Polvorones [also known as Mexican Wedding Cookies] are my go to cookie when I'm in need of something sweet, but don't really want to think about baking anything complicated. I can almost eyeball the entire recipe at this point, and they still turn out delectable every time.
This particular recipe is on the lighter side. I've slowly figured out how to use the least butter necessary, while not compromising the cookie's flavor. That way, I can pop as much of these in, without all the guilt! [well, maybe just a bit of guilt...]
- ¾ cup pecans [I like to grind up 1/2 and chop 1/4 for texture]
- 1 ½ cups flour
- ¾ cup confectioner's sugar, plus an extra 1/4 cup for dusting
- ½ tsp. salt
- 6 tbsp. unsalted butter, chilled and cut into small chunks
- 1 tsp. vanilla extract
- 1 egg, whisked
- Preheat oven to 350 degrees.
- Combine sugar and pecans in either a food processor [if you like a more delicate cookie] or by hand [if you prefer a coarser texture]. In a separate bowl, combine flour and salt.
- Add butter and vanilla to the flour mixture and either using a food processor, a dough cutter or a fork, work the chunks of butter into the flour until the flour and butter are combined with a coarse texture. [You'll want to work quickly so that the butter stays cold!]
- Work the sugar and pecan mixture into the butter and flour until combined. Add the egg to the mixture and quickly knead into a dough.
- Roll the dough into small balls about an inch in diameter and place on a baking sheet lined with parchment or a silpat [if you don't own one yet- it's a must have for the kitchen!] Worried the dough is too soft or warm? Follow step 6, otherwise, skip to 7.
- Refrigerate the tray of cookies for 30 minutes.
- Bake the cookies for 15 minutes. [depending on your oven, this may vary by a minute or two]. Allow the cookies to cool on a wire rack for a few minutes and then roll in the extra powdered sugar.
These are best served immediately, but taste just as yummy stored for later. [but they won't last, trust me!] I also love eating them alongside fresh raspberries or blackberries. This helps me eat a few less cookies and keeps things appearing slightly healthy!
Eating gluten free? I've made this recipe using Thomas Keller's Gluten Free Flour Mix, and they're just as delicious!
To make these extra fast [it's already a quick recipe, but they can be made even quicker, I've tried!] I always like to have a stash of pecans [walnut and almonds also work really well!] already chopped and prepped for a recipe. The same goes for the chilled and cubed butter- you can use butter this way in many recipes, so it doesn't hurt to have some prepped and in zip locks, ready for your next batch of cookies.