Description
These Mexican Christmas Cookies are melt-in-your-mouth treats made with a buttery base, finely chopped nuts, and a dusting of powdered sugar. Known as Polvorones or Mexican Wedding Cookies, they’re a classic addition to any holiday dessert table.
Ingredients
Scale
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar, plus extra for dusting
- 1 teaspoon vanilla extract
- 2 cups (250 g) all-purpose flour
- 1/4 teaspoon salt
- 1 cup (120 g) finely chopped pecans or walnuts
Instructions
1. Preheat the oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Make the cookie dough
- In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (2–3 minutes).
- Mix in the vanilla extract until combined.
- Gradually add the flour and salt, mixing until a soft dough forms.
- Fold in the finely chopped nuts until evenly distributed.
3. Shape the cookies
- Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Gently flatten the tops of the cookies slightly with your fingers or the back of a spoon.
4. Bake
- Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.
5. Coat with powdered sugar
- Allow the cookies to cool on the baking sheets for 5 minutes.
- While still warm, roll the cookies in powdered sugar until fully coated.
- Let the cookies cool completely, then roll them in powdered sugar again for a snowy finish.
Notes
- Nut substitutions: Use almonds or hazelnuts for a variation in flavor.
- Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
- Make-ahead: Prepare the dough ahead of time and refrigerate for up to 2 days. Bring to room temperature before shaping and baking.