Polvorones - Mexican Wedding Cookies
These melt in your mouth cookies are perfect for tea time.
Servings: 16 cookies
Calories: 197kcal
Ingredients
- 1 cup softened butter
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
- 2 ¼ cups all purpose flour
- ¼ teaspoon salt
- 1/3 cup chopped pecans or walnuts
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper.
- In the bowl of an electric mixer, mix the butter and sugar until creamy.
- Add vanilla and mix until combined.
- Add flour and salt. Mix until just combined.
- With a rubber spatula, fold in the nuts.
- Mix until fully incorporated.
- Form into 16 balls evenly sized balls and place on prepared baking sheet.
- Bake for 10-12 minutes until cookies are set and just starting to brown on the bottom.
- Carefully roll in powdered sugar.
- Leave to cool completely before storing in an air tight container.
Notes
Traditionally, the cookies would have more nuts. However, since I have nut allergies can only have these nuts in very small quantity. You can increase the quantity of nuts to ¾ cup for a more traditional version.
Be very gentle when rolling the cookies in the sugar. As they will still be warm, they will break apart if you are too rough.
Nutrition
Calories: 197kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 138mg | Potassium: 32mg | Fiber: 1g | Sugar: 4g | Vitamin A: 355IU | Calcium: 8mg | Iron: 1mg
Did you make this recipe? Let me see!Tag me on Instagram @chefmireille so I can see yours!
Is this recipe on my You Tube channel?Find out and subscribe to my channel here!