Polvorones: Mexican Wedding Cookies

Instructions

1. Step 1

   Gather the ingredients.

2. Step 2

   Position two racks in the upper and lower third of the oven and preheat to 325 F/163 C. Place the butter, 3/4 cup of the confectioners' sugar, and vanilla in a large mixing bowl. Cream the ingredients by stirring vigorously (or beat with an electric mixer or a stand mixer fitted with the paddle attachment) at medium-high speed until the mixture is well combined, fluffy, and light yellow.

3. Step 3

   In a separate medium bowl, combine flour and 1/4 teaspoon of the salt.

4. Step 4

   Add the flour to the butter about 1/2 cup at a time, beating well to incorporate, scraping down the bowl occasionally after each addition before adding the next until the mixture is well combined.

5. Step 5

   Carefully fold in the nuts with a silicone spatula.

6. Step 6

   Take a small amount of dough, and roll it into a 1 1/4-inch ball (about 1/2-ounce each). Place it on a cookie sheet, preferably lined with parchment or a silicone baking mat, about 2 inches apart.

7. Step 7

   Bake, rotating the cookie sheets and transposing them on the racks halfway through baking time, until the cookies begin to turn light golden around the edges, about 11 to 12 minutes. Repeat with the remaining dough.

8. Step 8

   Stir together the remaining 3/4 cup of confectioners' sugar and the remaining 1/4 teaspoon salt.

9. Step 9

   While the cookies are still warm, roll them one by one in this mixture.

10. Step 10

    Place on rack to cool. If desired, roll cookies in sugar again once they have cooled completely.