Polvorones: Mexican Wedding Cookies
These crumbly, buttery Mexican wedding cookies are an elegant, easy-to-make addition to any dessert tray.
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Instructions
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Preheat the oven to 325 F (163 C) with racks positioned in the upper and lower third.
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Cream butter, 3/4 cup confectioners' sugar, and vanilla until light and fluffy.
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In a separate bowl, combine flour and 1/4 teaspoon salt.
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Gradually add the flour mixture to the creamed butter, beating until well combined.
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Fold in the nuts.
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Roll the dough into 1 1/4-inch balls and place them 2 inches apart on lined cookie sheets.
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Bake for 11 to 12 minutes, rotating and transposing sheets halfway, until edges are light golden; repeat for all dough.
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Stir together the remaining 3/4 cup confectioners' sugar and 1/4 teaspoon salt.
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Roll the warm cookies in this sugar mixture.
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Place cookies on a rack to cool, and optionally roll them in sugar again once fully cooled.