:49:03","modified_gmt":"2020-05-04T16:49:03","slug":"cookie-of-the-month-dusting-up-celebratory-tradition","status":"publish","type":"post","link":"https:\/\/www.womansconed.com\/?p=2719","title":{"rendered":"Cookie of the Month: Dusting up celebratory tradition"},"content":{"rendered":"\n
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I never needed a wedding (or any special occasion) to enjoy a Mexican wedding cookie. Just eating one of these buttery little orbs, its crumbly texture dusted with the cooling sweetness of confectioner\u00e2\u20ac\u2122s sugar, was cause alone for celebration.<\/p>\n\n\n\n

Long a fan of this cookie, a tradition in Mexico (and other places) at weddings and christenings, holidays and other joyous happenings, I had not ever made any.<\/p>\n\n\n\n

[L]ooking into a recipe for them, I discovered they are also called polvorones<\/em> (from the Spanish word \u00e2\u20ac\u0153polvo,\u00e2\u20ac\u009d meaning \u00e2\u20ac\u0153powder\u00e2\u20ac\u009d or \u00e2\u20ac\u0153dust\u00e2\u20ac\u009d). Most are a simple (and heavy on the butter) shortbread cookie dough, rolled into rounds and baked, then tossed in powdered sugar to coat. I saw recipes that upped the flavor ante, though, that drew me in with the addition of spice (like cinnamon) and nuts.<\/p>\n\n\n\n

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[O]ne by Rick Bayless, chef, restaurateur, cookbook author and host of the PBS series, \u00e2\u20ac\u0153Mexico: One Plate at a Time,\u00e2\u20ac\u009d for polvorones included toasted pecans and cinnamon\u00e2\u20ac\u00a6two of my favorite things added to another (shortbread). How could this recipe not be good?<\/p>\n\n\n\n

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[T]he pecans are toasted, cooled and chopped finely, then added to other dry ingredients \u00e2\u20ac\u201d flour, salt and cinnamon (preferably Mexican canela).<\/p>\n\n\n\n

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[B]utter (almost three sticks) and granulated sugar are creamed, then a good dose of vanilla is added. The dry ingredients with pecans are mixed in to make a substantial and stiff dough.<\/p>\n\n\n\n

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[I] used a cookie scoop to make even balls of dough, which I placed on parchment lined cookie sheets<\/p>\n\n\n\n

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[T]he cookies bake for 18 to 20 minutes, giving them enough time to turn a light golden brown and provide the kitchen a soft, comforting aroma of butter, vanilla, cinnamon and pecans. The dough balls held their shape during baking.<\/p>\n\n\n\n

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[S]ome of the recipes I read had you rolling the cookies in powdered sugar while still warm\u00e2\u20ac\u00a6this recipe called for a cooling time before the cookie balls hit the confectioner\u00e2\u20ac\u2122s sugar (and vice versa).<\/p>\n\n\n\n

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[T]hese made one of the best Mexican wedding cookies I\u00e2\u20ac\u2122ve ever had. That slightly salty, rich shortbread, the cinnamon and vanilla, the tender crunch of buttery pecans. Crumbling, melting, delicious. For a big event or an afternoon coffee or tea, these cookies were more than good enough to celebrate.<\/p>\n\n\n\n

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Polvorones<\/strong><\/p>\n\n\n\n

By Rick Bayless<\/strong><\/p>\n\n\n\n

From <\/strong>www.rickbayless.com<\/strong><\/a><\/p>\n\n\n\n

Makes about 4-1\/2 dozen cookies<\/strong><\/p>\n\n\n\n

\u00e2\u20ac\u0153When I started researching the origins of this cookie, I found that this type of cookie is common to most cultures and didn’t originate in Mexico.  The cookie is based on an old recipe, and is used in most cultures for celebrations, since it’s rich in butter and nuts.  In Mexico, it’s traditionally used at weddings and christenings which is probably how it got its American name.  The dough is stiff enough to work with right away or if you prefer, roll them into balls and freeze them.  The raw cookies can go straight from the freezer to the oven,  just add 2 to 3 minutes to the original cooking time.\u00e2\u20ac\u009d <\/p>\n\n\n\n