Heather Boyer

Mexican culture is a fascinating blend of Native American traditions and Spanish colonial influences.  Mexican cuisine is very diverse.  Based on foods such as corn, tomatoes, chilies, and beans, this cuisine has developed over centuries and was shaped by unique geography, climate, and native Indian culture.  Mexican cuisine was also enhanced, but not overshadowed, by the Spanish introduction of their cooking techniques and domestic animals.       

Originally, Polvorones came to Mexico from Spain, specifically from the town of Esteppa in the province of Seville.  The bakers of Seville produce some of the best pastries in all of Spain.  Their fame goes as far back as the Renaissance times.  Many of their cooking techniques and ingredients actually come from the Arabs who once occupied Spain.  Polvorones were traditionally made at special times when the farmers would bring their pigs to the market for slaughter.  (The cookies were made with pig lard, but now most people use butter).  These cookies are now often served at weddings and are also baked at Christmas and Easter time.  Polvorones –from the Spanish word polvo, or dust-, are so named because they are extremely delicate and crumble easily.  That is why they are often sold individually wrapped in tissue paper in pastry shops.  There are numerous ways to make Polvorones.  Some methods include using almonds, walnuts, pecans, or honey.  Other methods choose to omit these from the recipe.   

1 cup butter, softened
½ cup powdered sugar
2 tablespoons milk
1 teaspoon vanilla
1 teaspoon ground cinnamon, divided
1½ to 1¾ cups all-purpose flour
1 teaspoon baking powder
1 cup granulated sugar
1 square (1 ounce) semisweet chocolate, finely grated

1. Preheat oven to 325 degrees.  Grease cookie sheets; set aside.

2.  Beat butter, powdered sugar, milk, vanilla, and ½ teaspoon cinnamon in large bowl with electric mixer at medium speed until light and fluffy, scraping down side of bowl once.  Gradually add 1½ cups flour and baking powder.  Beat at low speed until well blended, scraping down side of bowl once.  Stir in additional flour with spoon if dough is too soft to shape.

3.  Roll tablespoons of dough into 1¼-inch balls.  Place balls 3 inches apart on prepared cookie sheets.  Flatten each ball using the bottom of a glass dipped in granulated sugar (the cookies should be about 2-inch round).

4.  Bake 20 to 25 minutes or until edges are golden brown.  Let stand on cookie sheets 3 to 4 minutes.

5.  Meanwhile, combine granulated sugar, grated chocolate and remaining ½ teaspoon cinnamon in small bowl; stir to combine.  Transfer cookies, one at a time, with spatula to sugar mixture; coat on both sides.  Remove with spatula to wire racks; cool completely.

6.  Store tightly at room temperature or freeze up to 3 months.  (Makes about 2 dozen)