Mexican Wedding Cookies with a Twist

These delightful Mexican Wedding Cookies, also known as Polvorones, are a perfect blend of traditional flavor and a creative twist. Made with finely ground pecans and infused with a hint of cinnamon and orange zest, these cookies offer a melt-in-your-mouth texture that is both buttery and sweet. The addition of a light dusting of powdered sugar gives them an elegant finish, making them perfect for celebrations or as an everyday treat.

Ingredients:

• 1 cup unsalted butter, softened
• 1/2 cup powdered sugar, plus extra for dusting
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 cups all-purpose flour
• 1 cup finely ground pecans
• 1/2 teaspoon ground cinnamon
• Zest of 1 orange
• 1/4 teaspoon salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy.
3. Add the vanilla extract and almond extract, mixing well to combine.
4. In a separate bowl, whisk together the flour, ground pecans, ground cinnamon, orange zest, and salt.
5. Gradually add the dry ingredients to the butter mixture, mixing until just combined.
6. Roll the dough into small balls (about 1 inch in diameter) and place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 15-18 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
8. Once cooled, dust the cookies with additional powdered sugar before serving.