Mexican Wedding Cookies
Mexican Wedding Cookies, also known as Polvorones, are tender, crumbly treats that melt in your mouth, with a delightful butter flavor and nutty undertones from pecans, dusted with powdered sugar.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Make sure it's at room temperature.
- 1/2 cup powdered sugar
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans
- 1/4 teaspoon salt
For Coating
- additional cup powdered sugar for coating Roll cookies in while still warm.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter and 1/2 cup of powdered sugar until light and fluffy (about 3-5 minutes).
- Stir in 2 teaspoons of vanilla extract until well combined.
- Gradually add in 2 cups of all-purpose flour, 1 cup of finely chopped pecans, and 1/4 teaspoon of salt, mixing gently until combined to form a soft dough.
- Roll the dough into balls about 1 inch in diameter.
- Line a baking sheet with parchment paper and place the rolled balls about 2 inches apart.
Baking
- Bake in the preheated oven for 15-20 minutes, until the bottoms are lightly golden.
- Remove the cookies from the oven and let them cool for a few minutes before rolling them in additional powdered sugar.
- Transfer the cookies to a wire rack and let them cool completely.
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Notes
Ensure cookies are uniform in size for even baking. Optional: Chill dough for easier handling if too soft.