Mexican Wedding Cookies need a new name. “Wedding” implies special occasion, as if these cookies are reserved for life changing events only, not to be consumed more often than that.
How about Mexican Monday Cookies? Any Day of the Week Cookies?
Or you can use any term that will give you permission to make them more often than once per year as they are delicioso…
Mexican Wedding Cookies Recipe
Sometimes you’ll see these referred to Polvorones, a term used liberally to describe a wide range of cookies that all fall in the crumbly shortbread realm. (Mexican Pulverizers?!)
Technically you have quite a bit of leeway on the nuts used in this recipe, but after recently trying a Pecans and Almonds mix we are back to using 100 percent Pecans as they just seem to taste better.
It’s worth toasting the pecans for a few minutes to bring them back to life so we’ll start with that. This is one cup of pecans toasting in a dry skillet over medium heat.
After a few minutes you’ll start to smell them. Perfect!
You can chop them up or crush them, but I’m using a food processor for this recipe so they’ll get a quick whirl in the processor.
Set these aside for now.
Next, add a full stick of room temperature butter (1 cup) and 1/2 cup powdered sugar to the food processor (or mixer), along with 1 teaspoon vanilla.
Combine well and then add 2 cups of flour and 1/4 teaspoon salt to the processor.
Once a dough has formed add it to a mixing bowl and stir in the pecans.
And that’s it. No wedding necessary. Easy right?
Depending on how patient you’re feeling, you’ll get a slightly ‘better’ cookie if you let this dough chill for 30-60 minutes. (Here is some info on experimenting with different dough chilling times.)
Once chilled, roll the dough into golf ball sized rounds, a bit less than one inch across, and roll in powdered sugar.
You’ll get 12-15 cookies from this batch, enough to fill up a standard sized baking sheet lined with parchment paper for easy cleanup.
These will need 20-25 minutes in a 350F oven. This batch was in the oven for 23 minutes and the tops were just starting to turn golden brown.
Set aside to let them cool for a few minutes, but don’t forget a final dose of powdered sugar.
Rolling them in the sugar again works fine, but the more aesthetically pleasing method is a sprinkling from above using any type of grater.
Add some powdered sugar to the grater and give it a light tap over the cookies.
And while it’s tempting to stop here and take a bite, I think it’s worth trying these with cinnamon the first time you make them. You can use the same grater method to give them a light, even coating of cinnamon.
If you’ve somehow waited this long to take a bite then it’s time to finally dig in. If all went according to plan you’ve got a scrumptious, crumbly, sweet delight on your hands.
Hola Mexican Monday Cookies!
Or feel free to come up with your own name for these delights; anything that will give you permission to make another batch. Breakfast cookies?!!!
Here's the world's simplest recipe for a batch of scrumptious Mexican Wedding Cookies. Don't forget a final sprinkling of powdered sugar and cinnamon. So good!
- 1 cup pecans
- 1 cup butter (1 full stick)
- 1/2 cup powdered sugar (plus more to coat)
- 2 cups flour
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Toast the pecans for a few minutes in a dry skillet over medium heat.
Crush the pecans into small pieces and set aside. (Note: I used a food processor for everything in this recipe).
Add 1 cup room temperature butter and 1/2 cup powdered sugar to the food processor, along with 1 teaspoon vanilla. Combine well.
Add 2 cups flour and 1/4 teaspoon salt to the mixture. Combine until a dough has formed.
Add the dough to a mixing bowl and stir in the pecan pieces. Let this dough chill in the fridge for 30-60 minutes.
Form golfball sized rounds with the dough and roll them in powdered sugar. Bake for 20-25 minutes at 350F or until they just start to turn golden brown. (I used a standard sized baking sheet lined with parchment paper for easy cleanup).
Let cool for a few minutes and then give them a final sprinkling of powdered sugar and cinnamon. Serve immediately and store the leftovers in an airtight container in the fridge.
I've tried this recipe using half pecans and half almonds but prefer it with 100 percent pecans.
I like these best when they are small. Larger sized polvorones can taste dry.
I used a food processor for this recipe but a mixer works just as well.
I used salted butter for this batch. If using unsalted butter I would probably add an additional pinch of salt when making the dough.
Want to read our most recent recipe? It’s this Mexican Cuban Sandwich.