Mexican Wedding Cookies Polvorones Recipe

I’ve gotta say, I was totally surprised by how these pecan sugar cookies turned out – buttery, a little nutty, and perfect even if you’re not a baking pro.

Here’s how I made ’em:

1. First, I heated my oven to 350°F and lined a baking sheet with parchment paper.
2. Then, I creamed 1 cup of room-temp unsalted butter and 1/2 cup powdered sugar until it got light and fluffy.
3. I mixed in 1 teaspoon vanilla extract until it was all even.
4. In a separate bowl, I tossed together 2 cups all-purpose flour and 1/2 teaspoon salt.
5. Slowly, I stirred in the dry mix with the butter mix until it was just combined.
6. Next, I folded in 3/4 cup of finely chopped pecans, making sure they’re spread out all over.
7. I chilled the dough in the fridge for about 30 minutes ‘cause it makes it easier to handle.
8. After that, I scooped small walnut-sized balls of dough and placed them on my baking sheet.
9. I baked them for 15 to 20 minutes until the edges got lightly golden and the cookies were set.
10. Once out of the oven, while they were still warm, I gently rolled each cookie in some extra powdered sugar. Then I let them cool completely before serving. Enjoy!

I think Mexican Wedding Cookies Polvorones are a great treat. I combine softened unsalted butter with some powdered sugar, all purpose flour, salt and vanilla extract to create a dough.

I like adding chopped pecans for a crunchy twist. It’s a tasty calorie dense dessert with a delicate, buttery flavor.

Ingredients

• Unsalted Butter: provides rich flavor and a creamy texture to the cookies, its an essential fat for taste.
• Powdered Sugar: brings sweetness and tender crumb, plus extra dusting creates a smooth finish.
• All-purpose Flour: builds the cookie structure, offers carbs and makes them melt in your mouth.
• Vanilla Extract: boosts the overall flavor, making the cookies aromatic and extra yummy.
• Pecans: adds a crunchy nuttiness, also offers protein, healthy fats and some fiber.

Ingredient Quantities

• 1 cup unsalted butter (softened at room temp)
• 1/2 cup powdered sugar (divided – some in the dough and extra for that final dusting)
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 3/4 cup finely chopped pecans
• Additional powdered sugar for coating

How to Make this

1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. Cream the softened butter with 1/2 cup of powdered sugar until light and fluffy.

3. Beat in the vanilla extract until it’s well mixed in.

4. In a separate bowl, combine the all-purpose flour and salt.

5. Slowly mix the dry ingredients into the creamed butter mixture and stir until just combined.

6. Fold in the finely chopped pecans, making sure they are evenly distributed.

7. Chill the dough in the refrigerator for about 30 minutes to make it easier to work with.

8. Scoop small balls of dough, roughly the size of a walnut, and place them on the prepared baking sheet.

9. Bake for 15 to 20 minutes until the edges are lightly golden and the cookies are set.

10. Remove from the oven and, while still warm, gently roll each cookie in additional powdered sugar. Let them cool completely before serving.

Equipment Needed

1. Oven – to preheat at 350°F
2. Baking sheet – to hold the cookies
3. Parchment paper – to line the baking sheet
4. Two mixing bowls – one for creaming butter and sugar and another for the dry ingredients
5. Electric mixer or hand mixer – for creaming the butter and powdered sugar
6. Measuring cups and spoons – to measure all the ingredients
7. Spatula – for mixing and folding in the pecans
8. Knife or food processor – to chop the pecans finely
9. Cookie scoop or tablespoon – to form the dough balls
10. Refrigerator – to chill the dough before baking
11. Cooling rack – to allow the cookies to cool evenly after baking

FAQ

• Q: What are Mexican Wedding Cookies?
  A: They’re these delicious, buttery shortbread cookies loaded with finely chopped pecans and then generously dusted with powdered sugar. Even though they got “wedding” in the name, they’re perfect for any occasion.
• Q: Can I use a different type of nut if I don’t have pecans?
  A: Yeah, you can totally swap them out for walnuts or almonds if you prefer. Just be aware that the flavor might change a little bit.
• Q: Why do we add extra powdered sugar at the end?
  A: That extra sugar not only gives a pretty finishing touch but it adds that extra bit of sweetness and texture. It really makes the cookies stand out.
• Q: Can I prepare the dough ahead of time?
  A: For sure! You can chill the dough for at least one hour or even overnight to make it easier to handle and to allow the flavors to meld together.
• Q: How should I store these cookies?
  A: You can keep them in an airtight container at room temp for about a week. If you’re not gonna eat them soon, you can freeze them and enjoy them later.

Mexican Wedding Cookies Polvorones Recipe Substitutions and Variations

• If you don’t have unsalted butter, you can use salted butter instead, just remember to cut back on the extra salt the recipe calls for.
• All-purpose flour can be swapped with cake flour or even a gluten free blend, but the cookie texture might be a bit different.
• Not a fan of pecans? Walnuts or even finely chopped almonds work just fine to give you that nutty crunch.
• If you’re out of vanilla extract, almond extract is a decent alternative though it has a stronger flavor.
• You can make your own powdered sugar by blitzing granulated sugar with a bit of cornstarch in a food processor, perfect for a pinch of the dusting.

Pro Tips

Here’s a more laid back, kinda rough version with some extra pro tips you might find handy:

First, preheat your oven to 350°F and line a baking sheet with some parchment paper. Then take a cup of unsalted butter (make sure it’s softened at room temp) and cream it up with 1/2 cup of powdered sugar until it gets light and fluffy. Next, beat in 1 teaspoon vanilla extract until its all mixed. Meanwhile, in another bowl, mix together 2 cups all-purpose flour and 1/2 teaspoon salt. Slowly stir the dry mix into your butter mixture until its just combined – don’t over mix or your cookies might get tough. Now, fold in 3/4 cup of finely chopped pecans evenly. Chill the dough in the fridge for about 30 minutes so its easier to work with. Scoop out small walnut sized balls, place em on the baking sheet, and bake them for 15 to 20 minutes until the edges are a light golden color and they’ve set. When you take them out and are still warm, gently roll each cookie in additional powdered sugar, then let them cool completely.

Pro Tip 1: Don’t skimp on chilling – the 30 minute fridge break helps avoid greasy, misshapen cookies.
Pro Tip 2: Mix the dry ingredients gradually into the butter mixture; over stirring will kill that light, tender texture.
Pro Tip 3: When you roll the cookies in powdered sugar, do it while they’re still warm so the sugar sticks well.
Pro Tip 4: If you love pecans, try lightly toasting them first to bring out their nutty flavor.