In honor of my sweet-tooth I would like to give you a little bonus treat for the month of March. Most of my favorite pastries are those found in a Mexican Bakery. They are flaky, smooth, rich with native spices and almost always made with lard! Polvorones get their name from the way they look; they are small balls of dough dusted ever-so-delicately with powdered sugar. Correct me if I am wrong (all of you Spanish experts) but the word "polvo" means dust or powder, hence the polvorones.
So there was your superficial Spanish education wrapped into a baking lesson. Making polvorones is easy and will be fun for even the youngest kiddos to help. Salud!

Makes 50

• 1 cup margarine or butter (NOT shortening)
• 1/3 cup sugar
• 1 tsp vanilla
• 1/2 tsp almond extract
• 2 cups all-purpose flour
• 1 cup finely chopped nuts (I recommend walnuts)
• dash of salt
• powdered sugar

Pre Heat oven 350

In a large mixing bowl beat margarine with electric mixer on medium speed until softened. Add sugar; beat until fluffy. Add vanilla and almond extract and beat well. Stir in flour, nuts, and salt. Cover and chill for 1 hour. Shape into 1 inch balls and bake on an ungreased baking sheet for 15 minutes or until lightly browned. Cool for 5 minutes, remove cookies and roll in powdered sugar. Cool thoroughly and roll again in powdered sugar (optional).