Pistachio (Polvóron) Mexican Wedding Cookies
Makes about 40 cookies
Polvórons are Spanish shortbread cookies that are popular holiday cookies in Spanish influenced countries around the world. This is a version using pistachio instant pudding and cake flour. The result is cookies that are tender and delicious.
Ingredients
1 cup (2 sticks) butter at room temperature
½ cup confectioner’s sugar
1 teaspoon vanilla extract
1 teaspoon almond extract (or just use vanilla extract)
2 cups cake flour
1 (3.4 ounce) package of pistachio instant pudding mix
½ teaspoon salt
¾ cups confectioner’s sugar for coating the cookies
Directions:
Cream the butter and then add the sugar and mix until they look fluffy. Add the extracts and beat well.
In a separate bowl combine the cake flour, pudding mix and salt and mix. Slowly add it to the butter mixture and mix well.
Shape the dough into a ball and wrap it with plastic wrap. Refrigerate for at least an hour. This makes the dough easy to handle.
Preheat oven to 350°. Line baking sheets with parchment paper so the cookies won’t stick.
Remove the dough from the fridge and allow a few minutes to warm up to handle the dough. Shape the cookies into 1 ½ teaspoon size balls or use a small cookie scoop to make them a uniform size. Place them about 1 inch apart on the cookie sheet
Bake for about 10-12 minutes. After a few minutes remove them from the baking sheet and while the cookies are still warm place them in a bowl filled with the powdered sugar and coat the cookies. Then place on a rack to cool.
These cookies also freeze well. Store the cookies in an airtight container.
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