Description
Traditional Mexican Wedding Cookies, also known as Polvorones, are buttery, melt-in-your-mouth shortbread cookies loaded with crunchy pecans and generously dusted with powdered sugar. These sweet, festive treats are perfect for holiday gatherings or anytime you crave a delicate cookie with a nutty twist.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened (227g)
- ½ cup powdered sugar (60g)
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 1¾ cups all-purpose flour (210g)
- 1 cup finely chopped pecans
For Dusting
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, ½ cup powdered sugar, and salt on medium speed until the mixture is pale, fluffy, and well combined, about 2 to 3 minutes. This step creates a light and airy dough.
- Add Vanilla: Beat in the vanilla extract until just combined to add a warm, aromatic flavor to the dough.
- Incorporate Flour and Pecans: With the mixer on low speed, gradually add the all-purpose flour, mixing until fully incorporated. Then, beat in the finely chopped pecans until evenly distributed throughout the dough.
- Form Cookies: Scoop the dough by tablespoonfuls and roll each portion into balls between your palms. Place the balls about 1 inch apart on the prepared baking sheets to allow room for slight spreading during baking.
- Bake: Bake the cookies for 12 to 15 minutes or until their tops are set and the bottoms turn a golden brown, indicating they are cooked through but still tender inside.
- Cool and Dust: Let the cookies cool on the baking sheets for 5 minutes. Meanwhile, place the remaining 1 cup of powdered sugar in a medium bowl. While the cookies are still warm, gently roll each cookie in the powdered sugar, shaking off any excess.
- Final Cooling and Dusting: Transfer the sugared cookies to a wire rack and allow them to cool completely for about 30 minutes. Once cooled, roll the cookies in powdered sugar again to create a thick, snowy coating.
- Store: Store the cookies in an airtight container for up to 2 weeks to maintain freshness and flavor.
Notes
- These cookies have a crumbly, buttery texture that melts in your mouth, complemented by the crunchy pecans.
- Rolling the cookies twice in powdered sugar ensures a generous, attractive coating, characteristic of traditional Mexican Wedding Cookies.
- Use parchment paper on baking sheets to prevent sticking and make cleanup easier.
- Letting the cookies cool on the baking sheet before transferring helps them set and reduces breakage.
- These cookies keep well, making them ideal for holiday cookie trays or gifting.
Nutrition
- Serving Size: 1 cookie
- Calories: 162 kcal
- Sugar: 8 g
- Sodium: 26 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
