Polvorones (Mexican Wedding Cookies) Recipe

Introduction

Polvorones, also known as Mexican Wedding Cookies, are buttery, nutty treats that melt in your mouth. These delicate cookies are perfect for holidays or any special occasion when you want a sweet, melt-in-your-mouth delight.

Ingredients

• 1 1/2 cups (140 g) walnuts
• 1/2 teaspoon kosher salt
• 1 3/4 cups (200 g) powdered sugar, divided
• 1 cup (2 sticks) unsalted butter, room temperature
• 3/4 teaspoon pure vanilla extract
• 2 cups (240 g) all-purpose flour

Instructions

1. Step 1: Preheat the oven to 350°F. Spread the walnuts on a rimmed baking sheet and toast them until golden brown and fragrant, about 8 to 10 minutes. Let the nuts cool for 15 minutes.
2. Step 2: Transfer the cooled walnuts to a food processor. Add the kosher salt and 3/4 cup of powdered sugar, then pulse until the nuts are finely ground, about 20 seconds.
3. Step 3: Add the butter and vanilla extract to the food processor and blend until smooth, about 10 seconds. Next, add the flour and process until the dough forms, about 30 seconds. Scrape the dough into a large bowl with a rubber spatula and refrigerate for 1 hour until firm.
4. Step 4: Line two rimmed baking sheets with parchment paper and preheat the oven to 350°F again. Scoop 2 tablespoons of dough and roll it into a 1-inch ball. Place the balls 1 1/2 inches apart on the baking sheets. Keep the remaining dough refrigerated while baking the first batch.
5. Step 5: Bake the cookies for 14 to 16 minutes, rotating the baking sheets halfway through, until the edges are lightly golden. Transfer the cookies to a wire rack and cool for 15 minutes. Repeat with the remaining dough.
6. Step 6: Place the remaining 1 cup of powdered sugar in a medium bowl. Roll the cooled cookies in the sugar until they are well coated.

Tips & Variations

• For a different flavor, substitute walnuts with pecans or almonds.
• Chilling the dough improves the texture and makes rolling easier.
• If you prefer a finer sugar coating, sift the powdered sugar before rolling the cookies.
• For a festive touch, mix a pinch of cinnamon into the powdered sugar coating.

Storage

Store polvorones in an airtight container at room temperature for up to two weeks. They can also be frozen for up to 3 months; let them come to room temperature before serving. Reheating is not necessary as they are best enjoyed at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use raw nuts instead of toasted?

Toasting the nuts enhances their flavor and aroma, giving the cookies a richer taste. While you can use raw nuts, toasted ones will provide a better result.

Why are these cookies crumbly?

Polvorones are meant to be tender and crumbly, almost melting in your mouth due to their high butter content and fine texture.

Polvorones (Mexican Wedding Cookies) Recipe

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★★★★★

4.7 from 143 reviews

• Author: lilan
• Total Time: 1 hour 45 minutes
• Yield: Approximately 24 cookies 1x

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Description

Polvorones, also known as Mexican Wedding Cookies, are buttery, nutty, melt-in-your-mouth treats coated in powdered sugar. These traditional cookies feature toasted walnuts, vanilla, and a tender crumbly texture, making them perfect for celebrations or everyday indulgence.

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Ingredients

Scale 1x2x3x

Walnut Mixture

• 1 1/2 cups (140 g) walnuts
• 1/2 teaspoon kosher salt
• 3/4 cup (90 g) powdered sugar, divided

Dough

• 1 cup (2 sticks, 226 g) unsalted butter, room temperature
• 3/4 teaspoon pure vanilla extract
• 2 cups (240 g) all-purpose flour
• Remaining 1 cup (110 g) powdered sugar for coating

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Instructions

1. Toast the Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a rimmed baking sheet and toast them for 8 to 10 minutes, until they are golden brown and fragrant. Remove from oven and let cool for 15 minutes before processing.
2. Prepare the Nut Dough: Place the cooled toasted walnuts, kosher salt, and 3/4 cup powdered sugar into a food processor. Pulse for about 20 seconds until the nuts are finely ground. Add the butter and vanilla extract, then process for an additional 10 seconds until smooth. Finally, add the flour and pulse for about 30 seconds until a cohesive dough forms. Scrape the dough into a large bowl using a rubber spatula.
3. Chill the Dough: Refrigerate the dough for about 1 hour or until firm and cold enough to handle easily.
4. Shape the Cookies: Preheat the oven again to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Scoop 2 tablespoons of dough and roll into 1-inch balls. Arrange the balls 1 1/2 inches apart on the baking sheets. Keep any remaining dough refrigerated while baking the first batch to maintain firmness.
5. Bake the Cookies: Bake the cookies for 14 to 16 minutes, rotating the baking sheets halfway through to ensure even baking. The cookies should be slightly golden around the edges. After baking, transfer the cookies to a wire rack to cool for 15 minutes.
6. Coat with Powdered Sugar: Place the remaining 1 cup of powdered sugar in a medium bowl. Roll each cooled cookie in the powdered sugar until well coated, then arrange on a serving platter or container.

Notes

• Ensure the butter is at room temperature to achieve a smooth dough consistency.
• Cooling the dough before shaping prevents the cookies from spreading too much during baking.
• Walnuts can be substituted with pecans for a different but traditional flavor.
• Store coated cookies in an airtight container at room temperature for up to a week.
• These cookies freeze well; freeze before coating in powdered sugar, and roll in sugar after thawing.

• Prep Time: 20 minutes
• Cook Time: 16 minutes (per batch)
• Category: Dessert
• Method: Baking
• Cuisine: Mexican

Keywords: Mexican Wedding Cookies, Polvorones, Walnut Cookies, Holiday Cookies, Nutty Cookies, Powdered Sugar Cookies