Mexican Wedding Cookies (Polvorones)
5 dozen
5 dozen
  • 1cup buttersoftened to room temperature
  • 1cup confectioner’s sugar+ ½ cup for dusting
  • 1teaspoon vanilla extract
  • cups all-purpose flour+ ¼ cup for grinding nuts
  • Pinch salt
  • ½cup pecanstoasted
  1. To prepare the pecans/walnuts, preheat the oven to 400º F. Spread out on a cookie sheet and bake for about 7 minutes. Let them cool thoroughly. Place them in a food processor and add ¼ cup flour. Grind to small pulverized pieces. There will be some dust, which just adds to the flavor.
  2. Place one cup softened butter in a large bowl. Use an electric mixer to beat until fluffy.
  3. Add powdered sugar and vanilla extract and blend thoroughly.
  4. Slowly add in flour and continue mixing. The dough will look pebbly.
  5. Knead by hand until you have a solid dough mass. Refrigerate if desired.
  6. Make small balls, about 1 inch in diameter. (Use a finger to press down and flatten slightly, if desired. They’ll stack better.) Cooking times will vary considerably, depending on whether you use a double-layer cookie pan or a single layer pan. For the double layer pan, place on a middle rack and bake at 350ºF for about 30-35 minutes. For standard cookie sheets, cooking times will be about 20 minutes. The bottoms should be a little browned, but be careful not to overcook.
  7. Remove cookies from pan and allow to cool just enough for easy handling. Fill a bowl with ½ cup powdered sugar and add 3-4 cookies at a time. Toss gently to coat and place on plate. Give them one more sprinkling and they’re ready to serve, refrigerate, or freeze.