Teresa's Recipes
Mexican Wedding Cookies (Polvorones)
Delight in the rich tradition of Mexican wedding cookies, or polvorones, that melt in your mouth with each buttery bite. These crumbly cookies are a celebration of flavors, featuring finely ground almonds and a sweet dusting of powdered sugar that elevates their elegance. Perfect for weddings, holidays, or simply to share with loved ones, these cookies bring a touch of warmth and nostalgia to any occasion.
Ingredients
- 1 cup, softened Unsalted butter
- 1/2 cup, plus more for rolling Powdered sugar
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 cup Ground almonds
- 1/4 teaspoon Salt
Dietary Notes
- Servings: 24
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Calories: 120
- Fat: 8g
- Carbs: 12g
- Protein: 2g
- Sodium: 40mg
- Sugar: 5g
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter and 1/2 cup of powdered sugar until light and fluffy, about 3-5 minutes.
- Add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, ground almonds, and salt until evenly combined.
- Gradually add the dry ingredients to the butter mixture, mixing until a soft dough forms.
- Shape the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the cookies are lightly golden brown on the bottom but still pale on top.
- Allow the cookies to cool on the baking sheet for a few minutes, then roll them in powdered sugar while still warm.
- Once completely cooled, roll the cookies in powdered sugar again for a final generous coating.
- Serve and enjoy your delightful Mexican wedding cookies!
Tips
- For a nut-free version, substitute ground almonds with finely ground sunflower seeds or use all-purpose flour only.
- You can add a hint of cinnamon or lemon zest to the dough for an extra layer of flavor.
- These cookies can be stored in an airtight container for up to a week, but they are best enjoyed fresh.