Name: Polvorones (Mexican Wedding Cookies) Recipe
Prep time: 25 min
Cook time: PT-491275H6M1S
Total time: 1 h 20 min
Cuisine: Mexican
Ingredients: 1 1/2 cups (140 g) walnuts; 1/2 teaspoon kosher salt; 3/4 cup (90 g) powdered sugar, divided; 1 cup (2 sticks) unsalted butter, room temperature; 3/4 teaspoon pure vanilla extract; 2 cups (240 g) all-purpose flour; 1 cup (110 g) powdered sugar (for rolling)

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Introduction

Polvorones, also known as Mexican Wedding Cookies, are buttery, nutty treats dusted with powdered sugar. These delicate cookies are perfect for celebrations or an everyday sweet snack.

Three powdered sugar-covered round cookies are stacked on each other on a white marbled surface, with one cookie leaning against the stack on the right side. Each cookie has a light golden-brown base and a rough texture beneath a thick, uneven layer of white powdered sugar dusted on top. More powdered sugar is falling from above, creating a soft snowfall effect against the dark background. The cookies have a slightly cracked surface visible beneath the sugar, showing a crumbly texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups (140 g) walnuts
1/2 teaspoon kosher salt
1 3/4 cups (200 g) powdered sugar, divided
1 cup (2 sticks) unsalted butter, room temperature
3/4 teaspoon pure vanilla extract
2 cups (240 g) all-purpose flour

Instructions

Step 1: Preheat the oven to 350°F (175°C). Spread the walnuts on a rimmed baking sheet and toast them until golden brown and fragrant, about 8 to 10 minutes. Remove from the oven and let cool for 15 minutes.
Step 2: Transfer the cooled walnuts to a food processor. Add the salt and 3/4 cup of powdered sugar, then pulse until the nuts are finely ground, about 20 seconds.
Step 3: Add the butter and vanilla extract to the processed walnuts and blend until smooth, about 10 seconds. Then add the flour and process until a dough forms, approximately 30 seconds. Scrape the dough into a large bowl using a rubber spatula and refrigerate until cold, about 1 hour.
Step 4: Preheat the oven again to 350°F (175°C). Line two rimmed baking sheets with parchment paper. Scoop 2 tablespoons of dough and roll into 1-inch balls. Place the balls 1 1/2 inches apart on the prepared sheets. Refrigerate any remaining dough while baking the first batch.
Step 5: Bake the cookies, rotating the sheets from front to back halfway through, until the edges are slightly golden brown, about 14 to 16 minutes. Transfer the cookies to a wire rack and let cool for 15 minutes. Repeat with the remaining dough.
Step 6: Place the remaining 1 cup of powdered sugar in a medium bowl. Roll each cooled cookie in the sugar until well coated.

Tips & Variations

For a different nut flavor, substitute walnuts with pecans or almonds.
Make sure the butter is at room temperature for easier blending and a smooth dough.
Chilling the dough before baking helps maintain the cookie shape and prevents spreading.
Use high-quality vanilla extract for the best aroma and taste.

Storage

Store polvorones in an airtight container at room temperature for up to one week. They can also be frozen for up to 3 months; thaw at room temperature before serving. If they lose some of their powdered sugar coating, simply roll them again in powdered sugar before enjoying.

How to Serve

A wooden bowl filled with round cookies piled high, each cookie covered with a thick layer of white powdered sugar dusting their light golden-brown surface, with more powdered sugar falling gently from above onto the top cookies. The background is black and the surface underneath is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts besides walnuts?

Yes, pecans or almonds work well and provide a nice variation in flavor while maintaining a similar texture.

Why are the cookies crumbly?

Polvorones are naturally tender and crumbly due to their high butter content. Be gentle when handling and roll carefully in powdered sugar to avoid breaking them.