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Mexican Wedding Cookies

August 4, 2017 By Patrick 3 Comments

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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…

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! mexicanplease.com

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.

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! mexicanplease.com

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.

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! mexicanplease.com

Set these aside for now.

Next, add 1 cup room temperature butter and 1/2 cup powdered sugar to the food processor (or mixer), along with 1 teaspoon vanilla.

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! mexicanplease.com

Combine well and then add 2 cups of flour and 1/4 teaspoon salt to the processor.

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! mexicanplease.com

Once a dough has formed add it to  a mixing bowl and stir in the pecans.

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! mexicanplease.com

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.

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! mexicanplease.com

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.

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! mexicanplease.com

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.

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! mexicanplease.com

Add some powdered sugar to the grater and give it a light tap over the 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! mexicanplease.com

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.

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! mexicanplease.com

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.

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! mexicanplease.com

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?!!!

Buen Provecho.

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! mexicanplease.com

Mexican Wedding 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!
5 from 2 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8
Calories: 453kcal
Author: Mexican Please

Ingredients

  • 1 cup pecans
  • 1 cup butter
  • 1/2 cup powdered sugar (plus more to coat)
  • 2 cups flour
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon

Instructions

  • 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.

Notes

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.
Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

 

Want to read our most recent recipe?  It’s this Mexican Cuban Sandwich.

A delicious update on the classic Cuban Sandwich. We are using pickled jalapenos and chipotle mayo in place of the pickles and mustard. Works great with leftover carnitas! mexicanplease.com

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Reader Interactions

Comments

  1. LisaH

    June 16, 2021 at 3:54 pm

    5 stars
    Wonderful cookie! I substituted with vegan butter and the cookies came out just fine. I also found it was easier to ball the cookies before chilling. I then chilled the rolled cookies before baking. The cinnamon in the powdered sugar really added to the flavor. Delicious. Thank you!

    Reply
    • Patrick

      June 21, 2021 at 10:06 am

      Ahh so good to know that about the vegan butter Lisa, I will try that at some point. Cheers.

      Reply
  2. Lolly

    January 18, 2021 at 4:55 pm

    5 stars
    Yes, they’re a type of shortbread. I equate them to pecan sandies. I love the addition of cinnamon.

    Reply

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Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

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