Walnut Butter CookiesNovember 3, 2014
These cookies, called polvorones, trace their lineage to Medieval Arab cuisine, which was rich in sugar and nuts. The tradition was imported by the Moors to Spain, diffused and assimilated throughout Europe, then introduced to the New World by way of 16th century explorers. They are more commonly known today as Mexican Wedding Cookies.
2 sticks unsalted butter, room temperature
½ cup powdered sugar
1 tablespoon vanilla
½ teaspoon salt
1 cup finely chopped walnuts (you can also use almonds or pecans)
2 ½ cups flour
powdered sugar for dusting
Preheat oven to 350º F.
Beat the butter and powdered sugar in the bowl of an electric mixer until light and fluffy, about 10 to 15 seconds. Add the vanilla, salt and nuts.
Stir in the flour by hand, being careful not to over mix.
Form into small rounds and place on a baking sheet lined with parchment paper. Bake 10 to 12 minutes or until just beginning to get a bit of color. Remove from oven.
When cool enough to touch, place in a bowl with powdered sugar and toss gently, trying to get as much sugar as possible to stick to the cookies. Let cool completely before serving.
Makes about 2 dozen cookies