Polvorones (Mexican Wedding Cookies)
If you're in search of an easy-to-make cookie that is sure to please a crowd, look no further than polvorones. The name "polvorones" roughly translates to "crumbly" in Spanish, which perfectly describes these delightful treats. Being a type of shortbread-style cookie, they have a high fat content due to the ratio of butter to flour and sugar, resulting in a deliciously crumbly and "short" texture. While polvorones are sometimes referred to as Mexican wedding cookies or Russian tea cakes, their origins are not entirely clear and don't seem to be directly associated with weddings in Mexico. However, what is undeniable is their melt-in-your-mouth deliciousness, making them a perfect addition to any holiday cookie assortment.To prepare these cookies, you'll begin by toasting walnuts until they become wonderfully fragrant. Then, they are ground into a flour-like consistency, imparting a delightful toasted nuttiness to every bite. While walnuts are commonly used, you can easily swap them out for pecans or almonds if you prefer. The choice is yours, and each nut will bring its own unique flavor to the cookies.
Ingredients
- 1 1/2 c. (140 g.) walnuts
- 1/2 tsp. kosher salt
- 1 3/4 c. (200 g.) powdered sugar, divided
- 1 c. (2 sticks) unsalted butter, room temperature
- 3/4 tsp. pure vanilla extract
- 2 c. (240 g.) all-purpose flour
Instructions
- Preheat oven to 350°. Place walnuts on a rimmed baking sheet and toast until golden brown and fragrant, 8 to 10 minutes. Transfer to a food processor and let cool 15 minutes.
- Process walnuts, salt, and 3/4 cup powdered sugar until nuts are finely ground, about 20 seconds. Add butter and vanilla and process until smooth, about 10 seconds. Add flour and process until a dough forms, about 30 seconds. Using a rubber spatula, scrape dough into a large bowl and refrigerate until cold, about 1 hour.
- Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Scoop out 1 tablespoon dough and roll into a 1" ball. Arrange balls 1 1/2" apart on prepared sheets. Refrigerate remaining dough while first batch bakes.
- Bake cookies, rotating sheets front to back halfway through, until cookies are slightly golden brown on the edges, 14 to 16 minutes. Transfer cookies to a wire rack and let cool 15 minutes. Repeat with remaining dough.
- Place remaining 1 cup powdered sugar in a medium bowl. Roll cookies in sugar until well coated.
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