Polvoron (Mexican Wedding Cookies)
Votes: 6
Time: 1 hour.
Complexity: easily
Quantity: 48 pcs.
Complexity: easily
Quantity: 48 pcs.
Polvorón is a popular cookie throughout Spanish-speaking countries. Baked from shortcrust pastry with nuts, it's incredibly delicious, deeply nutty, and simply melts in your mouth. In Mexico, it's common to bake polvorón balls, roll them in powdered sugar, and serve them at weddings, although in other countries, these cookies are considered a traditional Christmas treat. You don't have to wait for the holidays; simply bake some polvorones for tea and share them with your loved ones.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups walnuts
- A pinch of fine salt
- 220 g butter, room temperature
- 0.5 cup granulated sugar
- 2 cups of flour
- 0.5 cup powdered sugar + extra for serving
- Ground cinnamon, for garnish (optional)
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Recipes with similar ingredients: walnuts, butter, sugar, premium flour, powdered sugar, cinnamon
Cooking the dish according to the recipe:
- Place 0.5 cups of walnuts and salt in a food processor and process. Coarsely chop the remaining nuts.
- Place 2 oven racks on the top and bottom shelf and preheat the oven to 160°C.
- In a large bowl, beat the butter with a mixer on medium-high speed until smooth, 2-3 minutes. Add the sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Stir in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap each half in plastic wrap and refrigerate for 30 minutes.
- Place powdered sugar in a large bowl.
- Start with one piece of dough, leaving the other in the refrigerator. Take 2 teaspoons of dough at a time and roll them into balls. Place the balls on a baking sheet, spacing them 1 cm apart.
- Bake the cookies until golden brown on the bottom and pale golden brown on top, about 18 minutes. Cool the cookies on the baking sheet for 5 minutes. Roll the warm cookies in powdered sugar. Then transfer them to a wire rack and cool completely.
The cookies can be made in advance and stored for up to 2 days. Store the cooled cookies in an airtight container. Make sure they're completely cool, otherwise they'll become soft in the container. You can sprinkle the cookies with powdered sugar and cinnamon before serving.
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