Real Recipes From Real Home Cooks ®

polvorones (mexican wedding cookies)

(3 ratings)
Recipe by
Cecilia Myers
Fort Lauderdale, FL

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

(3 ratings)
yield 3 -4 doz.
prep time 2 Hr 5 Min
cook time 15 Min
method Bake

Ingredients For polvorones (mexican wedding cookies)

  • 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.

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