Mexican Wedding Cookies (Polvorones)

Why you’ll love it

• 6 ingredients, no eggs.
• Ultra-tender texture that melts in your mouth.
• Great for gifting: they keep beautifully for two weeks.

Quick facts

Ingredients

• 1 cup (225 g) unsalted butter, softened
• 1/2 cup (60 g) powdered sugar, plus 1 1/2 cups (180 g) for rolling
• 2 tsp vanilla extract
• 2 cups (250 g) all-purpose flour
• 1/4 tsp salt
• 1 cup (115 g) pecans, toasted and very finely chopped

Step-by-step method

1. Cream the butter. Beat the butter with 1/2 cup powdered sugar and the vanilla for 2–3 minutes, until light and creamy.

2. Add the dry ingredients. Mix in the flour and salt on low speed, then the pecans, just until a soft dough forms.

3. Chill. Cover and refrigerate the dough 30 minutes so the cookies hold their round shape.

4. Shape. Heat the oven to 350°F (175°C). Roll the dough into 1-inch (2.5 cm) balls and place them 1 inch apart on parchment-lined baking sheets.

5. Bake. Bake 12–15 minutes, until the bottoms are lightly golden but the tops stay pale.

6. First roll. Let them cool 5 minutes, then gently roll the warm cookies in powdered sugar. Cool completely on a rack.

7. Second roll. Roll them in powdered sugar once more for a thick, snowy coat.

Tips for the best result

• The double roll is the secret: the first coat melts slightly and helps the second one stick.
• Chop the pecans very finely so the cookies stay smooth and round.
• Swap pecans for walnuts or almonds if you like.

Storage

Store in an airtight container at room temperature up to 2 weeks, or freeze up to 3 months.