Mexican Wedding Cookies
PolvoronesThere are several versions of Mexican wedding cookies (polvorones) in different parts of Mexico. They are well-loved little sweets to serve at weddings and other special occasions. The name polvorones, comes from the word for dust (polvo) because of their light flaky texture and coating of sugar.
Ingredients
Makes about 24 cookies
- ½ cup 1 stick unsalted butter, at room temperature
- 2 tablespoons sifted confectioners’ sugar plus ½ cup for dusting
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 cup very finely chopped pecans or walnuts
Instructions
- Preheat the oven to 375°.
- In a large mixing bowl with an electric beater or mixer, beat the butter until fluffy, about 1 minute.
- Beat in the two tablespoons of confectioners’ sugar and the vanilla until very smooth, about 1 minute.
- Add the flour and nuts.
- Beat on low speed just until well mixed.
- Refrigerate the dough about 25 minutes, just to firm it up a bit.
- Form the dough into small balls about 1 inch in diameter and place on 1 large or 2 medium ungreased cookie sheets.
- Bake 15 minutes or until lightly browned.
- Cool the cookies on a rack 6 to 8 minutes, then roll the warm cookies in the remaining half cup of sifted confectioners’ sugar.
Notes / Tips / Wine Advice:
Store, covered, at room temperature, up to 3 or 4 days.
