Best Pumpkin Pecan Polvorones Mexican Wedding Cookies Recipes

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POLVORONES (MEXICAN WEDDING COOKIES)



Polvorones (Mexican Wedding Cookies) image

Rich and buttery pecan shortbread cookies that melt in your mouth! Really pretty on a winter Holiday dessert table!

Provided by Cecilia Myers @SugarDumpling

Categories     Cookies

Number Of Ingredients 6

1 cup(s) pecans, in pieces
1 cup(s) butter, unsalted
1 1/2 cup(s) powdered sugar
2 cup(s) all purpose flour
2 teaspoon(s) pure vanilla extract
1/4 teaspoon(s) salt

Steps:

  • Process pecans until ground but not "pasty."
  • Beat butter and 1/2 C. powdered sugar on medium until fluffy, scraping down once.
  • Gradually add 1 C. flour, vanilla and salt. Beat on low until well blended, scraping down once.
  • Fold in remaining flour and ground nuts with spoon until just blended. Careful not to over-stir.
  • Form dough into a ball, wrap in plastic and refrigerate at least 1 hour.
  • Preheat oven to 350 degrees.
  • Roll tablespoons of dough into 1 inch balls. Place 1 inch apart on an ungreased baking sheet.
  • Bake 12-15 minutes or until pale golden brown. Let cookies stand on sheet 2 minutes.
  • Place 1 C. powdered sugar in serving dish. Transfer hot cookies to dish (easiest to do one at a time) and roll to coat evenly. Let cookies cool in sugar.
  • Sift more sugar over platter of cookies just before serving.

MEXICAN WEDDING COOKIES (POLVORONES)



Mexican Wedding Cookies (Polvorones) image

Make and share this Mexican Wedding Cookies (Polvorones) recipe from Food.com.

Provided by Crisco Recipes

Categories     Dessert

Time 35m

Yield 4 dozen cookies

Number Of Ingredients 7

1 cup Crisco® Butter Flavor All-Vegetable Shortening or 1 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening
2 cups powdered sugar, divided
2 teaspoons vanilla extract
2 cups Pillsbury BEST® All Purpose Flour
1/2 teaspoon baking soda
1/8 teaspoon salt
2 cups walnuts, finely chopped

Steps:

  • HEAT oven to 350°F.
  • COMBINE shortening, 1 cup powdered sugar and vanilla in bowl of electric mixer; beat on medium speed until well blended.
  • COMBINE flour, baking soda and salt in medium bowl. Add to creamed mixture; mix well. Stir in walnuts; mix well. Roll dough into walnut-size balls; place on ungreased baking sheets about 1 1 ⁄ 2 inches apart.
  • BAKE 15 minutes or until edges begin to brown slightly. Cool on baking sheets until cool enough to handle, but still warm. While still warm, roll in remaining 1 cup powdered sugar; place on cooling racks to cool completely.

Nutrition Facts : Calories 1302.6, Fat 90, SaturatedFat 16.5, Sodium 235.8, Carbohydrate 115.8, Fiber 5.6, Sugar 60.6, Protein 15.4

POLVORONES (MEXICAN WEDDING COOKIES)



Polvorones (Mexican Wedding Cookies) image

Marcela Valladolid's crumbly and buttery cookies will melt in your mouth. They're easy to prepare and are perfect for dipping in a cup of hot cocoa.

Provided by Marcela Valladolid

Categories     dessert

Time 1h

Yield makes about 4 dozen

Number Of Ingredients 7

1 1/2 cups walnuts
Pinch fine salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 cup confectioners' sugar, plus more for serving
Ground cinnamon, for garnish (optional)

Steps:

  • Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
  • Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
  • Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
  • Put the confectioners' sugar in a large bowl.
  • Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
  • Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.

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