It seems that everyone has their own version of the “Wedding Cookie.” I have heard it called Mexican, Italian, and Russian. In Mexico they are known as “Polvorones,” referring to the texture of the cookie as it has a soft powdered texture when you bite into it. It is a cookie to be enjoyed with that cold glass of milk or freshly brewed coffee. I learned to make this cookie a few years back while working in a fudge shop, where there were many cookies made every day. For this recipe, of course I had to put my own spin on it by adding the chocolate, both to the batter and to the cookie itself! It almost tastes like a cup of warm cocoa … Mmmm!
Yields up to 4 dozen
2 cups all-purpose flour
2 sticks salted butter, at room temperature
4 tablespoons powdered sugar, plus more for dusting
1 tablespoon cocoa powder, plus more for dusting
1 teaspoon vanilla extract
1 cup pecans, finely chopped
½ cup pepitas (pumpkin seeds), finely chopped, optional
1¼ cups semi-sweet chocolate chips
1 tablespoon shortening
Candy paper cups
I love working with this dough. It has very few ingredients and is easy to work with.
Adding a little shortening to the chocolate chips makes it smooth and gives the chocolate a glossy finish.
1. Preheat oven to 375ºF.
2. In a large bowl, with a hand mixer, cream the butter until light. Add the powdered sugar and cocoa powder, mix for a minute or two, add in the vanilla. Gradually add in the flour until dough forms. Fold in the pecans and pepitas.
3. On two large, ungreased cookie sheets, roll 48 bite-size balls and place about 1 inch apart on cookie sheets. Place oven rack to the second highest position in the oven. Bake (one pan at a time) for 15 minutes, turning the pan halfway through baking time so they bake evenly. Remove cookies from oven and cool completely. Prepare two more pans lined with wax paper or parchment paper, set aside.
4. Once cookies have cooled, in a medium glass bowl, add the chocolate chips and 1 tablespoon of shortening. Cook on high (in small) microwave for 1 minute on high. Stir well to combine, then cook for 15 to 20 seconds more until chocolate is nice and smooth. Quickly, but carefully take one cookie at a time and dip the bottoms of the cookies in chocolate. Transfer to the lined pans to dry.
5. Once cookies have all been dipped and chocolate has dried, sift together ½ cup powdered sugar and 1½ tablespoons cocoa powder. Dust the tops of cookies. Using a small metal spatula remove the cookies from the cookie sheets and transfer to candy paper cups. Yields up to 4 dozen. Store in airtight containers.
Tips~ If you did not want to make a big batch all at once, you could divide the dough into 4 dough balls, wrap really well with plastic wrap, place into a freezer bag and store it in the freezer for up to 2 weeks.