Polvorones (Mexican Wedding Cookies)
Crumbly pecan butter cookies that melt in the mouth, rolled twice in icing sugar for a snowy coat.
- Time1 hr
- LevelEasy
- Costabout £0.20 a head
- Oven160°C (140°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 160°C (140°C fan). Spread the pecans on a tray and toast for 8 minutes until they smell nutty. Leave to cool, then chop very finely.
8 min - 2
Beat the butter and sifted icing sugar together for 2 minutes until pale and creamy. Beat in the vanilla.
- 3
Stir in the flour, salt and pecans to make a soft dough. Chill for 20 minutes so it is easy to roll.
20 min - 4
Roll the dough into balls the size of a walnut, about 25 g each, and place them on lined trays, 3 cm apart.
- 5
Bake for 16 to 18 minutes, until set and just starting to turn pale gold on the base.
17 min - 6
Cool for 5 minutes, then roll the warm cookies in the icing sugar. Leave until cold, then roll again for a thick snowy coat.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.