Mexican Wedding Cookies (Polvorones)

Mexican Wedding Cookies
Total Time
58 Mins
Serves
36
Serving Size
1 cookie
Course
Desserts

Total Time

Prep Time
20 Mins
Cook Time
38 Mins
Total Time
58 Mins

Nutrition

Calories
134 cal
Total Fat
9 g
Saturated Fat
4 g
Polyunsaturated Fat
3 g
Monounsaturated Fat
2 g
Cholesterol
14 mg
Sodium
50 mg
Carbohydrates
13 g
Dietary Fiber
1 g
Total Sugars
7 g
Added Sugars
7 g
Protein
2 g
Vitamin D
0 mcg
Calcium
8 mg
Iron
0 mg
Potassium
34 mg

Ingredients

  • 2 cups California walnuts toasted

  • 2 cups all-purpose flour

  • 3/4 teaspoon salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 1/3 cup granulated sugar

  • 1-1/2 teaspoons vanilla extract

  • 1-1/2 cups powdered sugar

Preparation

  1. Adjust two oven racks to the upper middle and lower middle positions of the oven and preheat to 325℉. Line two baking sheets with parchment paper or silicone mats.

  2. In a food processor, finely grind 1 cup walnuts, about 10 to 15 seconds. Transfer to medium bowl.

  3. Pulse the remaining 1 cup walnuts in food processor, about 5 seconds. Add to the medium bowl containing finely ground walnuts. Stir in flour and salt and set aside.

  4. Combine butter and granulated sugar in bowl for electric mixer. Beat 2 minutes or until fluffy. Scrape sides of bow. Add vanilla; beat 1 minute.

  5. Add flour and walnut mixture; beat 30 seconds or until combined. Scrape down the sides of bowl and beaters and continue to hand mix the dough until well combined.

  6. Working with 1 tablespoon of dough at a time, roll into 1-1/4-inch balls and arrange 1 inch apart on prepared baking sheets. Bake until cookies are lightly golden brown, about 18 minutes, rotating baking sheets after 9 minutes.

  7. Remove cookies from oven and cool on baking sheets for 10 minutes. Transfer to a wire rack; cool completely. Roll cookies in powdered sugar.

  8. Just before serving, re-roll cookies in powdered sugar. Gently shake to remove the excess.