Description
Mexican Wedding Cookies, also known as Polvorones, are sweet, buttery shortbread cookies generously coated in powdered sugar and packed with crunchy pecans. These delightful treats offer a melt-in-your-mouth texture and a perfect balance of sweetness and nuttiness, ideal for festive occasions or everyday indulgence.
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
Coating
- 1 cup powdered sugar (for dusting)
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat together the softened butter, ½ cup powdered sugar, and salt on medium speed until the mixture is pale and fluffy, about 2 to 3 minutes. This process incorporates air for a light texture. Add the vanilla extract and beat until just combined.
- Add Flour and Pecans: Lower the mixer speed to low and gradually add the all-purpose flour, blending until well combined. Then, beat in the finely chopped pecans until evenly distributed throughout the dough.
- Form Cookie Balls: Using a tablespoon, scoop out portions of dough and roll them between your palms into balls. Place each dough ball about 1 inch apart on the prepared baking sheets to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 12 to 15 minutes, or until the tops are set and the bottoms are golden brown. The cookies should still be soft but hold their shape.
- Cool and Dust with Sugar: Allow the cookies to 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, roll them in the powdered sugar coating, shaking off any excess. Transfer the coated cookies to a wire rack to cool completely, about 30 minutes.
- Final Sugar Coating: Once cooled, roll the cookies again in powdered sugar to create a thick, snowy coating. Store the cookies in an airtight container to maintain freshness for up to 2 weeks.
Notes
- These cookies feature a tender, crumbly texture similar to shortbread and benefit from being generously coated with powdered sugar to enhance their sweetness and presentation.
- Ensure the butter is softened to room temperature for easy creaming and a light dough.
- Use chopped pecans or substitute with walnuts if preferred for a different nutty flavor.
- Cookies can be stored at room temperature in an airtight container for up to two weeks.
- Dusting the cookies with powdered sugar twice ensures a full, even coating that doesn’t easily fall off.
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
