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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- Chill the Dough: Refrigerate the dough for about 1 hour or until firm and cold enough to handle easily.
- 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.
- 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.
- 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
