Pumpkin Pecan Polvorones Mexican Wedding Cookies Recipes

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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.

PECAN MEXICAN WEDDING COOKIES



Pecan Mexican Wedding Cookies image

I've been making these cookies forever. Somewhere along the way I've discovered toasting the pecans brings out their flavor. Great Holiday cookie!

Provided by cookiebaker

Categories     Dessert

Time 40m

Yield 40 cookies

Number Of Ingredients 7

1 cup butter, softened
1/2 cup sifted confectioners' sugar
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
2 cups flour
1/2 cup toasted then finely chopped pecans
1 cup sifted powdered sugar

Steps:

  • In a large bowl beat butter 30 seconds.
  • Add 1/2 cup powdered sugar and cinnamon; beat until combined.
  • Beat in 2 teaspoons water and vanilla.
  • Stir in flour and pecans with a wooden spoon.
  • Shape into 1-inch balls.
  • Place on ungreased cookie sheet 1 inch apart.
  • Bake in 325 degree oven 20 minutes or until lightly browned on bottoms.
  • Transfer to wire rack.
  • Cool.
  • Place 1 cup of powdered sugar in plastic bag.
  • Add cookies few at a time; shake gently to coat.
  • I make these 1 month ahead of time and freeze them before their final coat of powdered sugar.
  • I thaw them out before sugaring.

Nutrition Facts : Calories 90.7, Fat 5.7, SaturatedFat 3, Cholesterol 12.2, Sodium 32.9, Carbohydrate 9.5, Fiber 0.3, Sugar 4.5, Protein 0.8

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