Pumpkin Pecan Polvorones (Mexican Wedding Cookies)
- 1/2 cup melted coconut oil or room temperature butter
- 1/2 cup pumpkin purée
- 1/2 cup fine cane sugar
- 1 teaspoon vanilla
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 slightly heaping cup raw pecans or raw pecan pieces
- 2 cups whole wheat pastry flour
- 1/2 cup powdered sugar
- Produce
- Ginger, ground (1/2 teaspoon)
- Pumpkin puree (1/2 cup)
- Cooking & Baking
- Allspice, ground (1/4 teaspoon)
- Cane sugar, fine (1/2 cup)
- Cinnamon, ground (1 teaspoon)
- Powdered sugar (1/2 cup)
- Salt (1/4 teaspoon)
- Vanilla (1 teaspoon)
- Whole wheat pastry flour (2 cups)
- Dairy
- Coconut oil or room temperature butter (1/2 cup)
- Other
- 1 slightly heaping cup raw pecans or raw pecan pieces
Preparation
Read recipe preparation on cookieandkate.com
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Published October 10, 2012 (4 months ago).
118 people saved this recipe.
