Polvorones (Mexican Wedding Cookies)

Cecilia Myers

By
@SugarDumpling

Rich and buttery pecan shortbread cookies that melt in your mouth! Really pretty on a winter Holiday dessert table!


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Comments:

Serves:

3-4 doz.

Prep:

2 Hr 5 Min

Cook:

15 Min

Method:

Bake

Ingredients

1 c
pecans, in pieces
1 c
butter, unsalted
1 1/2 c
powdered sugar
2 c
all purpose flour
2 tsp
pure vanilla extract
1/4 tsp
salt

Directions Step-By-Step

1
Process pecans until ground but not "pasty."
2
Beat butter and 1/2 C. powdered sugar on medium until fluffy, scraping down once.
3
Gradually add 1 C. flour, vanilla and salt. Beat on low until well blended, scraping down once.
4
Fold in remaining flour and ground nuts with spoon until just blended. Careful not to over-stir.
5
Form dough into a ball, wrap in plastic and refrigerate at least 1 hour.
6
Preheat oven to 350 degrees.
7
Roll tablespoons of dough into 1 inch balls. Place 1 inch apart on an ungreased baking sheet.
8
Bake 12-15 minutes or until pale golden brown. Let cookies stand on sheet 2 minutes.
9
Place 1 C. powdered sugar in serving dish. Transfer hot cookies to dish (easiest to do one at a time) and roll to coat evenly. Let cookies cool in sugar.
10
Sift more sugar over platter of cookies just before serving.

About this Recipe

Course/Dish: Cookies
Main Ingredient: Nuts
Regional Style: Mexican
Hashtag: #Mexican Wedding