I have recently tried these little cookies and am eager to share them with everyone I know, including you, dear reader. Polvorones, also known as Mexican wedding cookies, are a popular holiday shortbread dessert in nations such as Mexico, Spain and the Philippines. This recipe is for the beginner who does not have much time to spend in the kitchen, but will not settle for anything less than mouthwatering cookies. I made the mistake of halving the recipe the first time around, ending up with not nearly enough cookies given they’re small and easily melt in your mouth, so I would recommend sticking with the recipe or even doubling it. You’ll be the talk of the party with these!
Yield: 4 dozen
Time: About an hour
- Walnuts – 1 1/2 cups
- Pinch of Salt – optional (depending on the yield)
- Butter – 2 sticks, unsalted, room temperature
- Granulated Sugar – 1/2 cup
- All-Purpose Flour – 2 cups
- Confectioners’ Sugar – 1/2 cup, more as needed for serving
- Ground Cinnamon – optional, as a garnish
- Finely grind 1/2 cup of the walnuts and (optional) mix with the salt.
- Roughly chop the remaining 1 cup of walnuts.
- Preheat your oven to 325 degrees F. Beat the butter with an electric mixer until smooth.
- Add the sugar and beat until light and fluffy.
- Beat in the flour and mix with both the ground and chopped walnuts.
- Divide the dough in half and form each half into a ball, and then wrap each half separately in plastic. Refrigerate for 30 minutes.
- After 30 minutes, working with half the dough at a time, form 2 teaspoon balls.
- Place the balls on two baking sheets, spacing them 1/2 inch apart.
- Bake the cookies for about 18 min. Remove the cookies and let cool, then place the confectioners’ sugar in a bowl and roll the cookies in the sugar.
- Enjoy your cookies! (Yes, this is mandatory)
Thank you for reading!
And if you’d like to make your own Illustrated Procedure, then please refer to this helpful post.