Traditional Mexican Wedding Cookies, also known as polvorones, are a delightful, nutty treat with a rich history. These buttery gems are perfect for celebrations or just for indulging in a sweet moment. Their tender crumb and powdered sugar coating make them irresistible.
Butter is the heart of these cookies, providing a rich, creamy base. Using unsalted butter gives you control over the saltiness. Powdered sugar dissolves easily and contributes to the cookies' tender texture. Vanilla extract adds a subtle, aromatic flavor. All-purpose flour forms the structure of the cookies. Pecans are finely chopped to blend seamlessly into the dough, adding a delightful crunch. A pinch of salt enhances all the flavors.
These cookies are a lovely addition to a dessert tray or as a sweet treat after a meal. Pair them with a light, floral tea, or serve alongside a citrusy dessert to complement their nuttiness. They also make charming gifts when wrapped in cellophane and tied with a ribbon.
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper to prevent sticking. In a large mixing bowl, cream together the softened butter and half a cup of powdered sugar. You want the mixture to be light and fluffy, which usually takes a couple of minutes with an electric mixer. Once that's done, stir in the vanilla extract until it’s well combined.
Next, gradually add the flour and salt to your butter mixture. It helps to do this in a few batches to avoid a flour cloud in your kitchen. Toss in the finely chopped pecans and mix until a dough forms. The dough might seem a bit crumbly, but that's okay—it's supposed to be.
Now, scoop out portions of the dough and roll them into 1-inch balls. Arrange these on your prepared baking sheet, leaving about an inch between each cookie so they have room to spread slightly. Pop the baking sheet in the oven and bake for 12 to 15 minutes. Keep an eye on them—the cookies should be set but not browned.
Once out of the oven, let them cool on the baking sheet for about five minutes. While still warm, roll each cookie in additional powdered sugar until they’re fully coated. This step gives them that signature snowy look. Transfer the cookies to a wire rack to cool completely, and feel free to give them a second dusting of powdered sugar before serving.
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