Wedding Cookies
The original recipe that I found is called Mexican Wedding Cookies, or Polvorones. When I googled the origins of these cookies, the Institute of Culinary Education says:
Historians believe that the recipe migrated to Mexico by way of European nuns or Spanish conquistadors in the Americas in the 16th century. Traditionally, these sweet cookies are made with finely chopped nuts like walnuts, pecans, hazelnuts or almonds, though this can vary depending on the recipe's origins.
There are not really any special ingredients. The original recipe calls for Salted Butter. I stuck with this because the recipe itself does not call for salt, so this gives some of that flavor without adding any extra salt. You could probably try with unsalted butter, too, if that is all you have. Then add maybe a pinch of salt. It’s up to you.
Wedding Cookies
Ingredients
- 1 c. Salted Butter
- 3/4 c. Powdered Sugar (Plus more for rolling)
- 1 T. Vanilla Extract
- 1 3/4 c.
- 1 c. Pecans (chopped)
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed 1 minute. Mix in 3/4 cup powdered sugar and beat until smooth and creamy. Scrape down the sides.
- Mix in the vanilla. Scrape down the sides. Add the flour and mix on low speed just until combined. Mix in the pecans until combined.
- Scoop out dough into plastic wrap or just cover the bowl. Refrigerate for at least one hour.
- Pre-heat oven to 350 degrees. Portion dough into Tablespoons and roll into balls Place on to parchment paper lined baking sheets.
- Bake 10 to 12 minutes, or until the bottoms are lightly brown. Let cool on pan 5 minutes.
- Place about 3/4 cup powdered sugar in a bowl. Roll the warm cookies in the powdered sugar, being sure to coat all sides. Place on a cooling rack to cool completely. Once cooled, roll again or use a sifter to sift the remainder of the powdered sugar over top.
