• Prep Time
    15 Mins
  • Cook Time
    0 Mins
  • Total Time
    15 Mins
  • The base number of servings for this recipe is 36
    OK

    Polvorones Estilo Señora Eréndira Terán Levin

    Polvorones are the classic Mexican wedding cookies that are so popular everywhere they are made. Fonda San Miguel is proud to present this family recipe given to us by our dear friend, Señora Eréndira Terán Levin.


    Ingredients
    1
    stick
    butter, softened at room temperature
    1/2
    cup
    powdered sugar
    1
    cup
    all-purpose white flour
    1
    cup
    pecans, finely chopped in blender or food processor
    *
    powdered sugar for coating
    Directions
    Position one oven rack in the top third of your oven and the second rack in the bottom third. Preheat oven to 350 degrees.
    Prepare two baking sheets by lining with parchment paper.
    In a large bowl, lightly cream the butter with a spatula or the back of a spoon.
    Incorporate all of the dry ingredients except the pecans into the butter, mixing well with your hands. Then add the pecans and continue to mix with your hands until they are completely folded into the dough. Chill the dough in the refrigerator for approximately 30 minutes. While the dough is chilling, sift the extra powdered sugar into a medium bowl.
    Break off pieces of dough that measure approximately 1 level tablespoon. Using your fingers, form small logs of dough, approximately 3 inches long. Put a little pressure on the end of each log so that it is pointed.
    Arrange the logs (forming them into "smiles") about 1 inch apart on the baking sheets. Bake for 15 minutes, or until light golden brown. Watch to make sure they do not overcook. Allow the cookies to cool on the baking sheets for 5 minutes.
    When the cookies are lightly browned, remove them from the baking sheets and, while they are still warm, roll them in the extra powdered sugar until they are thickly coated and silky. You might like to roll them in the powdered sugar a second time after they cool.
    Reprinted With Permission From Fonda San Miguel: Forty Years of Food and Art (copyright 2016 © by Tom Gilliland) published by the University of Texas Press.

    The base number of servings for this recipe is 36
    OK

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