Polvo means “powder” in Spanish, which is exactly what these crumbly, buttery cookies turn into in your mouth. My mom made polvorones for us every Christmas. These melt-in-your-mouth Mexican wedding cookies are very easy to prepare and are the perfect accompaniment to a cup of after-dinner coffee—or for dipping in hot chocolate, as I did when I was a child.

　　

Ingredients

makes about 4 dozen

　　1 cup (2 sticks) unsalted butter, at room temperature

　　1/2 cup granulated sugar

　　2 cups all-purpose flour

　　1/2 cup ground walnuts

　　1 cup chopped walnuts

　　1/2 cup powdered sugar, plus more for serving (optional)

　　

Step 1

Using an electric mixer, beat the butter in a large bowl until light and fluffy. Add the granulated sugar and beat until well blended. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap them separately in plastic wrap, and refrigerate until cold, about 30 minutes.

　　

Step 2

Preheat the oven to 325°F. Put the 1/2 cup powdered sugar in a shallow bowl and set it aside.

　　

Step 3

Working with half of the chilled dough at a time and keeping the rest in the fridge, roll 2-teaspoon-size chunks of the dough between your palms to form balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.

　　

Step 4

Bake the cookies until they are golden brown on the bottom and just pale golden on top, about 18 minutes. Let the cookies cool on the baking sheet for 5 minutes. Then toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. (The cookies can be prepared 2 days ahead. Store them in an airtight container at room temperature.)

　　

Step 5

Sift additional powdered sugar over the cookies, if desired, before serving.

　　Fresh Mexico