Name: Mexican Wedding Cookies /Polvorones/Snowball Cookies recipe by Saswati Hota at BetterButter
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 18
Ingredients: 1 cup All purpose Flour or Wheat flour; 1/2 Cup Softened Unsalted butter; 1/4 cup Powdered Sugar; 1/2 Cup Pecan nuts or Walnuts, finely chopped; 1 tsp Vanilla extract; 1 tsp Cinnamon powder; 1 tsp Anise powder; 1 cup Powdered Sugar for coating

ABOUT Mexican Wedding Cookies /Polvorones/Snowball Cookies RECIPE

Dead simple to make and it looks like 'Melting Moments' but the only difference is they have nuts, due to that they are sandy in texture. They are coated twice with powdered sugar which is the secret to them being wonderfully 'melt in the mouth' types .

Ingredients Serving: 18

1 cup All purpose Flour or Wheat flour
1/2 Cup Softened Unsalted butter
1/4 cup Powdered Sugar
1/2 Cup Pecan nuts or Walnuts, finely chopped
1 tsp Vanilla extract
1 tsp Cinnamon powder
1 tsp Anise powder
1 cup Powdered Sugar for coating

Instructions

Preheat the oven to 180 degrees celsius. Also grease and line the cookie sheet with parchment paper.
Cream the butter and sugar till it's fluffy. Add the vanilla extract, cinnamon and anise powders to mix.
Next add the flour slowly and mix it with a spatula, it will be crumbly. Finally add the finely chopped nuts and form a dough with your hands.
Make 1 and 1/2 inch balls with your hands and place them 1 inch apart on the cookie sheet.
Bake them for 20- 25 minutes or till the bottoms turn golden brown.Take out the powdered sugar in a shallow dish while the cookies are baking.
Cool for 5 minutes and start rolling the cookies in the powdered sugar while they are still warm. Dust off the excess and keep it to cool on a wire rack.
When the cookies are cool, roll them again in the powdered sugar to give them a nice and even coating.
Store them in air tight containers.

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