Mexican wedding cake


A buttery, melt-in-your-mouth cookie that's usually ball-shaped and generally contains finely chopped almonds, pecans or hazelnuts. It's usually rolled in powdered sugar while still hot, then again after the cookie has cooled. Many countries have their own rendition of this rich cookie. Two versions are Russian tea cakes and Spain's polvorones.

From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.

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