First, I want to apologize because I won’t be able to make all the Mexican Christmas recipes I wanted to before Christmas. Money has been a little tight on my side and as much as I’d like to prepare big dinners this season, I just won’t be able to. I will post some recipes I’ve tried in the past few weeks and, as soon as things get better and I can afford a new camera, I will be back to creating some new things in my kitchen.
I was able, however, to make these delicious polvorones (a.k.a. Mexican wedding cookies), a recipe my mom taught me and I changed a little this time to give it an orange flavor.
- •½ cup butter, room temperature
- •½ cup lard
- •½ cup powder sugar
- •½ cup roasted pecans, chopped
- •2 cups flour
- •1 large orange
- •1 tsp vanilla
- •¼ tsp salt
- With a grater peel the orange to obtain about 1 TBSP of orange zest.
- Cream butter, lard and powder sugar until fluffy.
- Add vanilla, salt, orange zest and the juice of the same orange to the mix.
- Add flour a little at a time and chopped pecans.
- Continue mixing until the dough gets stiff. Be careful if you are using a hand mixer since the dough can get really stiff and it might be difficult to keep the mixer steady.
- Cover the dough and refrigerate for 2 hours.
- Preheat oven to 350°F (175° C)
- Grease cookie sheets.
- Shape dough into 1-inch balls and place them on baking sheet.
- Bake for 15 minutes, or until the edges are lightly brown.
- Let them cool for about 5 minutes and roll them in powder sugar. The best way to do this and avoid a big mess is to put 1 cup of powder sugar and the cookies in a large Tupperware container, close it tight and flip it a couple of times.
- Let cookies cool on wire racks.
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