Polvorones (Mexican Wedding Cookies)
Delicate, buttery shortbread cookies rolled in powdered sugar that melt in your mouth, a staple at Mexican celebrations and holidays.
Contains common allergens
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Instructions
- 1
Beat the softened butter with 1/2 cup of the powdered sugar using a mixer for 3 minutes until pale and fluffy, then beat in the vanilla.
- 2
Add the flour and salt and mix on low just until a soft dough forms, then fold in the chopped pecans by hand.
- 3
Scoop tablespoon-sized portions and roll them into smooth balls, placing them an inch apart on a parchment-lined baking sheet.
- 4
Bake at 350°F for 14 to 16 minutes until the bottoms are just lightly golden but the tops remain pale.
- 5
Let the cookies cool for 5 minutes until firm enough to handle but still warm, which helps the sugar cling.
- 6
Roll each warm cookie in the remaining 1 cup powdered sugar to coat completely, then roll again once fully cooled for the signature snowy finish.
Plan it in Listahan
Add Polvorones (Mexican Wedding Cookies) to your week, check it against your household's allergens, and build the shopping list automatically.