PAN DE POLVO

Pan De Polvo image

These are also know as "Mexican Shortbread Cookies" or "Mexican Wedding Cookies". To make these a little more bite sized, just halve the amount of dough you make each cookie with. They will bake the same.

Provided by Chef Rangel

Categories Dessert

Time 15m

Yield 12 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter, at room temperature (2 sticks)
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 cups all-purpose flour, sifted
1/4 teaspoon salt
1 cup finely chopped pecans

Steps:

Preheat oven to 325°F.
Using an electric mixer, cream together butter, ½ cup of the confectioner's sugar, vanilla and almond extracts in a large bowl and mix for 3 minutes.
Gradually add the flour and salt. Use the mixer for the first cup of flour and then work in the remaining flour and finely chopped pecans by hand with a wooden spoon. Dough will be stiff.
Form dough into balls (l level tablespoon each) and flatten to a coin shape. Place on ungreased baking sheet, 1 inch apart. Bake at 325° F on middle oven rack until light golden brown, 15-20 minutes.
Let cookies stand for about 1 minute. Place the remaining sugar in a shallow dish. Roll the cookies in the sugar to coat completely. Makes about 3 dozen cookies.

Nutrition Facts : Calories 353.3, Fat 22.1, SaturatedFat 10.3, Cholesterol 40.7, Sodium 158.1, Carbohydrate 37.1, Fiber 1.4, Sugar 20.1, Protein 3.1

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