Description
Deliciously buttery and nutty Polvorones, also known as Mexican Wedding Cookies, featuring toasted walnuts and delicate vanilla flavor. These melt-in-your-mouth cookies are coated in powdered sugar, making them a perfect festive treat or an everyday sweet indulgence.
Ingredients
Scale
Walnut Mixture
- 1 1/2 cups (140 g) walnuts
- 1/2 teaspoon kosher salt
- 3/4 cup (90 g) powdered sugar, divided
Dough and Coating
- 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)
Instructions
- Toast Walnuts: Preheat your oven to 350°F (175°C). Spread the walnuts evenly on a rimmed baking sheet and toast for 8 to 10 minutes until they turn golden brown and release a fragrant aroma. Remove from oven and let the nuts cool for 15 minutes to avoid melting butter during processing.
- Prepare Nut Mixture: Transfer the toasted walnuts to a food processor along with salt and 3/4 cup powdered sugar. Pulse for about 20 seconds until nuts are finely ground but not pasty.
- Make Cookie Dough: Add the softened butter and vanilla extract to the food processor and process for about 10 seconds until smooth and incorporated. Then add the flour and process for another 30 seconds until a dough forms. Scrape the dough with a rubber spatula into a large bowl and refrigerate for about 1 hour until cold and firm.
- Shape Cookies: Preheat the oven again to 350°F (175°C). Line two rimmed baking sheets with parchment paper. Scoop about 2 tablespoons of dough and roll into 1-inch balls. Space the balls 1 1/2 inches apart on the prepared sheets. Keep leftover dough refrigerated while baking the first batch.
- Bake Cookies: Bake the cookies for 14 to 16 minutes, rotating the sheets halfway through baking to ensure even cooking. Cookies should be lightly golden brown on the edges when done. Remove cookies to a wire rack and cool for 15 minutes. Repeat this process with the remaining dough.
- Coat Cookies: Place the remaining 1 cup powdered sugar in a medium bowl. While the cookies are still slightly warm, roll them in the powdered sugar to coat thoroughly. Allow cookies to cool completely before serving or storing.
Notes
- Make sure the butter is at room temperature for easier processing and better dough consistency.
- To toast walnuts evenly, check and stir halfway through to prevent burning.
- Chilling the dough ensures the cookies maintain their shape and have a tender crumb.
- Store finished cookies in an airtight container at room temperature for up to one week, or freeze for longer storage.
- For a nut-free version, substitute walnuts with toasted seeds like pumpkin or sunflower seeds.
- Prep Time: 25 minutes (including cooling and processing time)
- Cook Time: 14-16 minutes per batch, approximately 30-35 minutes total
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Keywords: Polvorones, Mexican Wedding Cookies, Walnut Cookies, Powdered Sugar Cookies, Mexican Dessert, Holiday Cookies
