Polvorones (Mexican Wedding Cookies)

5 (3 ratings)

Delight in crumbly Mexican Polvorones: a mix of flour, sugar, butter, and pecans, baked to golden perfection.

Prep Time15

Cook Time17

Total Time32

Course: Dessert

Cuisine: Mexican

Servings: cookies

Preheat the oven to 350°F. Have ready a large sheet pan.
In a medium bowl, whisk together the flour, salt, and pecans.In a large bowl, using an electric mixer, beat together the butter, granulated sugar, and vanilla on medium speed until smooth and creamy. On low speed, gradually add the flour-nut mixture and beat just until well mixed.
To form each cookie, roll 2 teaspoons of the dough between your palms into a ball. Place the balls on the sheet pan, spacing them about 1/2 inch (12 mm) apart.
Bake the cookies until lightly golden, 15–17 minutes. Transfer to a wire rack and let cool completely.
Gently roll the cooled cookies in confectioners’ sugar to coat evenly, then serve. Pack leftover cookies in an airtight container with a little extra confectioners’ sugar to keep them well dusted and store at room temperature for up to 10 days.

Cookbook Feature: This recipe is also featured in my cookbook Muy Bueno Fiestas.
Storage: Store in an airtight container at room temperature for up to 10 days. Add a slice of bread to help maintain moisture. Freeze for up to 2 months if making ahead.
Shipping: If gifting or mailing, pack cookies snugly in a sturdy container lined with parchment or bubble wrap. Choose quick shipping to protect freshness.
Presentation: For a festive touch, place cookies in a decorative tin and dust with extra powdered sugar just before gifting. A handwritten note with storage tips adds a sweet personal touch.