Description
These Mexican Wedding Cookies, also known as Polvorones, are delightful bite-sized shortbread cookies packed with the crunch of pecans and generously coated in powdered sugar. Perfectly buttery and sweet, they make a festive treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened (227g)
- ½ cup powdered sugar (60g)
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 1¾ cups all-purpose flour (210g)
- 1 cup finely chopped pecans
For Dusting
- 1 cup powdered sugar
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a stand mixer fitted with a paddle attachment, beat the softened butter, ½ cup powdered sugar, and salt on medium speed until the mixture is pale and fluffy, about 2 to 3 minutes. Then, beat in the vanilla extract until just combined.
- Add Flour and Pecans: With the mixer on low speed, gradually incorporate the flour until fully combined. Then fold in the finely chopped pecans until evenly mixed through the dough.
- Shape Cookies: Scoop the dough by tablespoonfuls and roll each into a ball between your palms. Place the balls on the prepared baking sheets spaced about 1 inch apart.
- Bake: Bake the cookies for 12 to 15 minutes, or until the tops are set and the bottoms turn golden brown. Remove from the oven and let them cool on the baking sheets for 5 minutes.
- First Sugar Coating: Place the remaining 1 cup powdered sugar in a medium bowl. Roll the warm cookies in the sugar, shaking off any excess, then transfer them to a wire rack to cool completely for about 30 minutes.
- Second Sugar Coating: Once cooled, reroll the cookies in powdered sugar again for a generous, snowy coating. Store the cookies in an airtight container for up to 2 weeks.
Notes
- These cookies have a rich, buttery shortbread texture combined with the nutty crunch of pecans, making them an irresistible treat.
- The double dusting of powdered sugar adds a festive, snowy finish typical of traditional Mexican Wedding Cookies.
- Ensure cookies are cooled completely before the second dusting to maintain the sugar coating texture.
- Store in an airtight container at room temperature to keep them fresh for up to two weeks.
Nutrition
- Serving Size: 1 cookie
- Calories: 162 kcal
- Sugar: 8 g
- Sodium: 26 mg
- Fat: 11 g
- Saturated Fat: 5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
