Polvorones (Mexican Wedding Cookies) Recipe
Polvorones, also known as Mexican Wedding Cookies, are buttery, tender cookies packed with toasted walnuts and coated generously with powdered sugar. These crumbly, melt-in-your-mouth treats are perfect for holidays and special occasions, combining rich nutty flavors with a delicate sweetness.
- Prep Time: 25 minutes (includes cooling and shaping time)
- Cook Time: 14-16 minutes per batch (approximately 30 minutes total depending on batch size)
- Total Time: 1 hour 55 minutes (includes 1 hour chilling and baking time)
- Yield: Approximately 24-30 cookies 1x
- Category: Dessert/Cookies
- Method: Baking
- Cuisine: Mexican
Ingredients
Scale
Nut Mixture
- 1 1/2 cups (140 g) walnuts
- 1/2 teaspoon kosher salt
- 3/4 cup (95 g) powdered sugar, divided
Dough
- 1 cup (2 sticks) unsalted butter, at room temperature
- 3/4 teaspoon pure vanilla extract
- 2 cups (240 g) all-purpose flour
- 1 cup (105 g) powdered sugar for coating
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 become golden brown and emit a fragrant aroma. Remove from the oven and transfer the nuts to a food processor. Allow to cool for about 15 minutes before proceeding.
- Prepare Nut Mixture & Dough: Process the cooled walnuts together with salt and 3/4 cup powdered sugar in the food processor until the nuts are finely ground, about 20 seconds. Add the room-temperature butter and vanilla extract, then process again until the mixture becomes smooth, approximately 10 seconds. Finally, add the flour and pulse until a dough forms, about 30 seconds. Scrape the dough into a large bowl and refrigerate it for around 1 hour until it is cold and firm.
- Form Cookies: Preheat the oven again to 350°F (175°C). Line two rimmed baking sheets with parchment paper. Scoop out 2 tablespoons of dough for each cookie and roll into 1-inch diameter balls. Place the balls 1 1/2 inches apart on the prepared baking sheets. Keep any remaining dough refrigerated while you bake the first batch.
- Bake Cookies: Bake the cookies for 14 to 16 minutes, rotating the baking sheets halfway through to ensure even baking. Cookies should be slightly golden brown around the edges. Once baked, transfer the cookies to a wire rack and let them cool for 15 minutes. Repeat the baking process with the remaining dough.
- Coat with Powdered Sugar: Place the remaining 1 cup of powdered sugar in a medium bowl. Roll each cooled cookie in the powdered sugar until well coated, ensuring a generous, snowy coating on each cookie.
Notes
- Make sure the butter is at room temperature to achieve a smooth dough but not melted.
- Cooling the dough before baking helps the cookies maintain their shape and texture.
- You can substitute walnuts with pecans if desired.
- Store cookies in an airtight container at room temperature for up to one week.
- For extra flavor, add a pinch of cinnamon to the dough before baking.
Keywords: Polvorones, Mexican Wedding Cookies, nut cookies, powdered sugar cookies, holiday cookies, walnut cookies, traditional Mexican dessert
