Mexican Wedding Cookies, also known as “Polvorones” or “Russian Tea Cakes,” are delicate, buttery shortbread cookies rolled in powdered sugar. These melt-in-your-mouth treats are a perfect combination of sweetness, nuttiness, and a hint of vanilla. They’re often made for special occasions and holidays but are great for any time you’re craving a delicious, simple cookie.
Ingredients
- 1 cup (225g) unsalted butter, softened
- 1/2 cup (60g) powdered sugar (for dough)
- 1 tsp vanilla extract
- 2 cups (240g) all-purpose flour
- 1/4 tsp salt
- 1 cup (120g) finely chopped pecans (or walnuts, if preferred)
- 1/2 cup (60g) powdered sugar (for rolling)
Preparation
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Chill Time: 30 minutes
Yield: About 24-30 cookies
Instructions
- Preheat the Oven:
• Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. - Make the Dough:
• In a large mixing bowl, cream the softened butter and 1/2 cup powdered sugar together using an electric mixer or a whisk until light and fluffy.
• Add the vanilla extract and mix until well combined.
• Gradually add the flour and salt, mixing until just incorporated. The dough will be crumbly but should come together when pressed.
• Gently fold in the chopped pecans until evenly distributed. - Shape the Cookies:
• Scoop tablespoon-sized portions of dough and roll them into balls using your hands. Place the balls on the prepared baking sheets, spacing them about 1 inch apart. - Bake the Cookies:
• Bake in the preheated oven for 12-15 minutes, or until the bottoms of the cookies are lightly golden. The tops should remain pale. - Coat the Cookies in Powdered Sugar:
• While the cookies are still warm, roll each cookie gently in powdered sugar. Let them cool completely on a wire rack before rolling them in powdered sugar again to coat thoroughly. - Cool and Serve:
• Once completely cool, the cookies will have absorbed the sweetness of the powdered sugar, making them soft and melt-in-your-mouth delicious. Serve and enjoy!
Tips for Success
- Chill the Dough: If the dough feels too soft or sticky to work with, chill it for 30 minutes in the refrigerator before rolling into balls. This helps maintain the shape and ensures they don’t spread too much while baking.
- Don’t Overbake: Keep an eye on your cookies while they bake. They should remain light in color and only have a faint golden hue at the edges. Overbaking can cause them to lose their delicate texture.
- Nut Alternatives: If you prefer a different nut, feel free to substitute chopped walnuts, almonds, or even hazelnuts. You can also make them without nuts for a simpler version.
Fun Twists
- Cinnamon-Spiced Mexican Wedding Cookies: Add a teaspoon of ground cinnamon to the dough for a warm, spiced flavor that pairs beautifully with the buttery cookies.
- Chocolate Dipped Mexican Wedding Cookies: After rolling the cookies in powdered sugar, dip one end in melted dark chocolate and allow them to cool, adding an extra layer of flavor.
- Almond Mexican Wedding Cookies: Replace the vanilla extract with almond extract for a nutty twist that complements the pecans perfectly.
Final Touch
Mexican Wedding Cookies are a timeless and elegant treat, perfect for any celebration or as a special homemade gift. Their soft, crumbly texture and nutty flavor, combined with the sweetness of the powdered sugar coating, make them irresistible. Whether you’re making them for a holiday or just for a sweet treat, these cookies will surely bring joy to anyone who takes a bite.
Enjoy the melt-in-your-mouth goodness with every cookie! 🍪