Peanuts and Tarts

You may have encountered the plain version of polvorones as “Mexican wedding cookies.” This delicious variation is adapted from a recipe developed at a Xalapa vocational school and published in that superb book La Cocina Veracruzana, by Ana Laura Delgado and María Stoopen. For ordinary cooking purposes, Mexicans never use the flavorless commercial hydrogenated lard sold in 1-pound packages. But they do resort t