Mexican Wedding Cookies, or polvorones, reimagined. The cookies themselves can be traced to Medieval Arab cuisine which was rich in sugar and nuts. The culinary tradition was adopted by the Moors and introduced to Spain, diffused and assimilated throughout Europe, then introduced to the New World. The same cookie is known by different names from Russia to Italy to Mexico and beyond.

Shape them into skulls, roll them in powdered sugar and you've got your new Halloween or Dia de Los Muertos treat!

2 sticks unsalted butter, room temperature
½ cup powdered sugar
1 tablespoon vanilla
½ teaspoon salt
1 cup very finely chopped pecans, walnuts or almonds
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 skulls - or small rounds if you’re making a traditional cookie - 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