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Mexican Wedding Cookies (Polvorones)
Buttery, nutty little cookie balls rolled in powdered sugar that melt on your tongue.
Ingredients
| Volume | Grams |
|---|---|
| 1 cup unsalted butter, softened | 226 g |
| 1/2 cup powdered sugar, plus 1 cup for rolling | 56 g |
| 1 tsp vanilla extract | 4.7 g |
| 1/4 tsp table salt | 1.5 g |
| 2 cups all-purpose flour | 240 g |
| 1 cup pecans, finely chopped | — |
Gram weights use the King Arthur Baking ingredient weight chart; “—” means the ingredient isn’t on the chart, so measure it by volume or count. Measure flour by spooning it into the cup and leveling, or better, weigh it.
Method
- Heat the oven to 350 °F and line two baking sheets with parchment.
- Beat the butter, 1/2 cup powdered sugar, vanilla and salt until creamy. Mix in the flour, then the chopped pecans.
- Roll into 1-inch balls and set them 1 inch apart on the sheets.
- Bake 12–14 minutes, until set and just golden on the bottoms.
- Cool 5 minutes, roll the warm cookies in powdered sugar, cool completely, then roll again.
Tips
- Toasting the pecans first deepens their flavor.
- Walnuts or almonds work in place of pecans.
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