Crumbly Mexican pistachio cookies: Polvorones de pistache

This is a tasty take on the classic polvorones, or Mexican wedding cookies. Try adding one half cup of dried cherries or cranberries to the crumbly pistachio cooky dough. Ingredients 1 ¼ cups roasted, unsalted pistachios, very finely chopped 2 cups flour ½ teaspoon salt 1 cup butter ½ cup granulated sugar ¼ teaspoon vanilla […]

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Crumbly Mexican peanut cookies: Polvorones de cacahuate

The thick, crumbly cookies called polvorones are a basic item in even the smallest Mexican bakery. This recipe, a variation using peanuts, is from one of the earliest bilingual cookbooks, with the charmingly old-fashioned title Mexican Cookbook Devoted to American Homes. Ingredients 2 cups flour 1 1/3 cups powdered sugar 1 cup ground peanuts 1 cup shortening, grated […]

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Mexican orange sugar cookies: Polvorones de naranja

The sugar cookies called polvorones are sometimes known as “Mexican wedding cookies” in English, although I’ve never seen them served at a wedding here in Central Mexico. They are a common bakery item throughout the year, but the version made with fresh orange juice and zest is associated with the Christmas season, possibly because oranges are an abundant winter […]

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Mexican Christmas Cookies: Galletas de Navidad

Both blackberry and apricot jam are produced in great quantity in late summer and enjoyed during the cooler months, especially in the Sierra Madre Oriental region, where fruit orchards abound. Either one may be used in these cookies. This recipe has appeared in several places, probably because it is the quintessential Mexican Christmas cookie recipe. […]

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