Mexican Wedding Cookies Recipe
Mexican Wedding Cookies, also known as Polvorones, are a delightful treat for someone who actually wants to try some soft, more delicious, and crumbly sweet stuff. These cookies are also known for their rich flavor and cultural significance that reminds the Mexican tradition.
Equipment
- Mixing Bowls
- Measuring Spoons and Cups
- Hand or Stand Mixer
- Spatula
- Baking Sheets
- Parchment paper
- Wire Cooling Rack
- Ice Cream Scoop (Optional)
Ingredients
- 1 cup 2 sticks unsalted butter at room temperature
- ½ cup powdered sugar
- 1 ½ teaspoon vanilla extract
- Pinch of salt
- 2 cups flour all-purpose
- ½ teaspoon baking powder
- 1 cup pecans chopped or ground
- ½ cup walnuts chopped or ground
Instructions
Preheat the Oven:
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
Prepare the Dough:
- In a large bowl, cream together the butter and 1/2 cup powdered sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the flour and salt, mixing until just combined.
- Stir in the finely chopped nuts until evenly distributed throughout the dough.
Shape the Cookies:
- Scoop out small amounts of dough (about 1 tablespoon) and roll into balls.
- Place the balls about 1 inch apart on the prepared baking sheet.
Bake:
- Bake in the preheated oven for 12-15 minutes or until the cookies are set but not browned. The bottoms should be lightly golden.
Roll in Powdered Sugar:
- Let the cookies cool on the baking sheet for a few minutes until they are cool enough to handle but still warm.
- Roll the warm cookies in powdered sugar, coating them generously.
Cool Completely:
- Place the powdered sugar-coated cookies on a wire rack to cool completely.
- Once cooled, roll the cookies in powdered sugar again if needed for a second coating.
Serve and Store:
- Enjoy the cookies immediately, or store them in an airtight container at room temperature for up to a week.