Food knows no boundaries or country borders. And there are some dishes where this is more true than others.
For example New Zealand and Australia have had an ongoing argument for decades over who first invented the pavlova. Or the pastry more commonly and widely known as French palmiers is called schweine ohren in Germany – I grew up thinking they were German.
What about Mexican Wedding Cookies? I’d never heard of Mexican wedding cookies and then I did a little research. That name in fact stems from America and you can buy them readily at the supermarket. However, Mexican’s don’t eat these cookies at weddings, no, in fact they aren’t even considered a specialty.
To Mexican’s the American named Mexican Wedding Cookies are known as Polvorones and come in a variety of flavors and are eaten on a daily basis.
I can see why, they are extremely addictive and my father who visited while these were on the bench managed to eat 6 in quick succession. I myself consumed 3 before making myself walk away.
Note: When cooking these ensure you only bake until lightly tan on top as these are very buttery and spread the longer they are in the oven.
Mexican Wedding Cakes
Adapted from A Second Helping, More from Ladies A Plate book
225g butter, softened
1/2 cup confectioner’s/icing sugar
1/2 teaspoon vanilla extract
1 2/3 cups flour
1/2 teaspoon salt
1/2 cup walnuts, finely chopped
1 1/2 – 2 cups confectioner’s/icing sugar
Line a baking tray with greaseproof paper and preheat the oven to 200°C/400F.
Cream the butter, sugar and vanilla extract in a bowl until light and fluffy, approximately 1 minute with an electric beater.
Sift in the flour, and add the salt and walnuts. Mix until well combined and refrigerate for 5 minutes.
If the mixture isn’t sticking, roll into balls (otherwise refrigerate for another 5 minutes) about the size of 1/2 inch. Repeat with the remaining dough.
Place in the oven and bake for approximately 10 minutes or slightly brown on the base edges. Remove and place on a cooling tray.
Sift the confectioner’s sugar into a shallow dish and roll in the confectioner’s sugar while still warm.
Return to the cooling rack and repeat the confectioner’s sugar process twice more while allowing to cool to room temperature.
Serve and enjoy.