These cookies are often called mantecado or mantecaos in other region of the Iberian Peninsula. Polvorones are primarily made with lard and occasionally with butter or peanut oil. The Puerto Rican version of polvorones called mantecadito or polvorones puertorirqueños includes sprinkles or guava paste, and is a traditional Christmas cookie. Actually, these cookies were originally holidays delicacies in Spain and were mostly produced between September and January, but are now available year-round. However, the strange thing is that in Mexico, these shortbread cookies are not served at weddings but for Christmas. Check out the December 2009 newsletter for more information on what type of scoop I recommend.Those traditional biscuits can obviously be found in Spain, but also in the Philippines and South Texas where they are strangely called “Mexican Wedding Cookies”. Once the cookies have cooled completely, roll them in the powdered sugar.ĬOOK'S NOTE: I used a small scoop, sometimes called a cookie scoop, to portion out the cookies. Place the cookie on an ungreased cookie sheet and bake for 18 to 20 minutes or until lightly brown. Using 1 tablespoon of the dough per cookie, roll into small balls. Add the vanilla and the flour mixture and mix until well blended. In a mixer, cream together the butter and 1 cup sugar. Scoop them into a large bowl and add the flour, salt and cinnamon. Remove from the oven and reduce the oven temperature to 325 degrees.Īfter the pecans have cooled to room temperature, place them in a food processor and pulse until the pecans are finely ground.
Place the pecans in the oven for 8 to 10 minutes or until lightly toasted.
Spread the pecan halves in a single layer on a cookie sheet.
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