I have had a serious mental block with the Letter ‘M’.
My first thought was to go to Monaco since Victor’s mother’s family name is Monaco. Unfortunately, the food of Monaco is pretty much French or northern Italian. The one “national dish” I found everywhere was “Barbajuan” – a deep fried stuffed ravioli-type street food. I’d have one in Monaco in an instant – make one?!? Meh.
I then started going through the “M’s”. Nothing was jumping out saying “Make Me” “Cook Me”. Mexico just seemed too basic – so I floundered…
A few days ago, we got an invitation to our nephew and nieces for dinner, tonight. My brother is in town, so it’s a bit of a low-key gathering. Christine said she was going to make Tacos. As is my wont, I said I’d bring a dessert.
The adults will eat anything – and the 4 1/2 year old twins are pretty good, as well – but I wanted something hand-held-finger-foodish. Usually mini-cupcakes or cookies.
Cookies won – Polvorones – Mexican Wedding Cookies!
Not the most difficult recipe in the world, but it was something to get me out of my rut. To work I went. Since we’re dealing with some hot weather, I wanted to get them done early. In and out of the oven and rolling them in the powdered sugar.
And then there was an ooops.
Don’t you just hate it when you bang a stainless steel bowl full of powdered sugar and it goes flying across the kitchen floor?!? Fortunately, we’ve both reached that point in our lives where stupid shit like this gets laughed at – and we did laugh! Broke out the vacuum, cleaned it up, washed the floor and rinsed to make sure we weren’t making icing, and on we went…
I’ve had this recipe forever and, while I have made it with pistachios, walnuts, and almonds, pecans are the more traditional nut. So… I’m kinda authentic, today!
I made this in a food processor – it’s easy!
Polvorones
Mexican Wedding Cookies
- 1 1/2 cups finely chopped pecans
- 3/4 cup powdered sugar
- 2 cubes butter, softened
- 2 tsp vanilla
- 2 cups flour
- healthy pinch salt
Place pecans and powdered sugar in food processor and process until pecans and powdered sugar and finely mixed together. Add butter, salt, and vanilla and blend well.
Add flour and process until mixed together.
Remove from processor and refrigerate about and hour to firm up.
Scoop into 1″ balls and place on lined cookie sheets. Refrigerate, again, about 3o minutes.
Meanwhile, preheat oven to 350°F.
Place in oven and bake about 14 minutes, rotating pans at the 7 minute point.
When cool, roll in additional powdered sugar.
They really are a tasty treat – and easy to make when you’re not tossing powdered sugar across the room!
The spell is broken! On to “N”…..