Mexican Wedding Cookies
These delightful Mexican Wedding Cookies, also known as Polvorones, are buttery, nutty treats dusted with powdered sugar. Perfect for festive occasions or simply to enjoy with a cup of tea or coffee.
Equipment
- 1 mixing bowl
- 1 electric mixer or whisk
- 1 baking sheet
- 1 parchment paper optional
- 1 cooling rack
- 1 sifter
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar Plus extra for dusting.
- 2 cups all-purpose flour
- 1/2 cup finely chopped nuts (walnuts or pecans)
- 1/2 teaspoon vanilla extract
- a pinch salt salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper if desired.
- In a mixing bowl, cream the softened butter and 1/2 cup of powdered sugar together using an electric mixer or whisk until the mixture is fluffy and well combined.
- Add in the vanilla extract and mix until fully incorporated.
- Gradually add the all-purpose flour and a pinch of salt into the butter mixture, mixing until combined.
- Stir in the finely chopped nuts until evenly distributed throughout the dough.
- Scoop about 1 tablespoon of dough and roll it into balls, then place them on the prepared baking sheet, leaving space between each cookie.
- Bake in the preheated oven for about 20 minutes, or until the edges are lightly golden.
- Once baked, remove from the oven and allow them to cool on the baking sheet for about 5 minutes.
- While the cookies are still warm, dust them generously with powdered sugar. Transfer them to a cooling rack to cool completely.
- Once cooled, dust with additional powdered sugar before serving if desired.
Notes
These cookies can be stored in an airtight container for up to a week.
Feel free to experiment with different nuts or add flavorings like almond extract for variation.
For a festive touch, you can shape the cookies into crescent moons instead of balls.