Polvorones de Nuez (Mexican Pecan Cookies) as featured in KANSAS! Magazine

A feature in the latest KANSAS! Magazine (volume. 77, issue 5, 2021) is Dia de los Muertos (Day of the Dead). The Taste section outlines the history of the celebration, chronicles food related community events held around the state, and includes two cookie recipe steeped in family history. The story includes a photo shoot of Vangie Henry in her kitchen making her aunt’s Mexican cookie recipe recipes. These shortbread style cookies are flavored with cinnamon, vanilla and anise . . . the crushed anise adds just a hint of flavor, a pleasant background for the other flavors.   Photos that follow were taken at the official photo shoot and feature the cookies Vangie made:

 

Photographer David Mayes just happened to be a friend of the Henry’s son and a former student at Abilene High School. Here's my attempt to photograph David as he photographs Vangie! 

Polvorones de Nuez (Mexican Pecan Cookies)

This recipe is courtesy of Evangelina (Vangie) Henry of rural Solomon, Kansas. Her tia (aunt), Esperanza Zardenetta, made them the traditional way with lard, and never added nuts. 

Yield: 30 smaller sized balls

 

INGREDIENTS

1 cup (2 stick) unsalted butter, or use shortening or pork lard

1/4 cup powdered sugar

Heaping 1/4 teaspoon anise seeds crushed

Heaping 1/4 teaspoon ground cinnamon 

1/4 teaspoon salt

1 teaspoon vanilla extract

2 cups all purpose flour

1 1/2 cups finely crushed pecans, optional

Topping: 3/4 cup fine sugar (purchased or made by adding granulated sugar to a blender and pulsing just a couple of times) mixed with 1 1/2 teaspoon ground cinnamon, or use powdered sugar

 

INSTRUCTIONS (photos are of the cookies I made using Vangie's recipe)

1. Preheat oven to 375°. Line cookie sheet with parchment paper.
2. In a mixing bowl, cream the butter; then add powdered sugar, anise, cinnamon, salt and vanilla. Mix until smooth and creamy. 
3. Gradually mix in the flour until dough forms. Add pecans now if using. If dough is sticky, mix in a little more flour, about 2 tablespoons at a time.
   
4. Roll 30 small or 15 medium dough balls and place on prepared cookie sheet. They won’t spread so may be place close together, but not touching. If dough is too sticky to roll, mix in a little more flour, 2 tablespoons at a time. 
   
   
   

   
5. Bake in preheated oven for 13 to 14 minutes, turning pan halfway through the baking time to help cookies bake more evenly.

   
6. For cinnamon and sugar, gently dredge the delicate cookies in a mix of cinnamon-sugar while they are still slightly warm out of the oven. Or, sift powdered sugar over cookies once they have cooled.  
   
7. Let cool completely before storing in an airtight container. 

   
   
   
   
   
   

   

   Cover of vol 77, issue 5, 2021 KANSAS! Magazine

Recipe without photos . . . Polvorones de Nuez (Mexican Pecan Cookies)

This recipe is courtesy of Evangelina (Vangie) Henry of rural Solomon, Kansas. Her tia (aunt), Esperanza Zardenetta, made them the traditional way with lard, and never added nuts. 

Yield: 30 smaller sized balls

 

INGREDIENTS

1 cup (2 stick) unsalted butter, or use shortening or pork lard

1/4 cup powdered sugar

Heaping 1/4 teaspoon anise seeds crushed

Heaping 1/4 teaspoon ground cinnamon 

1/4 teaspoon salt

1 teaspoon vanilla extract

2 cups all purpose flour

1 1/2 cups finely crushed pecans, optional

Topping: 3/4 cup fine sugar (purchased or made by adding granulated sugar to a blender and pulsing just a couple of times) mixed with 1 1/2 teaspoon ground cinnamon, or use powdered sugar

 

INSTRUCTIONS

1. Preheat oven to 375°. Line cookie sheet with parchment paper.
2. In a mixing bowl, cream the butter; then add powdered sugar, anise, cinnamon, salt and vanilla. Mix until smooth and creamy. 
3. Gradually mix in the flour until dough forms. Add pecans now if using. If dough is sticky, mix in a little more flour, about 2 tablespoons at a time.
4. Roll 30 small or 15 medium dough balls and place on prepared cookie sheet. They won’t spread so may be place close together, but not touching. If dough is too sticky to roll, mix in a little more flour, 2 tablespoons at a time. 
5. Bake in preheated oven for 13 to 14 minutes, turning pan halfway through the baking time to help cookies bake more evenly.

6. For cinnamon and sugar, gently dredge the delicate cookies in a mix of cinnamon-sugar while they are still slightly warm out of the oven. Or, sift powdered sugar over cookies once they have cooled. 
7. Let cool completely before storing in an airtight container.