Polvorones also known as Mexican Wedding cookies are sweet, crumbly and delicious. Typically made with ground nuts, flour and butter or lard these cookies contain no eggs. Dusted with sugar, served alongside coffee or eaten at a Fiesta polvorones are amazing.

Makes 2 dozen

• 1 cup finely grated Mexican chocolate (I used abuelita’s), plus 1 tablespoon for dusting cookies
• 1 cup unsalted butter, room temperature
• 1/3 cup confectioners’ sugar, plus 3 tablespoons for dusting cookies and pecans
• 1 teaspoon vanilla
• 1 3/4 cup all purpose flour
• 1 pinch salt
• 1 cup pecans

1. Preheat oven to 325.
2. Place pecans on a baking sheet and toast for 5 minutes. Cool.
3. Add pecans and 1 tablespoon confectioner’s sugar to food processor. Process until finely ground.
4. Combine flour, ground pecans, chocolate and salt. Mix and set aside.
5. In a stand mixer cream butter and confectioner sugar until light and fluffy. Add vanilla and mix to incorporate.
6. Slowly add dry ingredients and mix just until incorporated. Do not over mix. Turn dough on to plastic wrap.
7. Chill for 1 to 2 hours. Shape dough into 1 inch balls. The dough can be a little crumbly, but will come together from warmth of hands.
8. Bake 12-18 minutes at 325, or until cookies are firm to the touch. Cool on baking sheets.
9. Combine the extra chocolate and confectioners’ sugar. Dust cookies.