Читать книгу Baking Favorites - Williams Sonoma - Страница 19

1¾ cups (9 oz/280 g)

all-purpose flour

1 teaspoon ground cinnamon

1 cup (8 oz/250 g) unsalted butter,

at room temperature

1½ cups (6 oz/185 g)

confectioners’ sugar

1 teaspoon pure vanilla extract

¼ teaspoon kosher salt

1 cup (5 oz/155 g) coarsely ground

blanched almonds

MAKES ABOUTMAKES ABOUT

4 DOZEN COOKIES4 DOZEN COOKIES

Mexican Wedding Cookies

In Mexico, where they are known as polvorones, these melt-in-your-mouth cookies are individually

wrapped in tissue paper for serving at weddings and other celebrations. In the United States,

similar cookies are called snowballs or Russian tea cakes. To vary the seasoning, replace the

cinnamon with ground anise, or omit the spice altogether.

Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a bowl, sift together the flour and cinnamon. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high

speed until fluffy and pale yellow, about 3 minutes. Add

1

/

2

cup (2 oz/60 g) of the

confectioners’ sugar and beat until light and fluffy, about 2 minutes. Reduce the speed to

low, add the vanilla and salt, and beat until combined, about 1 minute. Stop the mixer and

scrape down the sides of the bowl. Add the flour mixture and beat on low speed until

combined, about 1 minute. Stop the mixer and stir in the almonds.

Cover the bowl and refrigerate until the dough is chilled but not hard and is no longer

sticky to the touch, about 15 minutes.

Shape the dough into 1-inch (2.5-cm) balls and place on the prepared baking sheet,

spacing the cookies about 1 inch (2.5 cm) apart.

Bake until the cookies are just golden on the bottom, 10–12 minutes. Transfer the baking

sheet to a wire rack and let the cookies cool on the sheet for 5 minutes.

Meanwhile, sift the remaining 1 cup (4 oz/125 g) confectioners’ sugar into a shallow bowl.

Roll the cookies one at a time in the confectioners’ sugar, place on the rack, and let cool

completely.

VARIATION

Honey & Rose Water Mexican Cookies

Preheat the oven and follow the directions, sifting the flour but omitting the cinnamon.

Beat together the butter and

1

/

2

cup (6 oz/185 g) honey, omitting the

1

/

2

cup (2 oz/60 g)

confectioners’ sugar. Beat in 1 teaspoon rose water along with the vanilla and salt. Bake

as directed.

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COOKIES, BARS & BROWNIES