Monday, June 10, 2013

I'm back...and I brought cookies!

I know, I know, I know.

I said I'd be here more often but then I wasn't. So sorry. What can I say or what can I do to get back on your good side?

How about some cookies? But not just any cookies. These cookies are my absolute most favorite cookies in the world to bake and eat. They're called polvorones and they are little balls of butter/sugar heaven. You may also know them as Mexican Wedding Cookies or Tea Cookies. Yep, that's what I'm talking about.

While I can't really give you actual cookies over the Internet, I'm going to give you the next best thing -- my recipe! It's easy to follow and doesn't require a lot of baking skill or even a lot of ingredients.

The reason I'm using polvorones in my apology is because I have them on the brain. Actually, I have them and pastries and doughnuts and pan dulce all on the brain thanks to my current Work In Progress. This is one of the things that has been keeping me busy and away from here. If you haven't guessed already, my new book takes place in a family Mexican bakery. I'm about three quarters of the way done and my sweet tooth has definitely been in overdrive. All in the name of research, of course.

Would you like a little taste? How about I give you one on Friday? That's right, come back in a few days and I'll give you a tiny excerpt from my new book.

AUTHOR'S NOTE/UPDATE: Sorry friends but I totally forgot that I already had something super special lined up for Friday -- the cover reveal of Emily Quinn's new book ONE WICKED NIGHT! So the excerpt will have to wait until next week because I'm sure you don't want to miss this HOT HOT cover!

Besides writing, I'm also working on getting this blog back on its feet. I plan to have more guest posts from my author friends and fun giveaways to share. So I hope you'll come visit me more.

Now on to the cookies!


1 cup butter, room temperature
Confectioners' Sugar
2 teaspoons vanilla extract
1 3/4 cups sifted flour
½ cup chopped pecans ( or chopped walnuts)
1/4 teaspoon salt

Preheat oven to 325 degrees. Cream butter; gradually beat in 1/2 cup confectioners' sugar. Add 1 teaspoon vanilla, the flour, pecans, and salt. Blend well. Separate the dough into two balls and cover with plastic wrap. Chill until cold – about 30 minutes (you can also make ahead for the next day).

Remove the dough from the refrigerator. Shape into balls, using about 1 tablespoon for each cookie. Place cookies on baking sheets, spacing them ½ inch apart and bake or 18 to 20 minutes or until cookies are a light golden brown.

Combine 1 cup confectioners' sugar and 1 teaspoon vanilla in a small bowl. Roll warm cookies in confectioners' sugar mixture and place on a rack to cool.

Have fun baking and eating them. I'd love to hear back if you do try out the recipe. Take some pictures too and I'll post them on my Facebook page and share them on Twitter! Send your photos to me at

Until next time, besos!

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