Mexican Wedding Cookies
Mexican Wedding Cookies, are served at most weddings and celebrations in Mexico, and are perfect for Cinco de Mayo. Known as Polvorones, these buttery confections are packed with a toasted pecans and dusted with confectioners’ sugar. They literally melt in your mouth and break into fine crumbs, leaving the extra crunch of the toasted pecans.
Servings: 164 cookies
- 1 cup (2 sticks) unsalted butter, room temperature
- ⅓ cup confectioners' sugar
- 2 teaspoons vanilla extract
- 1 Tablespoon water
- 2 cups 10 ounces all purpose flour
- 1 ½ cups chopped pecans toasted
- Additional confectioners' sugar for dusting about 2 cups
Preheat oven to 350° F.
In a large bowl, beat butter until creamy. Add ⅓ cup confectioners sugar and beat until fluffy. Add vanilla extract and water; blend well. Add flour and stir until well blended. Stir in pecans.
Form into small balls (no larger than the diameter of a penny - the smaller the balls, the better the cookies). Place on an ungreased cookie sheet. Bake for 25 minutes or until golden brown.
Remove from the oven and immediately roll in confectioners' sugar. When all cookies have been rolled in confectioners' sugar, roll the cookies again in confectioners 'sugar.
Store in an airtight container (I use a ziploc bag).
Yield: 13 to 14 dozen.
Calories: 23kcal | Carbohydrates: 1g | Fat: 1g | Cholesterol: 2mg | Potassium: 6mg | Vitamin A: 35IU | Calcium: 1mg | Iron: 0.1mg