Description
Mexican Wedding Cookies, also known as Polvorones de Nuez, are a classic and beloved treat, especially popular during holidays and celebrations.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1/2 cup powdered sugar, plus extra for rolling
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 cup finely chopped pecans or walnuts
- 1/4 teaspoon salt
Instructions
- In a large bowl, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, finely chopped pecans (or walnuts), and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined and a soft dough forms. Do not overmix.
- Cover the dough and refrigerate for at least 30 minutes to firm up. This will make them easier to handle.
- Preheat your oven to 325°F (160°C). Line baking sheets with parchment paper.
- Roll the chilled dough into small balls, about 1 inch in diameter. Place them about 1 inch apart on the prepared baking sheets.
- Bake for 12-15 minutes, or until the edges are lightly golden. The cookies should still be pale in the center.
- Remove from the oven and let cool on the baking sheets for a few minutes until they are cool enough to handle.
- While still warm (but not hot), roll the cookies generously in extra powdered sugar. You can do this in a shallow dish or a Ziploc bag.
- Place the sugar-coated cookies on a wire rack to cool completely. Once cool, you can roll them in powdered sugar a second time for an extra thick coating, if desired.
- Store in an airtight container at room temperature for up to a week.
Notes
- For an extra nutty flavor, you can lightly toast the pecans or walnuts before chopping them. Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until fragrant. Let them cool completely before chopping.
- Ensure your butter is truly softened, but not melted, for the best dough consistency.
- Don’t overbake the cookies; they should remain pale for that classic melt-in-your-mouth texture. The slight browning on the edges is a good indicator of doneness.
- These cookies are often called “snowball cookies” or “Russian tea cakes” in other cultures, though the ingredients can vary slightly.
- For a festive touch, you can add a pinch of cinnamon or a tiny bit of almond extract to the dough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie (approx. 20g)
- Calories: 110
- Sugar: 7g
- Sodium: 20mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
