Polvorones (Mexican Wedding Cookies)

Cecilia Myers


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


★★★★★ 3 votes

3-4 doz.
2 Hr 5 Min
15 Min


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  • 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

How to Make Polvorones (Mexican Wedding Cookies)


  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.

Printable Recipe Card

About Polvorones (Mexican Wedding Cookies)

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

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