Next in my RSVP Series(Nuts) is Pecans. Glossy, reddish-brown, oval shaped shell encloses the pecan kernel, which looks like an elongated walnut, but has a sweeter and milder flavor. It is a native of America and are better enjoyed as an “once-in-a-while” treat since they are high in fat content. Eaten sparingly the health benefit that they have to offer is immense too.

Here is one recipe where I love the inclusion of Pecans which makes it a slurpilicious (now I have started inventing words!)treat.

Polvorones is Spanish for “dust” since the these cookies are dusted generously with a mixture of powdered sugar and cinnamon( which is Canela in Spanish), to match the bride’s dress in a Mexican Wedding. They are mounded in the shape of a pyramid at the reception to make a beautiful center piece.

“All the little balls are carefully stacked into a tower as high as someone can reach.With all the dressed-up people hugging and rushing over to see relatives, the table is always jostled and the tower of cookies inevitably falls over, the balls rolling across the tablecloth.It doesnt matter.Each guest has a few polvorones with glass of liqueur or a glass of Mexican Chocolate and the celebration continues for hours” — Miguel Ravago’s in the Great American Bake Sale Book

I love his recipe and they make great snackers.I have reduced the recipe’s qty to make about 20 pieces.

Method

1.IN a bowl, beat the butter till creamy

2.Add 1/2 cup of sugar and vanilla and mix till all get combined and creamy.

3.Add the ground pecans and the flour little by little and mix till combined. Cover with plastic wrap and refrigerate till firm ( approx 1-2 hrs)

4.Preheat Oven to 345F.Form the dough into small rounds abt 3/4 inch balls. PLace the balls 1 inch apart on an ungreased baking sheet.Place the sheet in the oven and bake for 15 min till the edges turn brown. Then combine remaining sugar and cinnamon in a bowl. Dust them on the cookie while warm and then cool them in a wire rack.

You can dip the cookies in the mixture too and then cool to a room temperature. Enjoy them with the Mexican Chocolate Drink.

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This entry was posted on Tuesday, April 1st, 2008 at 2:28 pm and is filed under Mexican. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.