Name: Polvorones (Mexican Wedding Cookies)
Prep time: 10 min
Cook time: 10 min
Yield: 3
Ingredients: 1 1/2 c. (140 g.) walnuts -; 1/2 tsp. kosher salt -; 1 3/4 c. (200 g.) powdered sugar, divided -; 1 c. (2 sticks) unsalted butter, room temperature -; 3/4 tsp. pure vanilla extract -; 2 c. (240 g.) all-purpose flour -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Polvorones (Mexican Wedding Cookies)

1. 1 1/2 c. (140 g.) walnuts -

2. 1/2 tsp. kosher salt -

3. 1 3/4 c. (200 g.) powdered sugar, divided -

4. 1 c. (2 sticks) unsalted butter, room temperature -

5. 3/4 tsp. pure vanilla extract -

6. 2 c. (240 g.) all-purpose flour -

How to cook deliciously - Polvorones (Mexican Wedding Cookies)

1. Stage

Preheat oven to 350°. Place walnuts on a rimmed baking sheet and toast until golden brown and fragrant, 8 to 10 minutes. Transfer to a food processor and let cool 15 minutes.

2. Stage

Process walnuts, salt, and 3/4 cup powdered sugar until nuts are finely ground, about 20 seconds. Add butter and vanilla and process until smooth, about 10 seconds. Add flour and process until a dough forms, about 30 seconds. Using a rubber spatula, scrape dough into a large bowl and refrigerate until cold, about 1 hour.

3. Stage

Preheat oven to 350°. Line 2 rimmed baking sheets with parchment paper. Scoop out 1 tablespoon dough and roll into a 1" ball. Arrange balls 1 1/2" apart on prepared sheets. Refrigerate remaining dough while first batch bakes.

4. Stage

Bake cookies, rotating sheets front to back halfway through, until cookies are slightly golden brown on the edges, 14 to 16 minutes. Transfer cookies to a wire rack and let cool 15 minutes. Repeat with remaining dough.

5. Stage

Place remaining 1 cup powdered sugar in a medium bowl. Roll cookies in sugar until well coated.