Polvorones Tri-Color Mexican Cookies, also known as Mexican Wedding Cookies, are delicate, crumbly, and melt-in-your-mouth treats. The combination of buttery dough and ground pecans creates a rich flavor, while the tri-color feature adds a festive touch to these delightful cookies.
Ingredients: 1 cup unsalted butter, softened. 1/2 cup powdered sugar. 2 cups all-purpose flour. 1/2 cup ground pecans. 1/2 teaspoon vanilla extract. 1/4 teaspoon almond extract. 1/4 teaspoon salt. 1 tablespoon red food coloring. 1 tablespoon green food coloring.
Instructions: In a large bowl, cream together the butter and powdered sugar until light and fluffy. Add the vanilla extract and almond extract, and mix until well combined. Gradually add the flour and salt to the mixture, mixing until a dough forms. Divide the dough into three equal parts. In one part of the dough, mix in the red food coloring until the color is uniform. In another part of the dough, mix in the green food coloring until the color is uniform. Leave the remaining part of the dough uncolored. Cover the three portions of dough separately and chill in the refrigerator for about 30 minutes. Preheat the oven to 350F 175C. Take a small amount of each colored dough and roll them into small balls. Place the balls on a baking sheet, spacing them apart. Gently press down on each ball with a fork to create a crisscross pattern. Bake the cookies in the preheated oven for about 12-15 minutes, or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Once the cookies are completely cool, you can store them in an airtight container.
Prep Time: 20 minutes
Cook Time: 15 minutes
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