Mexican Wedding Cookies
These melt-in-your-mouth Mexican wedding cookies, also known as Polvorones or Snowball cookies, are buttery, nutty, and coated in powdered sugar. Perfect for holidays or any special occasion!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 0.5 cup pecans finely chopped
- 0.5 cup unsalted butter softened
- 0.25 cup powdered sugar plus more for coating
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, chopped pecans, and salt.
- In a large bowl, cream together the softened butter and 1/4 cup powdered sugar until light and fluffy.
- Beat in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be crumbly.
- Roll the dough into 1-inch balls and place them on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Once completely cool, toss the cookies in the remaining powdered sugar until well coated.
Notes
Store the cookies in an airtight container at room temperature for up to 3 days. For best results, re-coat with powdered sugar before serving if they lose their coating.