Pan De Polvo

Name: Pan De Polvo
Cook time: 15 min
Total time: 15 min
Yield: 12 serving(s)
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

Submitted by Chef Rangel

"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."

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Ready In:: 15mins
Ingredients:: 7
Serves:: 12

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

directions

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.