Mexican Wedding Cookies (Polvorones)
User Reviews
5
Mexican Wedding Cookies (Polvorones)
Description
Mexican Wedding Cookies marry soft butter with finely chopped pecans and powdered sugar, forming a dough that holds shape well without spreading excessively in the oven. The creaming of softened butter, powdered sugar, and vanilla extract creates a fluffy base before gently folding in the flour and nuts. Baking at 350°F until the tops are set and bottoms golden imparts a tender, slightly crisp edge while maintaining a soft center.
The final powder sugar coating is applied twice: first on warm cookies where it partially dissolves for a sugary crust, and again on cooled cookies to create the classic snowy finish. The finely chopped nuts add texture and nuttiness, with the option to toast pecans beforehand to enhance their flavor.
These cookies are well suited for holiday gatherings, gifting, or alongside tea or coffee. Their modest sweetness and soft crumb texture appeal to those seeking a delicate baked treat. They keep well stored in an airtight container for up to two weeks.
Measuring flour precisely (preferably by weight) avoids dryness. Using a cookie scoop helps create uniform sizes for even baking. Room-temperature butter softens easier when cubed first, speeding preparation.
Ingredients
- 1 cup butter softened (227g, unsalted
- ½ cup powdered sugar (60g)
- ¼ teaspoon salt
- 1½ teaspoons vanilla extract
- 1¾ cups all-purpose flour (210g)
- 1 cup pecan finely chopped
- 1 cup powdered sugar for dusting
Instructions
- Preheat the oven to 350F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup powdered sugar, and salt on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.
- With the mixer on low, gradually add the flour, beating until well combined. Beat in the pecans until combined. Scoop the dough by tablespoonfuls and roll into balls between your palms. Place 1 inch apart on the baking sheets.
- Bake for 12 to 15 minutes or until the tops are set and the bottoms are golden brown. Let the cookies cool on the pans for 5 minutes.
- Place the remaining 1 cup powdered sugar in a medium bowl. Working in batches, roll the warm cookies in the sugar, shaking off excess. Place a wire rack, and cool completely, about 30 minutes. Reroll cooled cookies in confectioners’ sugar again. Store cookies in an airtight container for up to 2 weeks.
Notes
- Measure flour by weight or fluff and level carefully to avoid dry, dense cookies.
- A cookie scoop ensures even-sized dough balls for consistent baking.
- If needing butter softened quickly, cut it into cubes before measuring.
- Sift powdered sugar if lumpy to ensure smooth coating on cookies.
- Roll cookies twice in powdered sugar: warm for sugary crust, cooled for fluffy finish.
- Finely chop or toast pecans to intensify nutty flavor; let cool before adding to dough.
- These cookies don’t spread much—allow enough space on baking sheets for up to 18 per sheet.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24servings
Amount Per Serving
Calories 162 kcal
% Daily Value*
| Calories | 162kcal | 8% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 26mg | 1% |
| Potassium | 31mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 239IU | 5% |
| Vitamin C | 0.05mg | 0% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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