Also known as polvorones, these powdery melt-in-your mouth cookies are a great way to end a spicy Mexican meal.
1 cup unsalted butter
3/4 cup confectioner's sugar
1 table spoon vanilla extract
2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 cups walnuts
Preheat oven to 350°F. Prepare two baking sheets.
Cream the butter until light and fluffy. Add sugar and beat until smooth. Stir in vanilla.
Combine flour, salt, cinnamon, and nuts. Add to the creamed mixture and mix until well blended. Chill dough for about 30 minutes.
Form dough into balls about 1-inch in diameter and place on the prepared baking sheet.
Bake until lightly browned, about 10 minutes. Cool for a few minutes.
Put confectioners' sugar in a bowl. Drop in the baked cookies and roll to completely coat.
TIP: To make a chocolate chip version, reduce pecans to 1 1/2 cups and add 1/2 cup grated or finely chopped semisweet chocolate.
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