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


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


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

About this Recipe

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