Polvorones Mexican Wedding Cookies

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Polvorones have a crumbly, melt-in-your-mouth texture perfect for dipping in thick, rich hot chocolate. Wonderful Spanish holiday cookie as well as Mexican Wedding Cookies. A favorite for cookie platters and Christmas cookies exchanges.

Polvo in Spanish means “powder”, and the powder sugar coating on Polvorones are the first to melt in your mouth. Then the shortbread cookie crumbles and melts too.

The early Polvorones were made with the fat of the Iberian pig. During the Spanish Inquisition they were offered to people see if they were Muslims or Jews who couldn’t eat pork due to religious restrictions. The inquisidores would take them to trial if they refused to eat them.

Thankfully, these Polvorones are made with butter instead of pork lard. (And no one is watching whether or not I eat them, or how many. . .)

shortbread polvoron cookies

Polvorones Mexican Wedding Cookies

  • 2 c California walnuts toasted
  • 2 c flour
  • 1 c unsalted butter, softened
  • ⅓ c sugar
  • 1½ tsp vanilla extract
  • 1½ c powdered sugar
  1. Adjust two oven racks to the upper middle and lower middle positions of the oven and preheat to 325℉. Line two baking sheets with parchment paper or silicone mats.
  2. In a food processor, finely grind 1 cup walnuts, about 10 to 15 seconds. Transfer to medium bowl.
  3. Pulse the remaining 1 cup walnuts in food processor, about 5 seconds. Add to the medium bowl containing finely ground walnuts. Stir in flour and salt and set aside.
  4. Combine butter and granulated sugar in bowl for electric mixer. Beat 2 minutes or until fluffy. Scrape sides of bow. Add vanilla; beat 1 minute.
  5. Add flour and walnut mixture; beat 30 seconds or until combined. Scrape down the sides of bowl and beaters and continue to hand mix the dough until well combined.
  6. Working with 1 tablespoon of dough at a time, roll into 1-1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets after 9 minutes.
  7. Remove cookies from oven and cool on baking sheets for 10 minutes. Transfer to a wire rack; cool completely. Roll cookies in powdered sugar.
  8. Just before serving, re-roll cookies in powdered sugar. Gently shake to remove the excess.

u003cliu003eIf you wish, you may substitute the walnuts for almonds, pecans, pistachios or your favorite nuts.u003c/liu003eu003cliu003eu003cstrongu003eStoring:u003c/strongu003e They will keep fresh for 5 days in airtight container. u003c/liu003eu003cliu003eu003cstrongu003eFreezing Doughu003c/strongu003e: Shape dough into cookies, then freeze on a baking sheet and transfer to a reusable freezer bag. Bake per instructions. u003c/liu003eu003cliu003eu003cemu003eWe provide nutritional information but these figures should be considered estimates as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.u003c/emu003eu003c/liu003e

Drop Cookies, Mexican Recipes


Recipe and photo courtesy California Walnuts

Your Christmas holidays are so much sweeter with Polvorones on your holiday cookie platter.

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