Mexican Wedding Cookies

While I love sharing treats from my kitchen throughout the year, there is something extra satisfying about gifting edible delights during the winter holiday season. Baking batches of assorted cookies while humming Christmas carols to myself (and sipping boozy eggnog) in the kitchen is a guilty pleasure. From ginger-spiced cookies and chocolate crinkles to colorful iced sugar cookies, I have collected several recipes over the years that always make beloved gifts.

These tender cookies, which have several alternate names including polvorones or Russian tea cakes, are the perfect balance of buttery shortbread and rich chopped pecans. To elevate this classic cookie, I have added bright orange zest and a pinch of spice. Finished with a generous rolling in powdered sugar, these lovely confections look like they have been dusted by fresh snow.

Ingredients:

½ cup powdered sugar

1 cup (2 sticks) butter, room temperature

2 teaspoons vanilla

Zest of one orange

2 cups all-purpose flour

1 cup pecans, finely chopped

¼ teaspoon fine sea salt

¼ teaspoon ground cloves

1 to 2 teaspoons ice water, if needed

Powdered sugar for rolling

Directions:

Preheat the oven to 325 degrees. Line two baking sheets with parchment paper.

In a large mixing bowl, combine the ½ cup powdered sugar with the butter and cream together with an electric mixer until light and fluffy. Mix in the vanilla and orange zest until fully combined.

Next, add the flour, pecans, salt, and cloves. Mix until a crumbly dough forms. If the mixture is too dry, add a little ice water, 1 teaspoon at a time until the dough just begins to clump together. Don't overmix. Cover and chill for at least 15 minutes in the refrigerator.

Use a tablespoon to scoop dough, then use your hands to gently press and roll into 1-inch balls. Don't overwork the dough. Place on baking sheets an inch apart. Bake for 15 to 20 minutes until cookies are set and just beginning to lightly turn golden around the bottom edge. Rotate pans halfway through the baking time.

Remove from the oven and allow the cookies to cool for 2 to 5 minutes on the pans. In a shallow bowl, roll the still warm cookies in powdered sugar. Sugar should lightly melt into thin glaze. Place cookies on a wire rack and allow them to completely cool. Finally, re-roll cooled cookies in powdered sugar, making an even coating all around the cookies.

Notes:

Of course, substitutions are allowed so long as the basic ratios are honored. Instead of pecans you could use walnuts, hazelnuts, or even toasted almonds. You could also increase the spice notes by adding some cinnamon or nutmeg.

These delicate cookies will melt in your mouth and are particularly lovely served with tea or coffee. They are a wonderful choice to be part of a large holiday cookie spread. Wishing my readers a safe and joyous holiday season. Enjoy.