Polvorones de Chocolate! Wedding Cookies!
Give your Mexican wedding cookies a chocolate twist! Serve both!
Servings 30 cookies
Ingredients
- 2 sticks unsalted butter at room temperature (1 cup)
- 4-5 tablespoons powdered sugar plus more for dusting
- 1 tablespoon cocoa powder plus more for dusting
- pinch of salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups pecans finely chopped
- 1¼ cups semi-sweet chocolate chips
- 1 tablespoon shortening
- Candy paper cups
Instructions
- Preheat oven to 375ºF.
- In a large bowl, with a hand mixer, cream the butter until light. Add the powdered sugar and cocoa powder, mix for a minute or two, add in the vanilla. Gradually add in the flour until dough forms. Fold in the pecans.
- On one large, lined cookie sheet, roll 30 bite-size balls and place about 1 inch apart on cookie sheets. Place oven rack to the second highest position in the oven. Bake (one pan at a time) for 15-20 minutes, turning the pan halfway through baking time so they bake evenly. Remove cookies from oven and cool completely. Prepare one more pan lined with wax paper or parchment paper, set aside.
- Once cookies have cooled, in a medium glass bowl, add the chocolate chips and 1 tablespoon of shortening. Cook on high (in small) microwave for 1 minute on high. Stir well to combine, then cook for 15 to 20 seconds more until chocolate is nice and smooth. Quickly, but carefully take one cookie at a time and dip the bottoms of the cookies in chocolate. Transfer to the lined pan to dry.
- Sift 4 tbsps of powdered sugar with 1 tbsp of cocoa powder and dust to tops of cookies.
Notes
To Prepare Traditional Wedding Cookies:
You will need the ingredients listed from 1-7, minus the cocoa powder. Follow instructions for mixing and baking. Let cookies cool before dredging through powdered sugar. Store in airtight container for 7-10 days.