Mexican Wedding Cookies

Mexican Wedding Cookies

Polvorones
30 cookies
Course: Dessert
Cuisine: Mexican
Keyword: confectioners' sugar, cookies, pati's mexican table, pecans, powdered sugar
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Mexican Wedding Cookies recipe from Pati's Mexican Table Season 2, Episode 1 “Classic Mexican Food Battles”

Ingredients

  • 2 cups all-purpose flour
  • 1/8 teaspoon kosher or sea salt
  • 1/2 cup cold unsalted butter, cut into chunks
  • 1/2 cup vegetable shortening, or double the butter
  • 1/2 cup pecans, ground or finely chopped
  • 3/4 cup confectioners' sugar, plus more for dusting
  • 1 egg

To Prepare

  • Preheat the oven to 350 degrees. Butter a large cookie sheet.
  • In a food processor fitted with the steel blade, pulse the pecans until they are finely chopped. Add the powdered sugar, flour and salt, and pulse again. Scrape down the sides of the bowl with a spatula if necessary.
  • Drop in the butter and shortening chunks, and pulse a couple of times. Add the egg and pulse again, just until the mixture starts to come together. Roll the dough into 1- to 1 1/2″ balls with your hands.
  • Place the balls on the baking sheet, spacing them 1″ apart; give them a light pat on the top. Bake until the cookies are golden brown, about 15 minutes. You may need to bake two batches.
  • Generously, really super generously, dust extra confectioners’ sugar over the top of the cookies.

57 comments on “Mexican Wedding Cookies

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  1. Hola!!! Me encanta como cocinas pero me gustaría que tus recetas también las escribieras en español. La verdad no entiendo muy bien el inglés! ☹️ Gracias! Y Felicidades por todas tus creaciones!

  2. Pati thank you for your recipe! I’m making these especially for my mom. These are her favorite cookies! I finished baking 25 dozen last night now one more batch just for my mom! Thanks again!

  3. Hi Pati… This will be the first time i bake cookies..:) i ve have a question . i have read other recipes and they add vanilla to the batter. Im just wondering if i should add vanilla or not?:-/

  4. I use to make them at Christmas for many years to give to family. But I stopped for a few years to make my rice krispie teddy bears ( a crowd pleaser) I made the cookies last year but they never made it out of the house! They were eaten up.😊💕

  5. They’re better if you just use butter. Love you Pati! I’ve been making these every Christmas for 40 years or more. We started calling them Russian tea cakes because my family was from Russia/Poland area. They made them there. Now that I have a grandson, to make it easy, I just call them Snow Balls. There’s nothing better at least to me and my family. Now my Grandson William helps me roll them out. He’s 7.

  6. I am so happy to find this recipe for these wedding cakes. When I was in high school we made them in our home economics class. I love them and lost my original recipe. Going to the store tomorrow to get the ingredient that I don’t already have so I can make some.

  7. I followed this recipe exactly. I thought the amount of sugar to two cups flour seemed like a mic match and it was. Recipe needs adjusting

  8. Always delicious! These are powdery and don’t harden like the recipe I use to have. Me encantan! Se los mandó a mis suegros .

    1. The cookies will actually keep for a couple weeks covered in your kitchen…and they will keep even longer if you store them tightly in plastic bags (with no air inside) in the freezer, just thaw them a day ahead. So you can just make the cookies all the way through ahead of time.

  9. I love those cookies, we call them las galletas de tata chema. Me hiciste recordar a mi abuelito (tata) he used to bake those cookies for us all the time, I will make them for this Xmas to remember him and those magical times together.

  10. I love that you posted this! I grew up calling these bischochos or bischochitos, but yes… we had them at every wedding.