Courtesy Jove Hubbard, pastry chef, Cindy’s, Chicago
These crumbly, shortbread-style morsels melt in your mouth. They’re studded with chopped pecans for crunch and a rich, nutty flavor. Pair them with a cocktail made with amaretto to embrace the nuttiness.
- 1 cup unsalted butter, softened
- ½ cup powdered sugar
- 2 teaspoons vanilla
- ½ teaspoon salt
- 2 cups flour
- 1 tablespoon baking powder
- 1 ½ cups chopped pecans
Beat unsalted butter, powdered sugar, vanilla extract and ½ teaspoon salt until smooth. Sift flour and baking powder together, and mix into dough. Mix in 1½ cups chopped pecans.
Heat oven to 325˚F. Roll dough into 1½-ounce balls and place on baking sheet. Bake in batches until golden. While still warm, roll polvorones in powdered sugar. Let cool, and serve at room temperature. Makes about 36 cookies.
In rocks glass, stir together 2 ounces Scotch and ½ ounce amaretto with ice.