Sometimes called polvarones, these rich and buttery cookies are similar to shortbread. In Mexico they are made with lard, but I prefer unsalted butter.
1/2 pound (2 sticks) unsalted butter, softened
13/4 cups confectioners’ sugar, divided
1 cup cake flour
1 cup self-rising flour
1 cup blanched almonds, very finely chopped
1/2 teaspoon pure vanilla extract
1. Preheat the oven to 350°F. Grease 2 baking sheets with butter.
2. Place butter in a mixing bowl with 11/4 cups sugar, and beat well at medium speed with an electric mixer until light and fluffy. Add cake flour, self-rising flour, almonds, and vanilla to the bowl, and mix briefly until just combined. The dough will be very stiff; add a few drops of hot water, if necessary, to make it pliable.
3. Form dough into 3/4-inch balls, and place them 1 inch apart on the prepared baking sheets. Bake for 15 to 18 minutes, or until firm. Remove the pans from the oven.
4. Sift remaining sugar into a low bowl, and add a few cookies at a time, rolling them around in the sugar to coat them well. Transfer cookies to a rack to cool completely.
Note: The cookies can be stored in an airtight container at room temperature up to 3 days, or they can be frozen up to 3 months.