I call them Polvorones you call them Mexican Wedding Cookies. They’re pretty much the same thing. Let’s clear up one thing though, in Mexico we call them Polvorones so if you visit Mexico and want some of these little cookies, make sure you call them the correct name or you may get some very confused looks :).
I think I should name my blog, fit, fun, delish and easy! Every time I post a recipe I feel like saying, oh so easy and oh so good! LOL! But I think I would start sounding like a broken record. With a full time job during the week, a part time portrait photography business, this little blog, training in the gym, cooking for Mr Delish and keeping up with my boys & friends it’s needless to say that I am a VERY busy person! This means I don’t have time to cook complicated and time consuming recipes. So if I can cook it, so can you 😉 And speaking of easy recipes – this is one of them! I wouldn’t want to share a recipe with exotic ingredients that are hard to find and can only be used once. So I’m sure you have everything in your pantry right now.
These are crunchy little cookies that melt in your mouth. That’s why they’re called Polvorones which the word comes from the Spanish word “Polvo” (dust). There are different variations of it but I always enjoy the cinnamon flavored ones. I hope you get to make them and enjoy them with a tall glass of milk 😉Print
Polvorones (or Mexican Wedding Cookies)
- Prep Time: 2 hours
- Cook Time: 17 mins
- Total Time: 2 hours 17 mins
- Yield: About 4 dozen 1x
- ¾ cup pecans
- ¾ cup sugar
- 1 ½ cups flour
- 1 tsp. ground cinnamon, preferably canela (available at ranchogordo.com)
- ½ tsp. kosher salt
- 6 tbsp. unsalted butter, softened
- 1 ½ tsp. vanilla extract, preferably Mexican
- 1 cup confectioners’ sugar
- In a food precessor, combine the pecans and ¼ cup sugar, and process until very finely ground, about 30 seconds.
- Add remaining sugar along with flour, cinnamon, and salt, and pulse until evenly incorporated.
- Add butter and vanilla, and process until dough just comes together and forms a ball. Transfer ball to lightly floured work surface, and form into a disk; wrap in plastic wrap, and refrigerate for 1 hour.
- Transfer dough to work surface, and using a rolling pin, roll dough until ½” thick. Using a 1 ¼” round cutter, cut out cookies and transfer to parchment paper—lined baking sheets, spacing them 2″ apart. Reroll dough scraps and cut out more cookies; transfer to the baking sheet. Chill cookies for 30 minutes.
- Note: I could not roll the dough since it was very crumbly when trying to do so. I ended up just forming the balls with my fingers and flattening them out to give them my desired shape.
- While the cookies chill in the fridge, preheat oven to 350°.
- Bake the cookies, rotating baking sheets front to back and top to bottom halfway through baking, until lightly browned and set, about 14 to 17 minutes. Let cool for 10 minutes, and then place in bowl of confectioners’ sugar; toss to coat evenly in sugar and serve.