You Say Mexican Wedding Cookies, I Say Polvorones

I had never heard the name Mexican Wedding Cookies.


I was born and raised in Mexico City. I lived there all my life until I married my husband, another Mexican, and moved to the U.S.

There were no Mexican Wedding Cookies at our Mexican wedding (though there were a ton of roosters doing their Cock a Doodle Do thing next door, which made it hard for us to say our vows real loud…). Nor were there any of those cookies, at any wedding in Mexico that I have ever attended. None.

The first time I heard the name Mexican Wedding Cookie was once we moved to Washington D.C. Since then, I have been asked about them continuously. What’s more, once I started my blog, I began to receive a lot of requests, via lovely emails, for their recipe.

It took me a while to realize that those Mexican Wedding Cookies, so liked this side of the border, are what I love and know as Polvorones. One of Mexico’s most popular treats, consumed on an every day basis, and found in just about every Panaderí­a (bakery) and any grocery store throughout the whole country.

Mexican Wedding Cookies 1
The name Polvorón seems to come from the word Polvo, which translates to dust or powder. Maybe because these cookies break into the finest of crumbs the moment they touch your mouth. And as you take a bite, they seem to melt and disappear.

They come in many flavors: plain, pecan, peanut, vanilla, cinnamon and even chocolate, to name some. I go for pecans.

Mexican Wedding Cookies 2
Since the cookie is so light, pecans add a nice and nutty depth of flavor, as well as an extra crunch.

Just grind the pecans using a food processor or blender. You can also chop them finely. My mother has an old fashioned nut grinder, which looks like a small mill or molino. It is a real find. I should have convinced her to give it to me as a wedding gift, now that we are talking about weddings….

Whichever way you decide to finely chop or grind them, mix them with the confectioners’s sugar.

Mexican Wedding Cookies 3
It is the addition of this kind of sugar which gives these cookies that airy quality and that peculiar light sweet taste.

They are similar to shortbread cookies, and as such, can be made in a bowl and mixed with your hands. Aside from being a quick and fun method, it is practical in a busy kitchen. Very few things to wash…

So grab a large mixing bowl and stir in the flour and salt. Cut your cold butter into small chunks and spoon in the vegetable shortening in teaspoon amounts.

Mexican Wed 4ding Cookies
Dive in with your hands, and work in the butter and vegetable shortening into the flour with your fingers.

Mexican Wedding Cookies 5
Its therapeutic.

In no time, you will get this nice flaky crumbly dough.

Mexican Wedding Cookies 6
Add in the sugar and pecan mixture. Work it in…

Mexican Wedding Cookies 7
Crack an egg. Mix it in. It will help the dough come together.

Mexican Wedding Cookies 8
Knead the dough until you can turn it into a ball. Don’t overwork the dough. You know that you need to stop as soon as you can turn it into a ball. No need to refrigerate if you stopped in time.

You know you overworked the dough if it becomes very, very greasy. The warmth of your hands will do that if work the dough for too long.

Mexican Wedding Cookies 9
Start making the cookies by grabbing small amounts of the dough and making 1 to 1 1/2″ balls. If you over worked the dough, your hands will be too greasy and it will be hard to make the balls. If that is the case, just place the dough in the refrigerator, covered, for 15 minutes… No worries, that will fix it.

Mexican Wedding Cookies 10
Place the balls on a buttered baking sheet, and gently tap each ball as you lay them out.

Super easy! Kids can do this with you.

Mexican Wedding Cookies 11
Once you are done rolling out enough  cookies to fill a baking sheet or tray, place them into the oven for about 15 minutes.

Mexican Wedding Cookies 12
They will come out all golden and delicious.

See that one that looks a bit burned and not so happy?  That’s because I overworked the dough in that single ball to show you what it would look like.

That’s why its good to know when to stop…

Mexican Wedding Cookies 13
Once out, dust them with extra confectioners’ sugar. The more, the better. Go ahead, go wild and dust until you have had enough… These cookies can take it because the dough is barely sweet and they are meant to be showered in that extra sugar.

Mexican Wedding Cookies 14

In Mexico, you can find them as the original Spanish cookies (Spaniards are to blame you know, they are the ones who brought them to Mexico), which are flatter, bigger and wider. But you can also find them in some small artisanal shops, in that smaller ball shape all wrapped in beautiful thin colored wrapping paper, with the ends twisted. As if they were little candies, or gifts, to unwrap.

Polvorones are deceiving.  They look hard on the outside. But go ahead and take a bite.

You may understand, like I recently did, why they have been called Mexican Wedding Cookies here in the U.S.

That’s how special they are.

Mexican Wedding Cookies


Recipe Yield

30 cookies

Cooking time

30 minutes

Rate this recipe

4.60 from 5 votes


  • 2 cups all-purpose flour
  • 1/8 teaspoon salt
  • 1/2 cup cold unsalted butter cut into chunks
  • 1/2 cup vegetable shortening
  • 1/2 cup pecans grounded or finely chopped
  • 3/4 cup confectioners' sugar plus more to dust
  • 1 egg

To Prepare

  • Preheat the oven to 350 degrees.
  • Using a food processor, blender, nut mill or knife, finely chop the pecans. Add the powdered sugar to the processor or blender (if that's what you used) and grind or chop. If done by hand, just mix together.
  • Mix the flour and salt together in a large mixing bowl. Drop in the chunks of butter and the vegetable shortening in teaspoon amounts. Begin to mix with your hands, until the butter and vegetable shortening are mixed in with the flour and salt. The mixture will turn into a coarse dough, with chunks of butter and shortening mixed throughout.
  • Add in the sugar and pecan mixture and work it all in. Crack the egg into the mixture thoroughly combine, using your hands. In less than a minute, the dough should be soft and malleable enough to be turned into a ball. Don't knead more than necessary, you just want it to come together into a homogeneous mass.
  • Butter a large cookie sheet. One by one, make small balls of dough with the palms of your hands. The dough ball should be between 1 and 1 1/2 inches wide. Place them on a baking sheet with about 1 inch in between the dough balls. Bake them for about 15 to 16 minutes, until they have a golden brown color.
  • Dust extra confectioners sugar over the top of the cookies and eat and serve.


162comments inYou Say Mexican Wedding Cookies, I Say Polvorones

  1. Diana

    Sep 30

    I’ve been missing these cookies for a while. I was raised in south Texas so these were a regular addition to weekend breakfasts. My sister did actually have them at her wedding. She had a small cake and everything else was sweets from the panadería. It was a huge hit.

    For the pecans, I’m probably reading too much into this but it’s a 1/2 cup of pecans before you grind them correct?

    I’m looking forward to making them this weekend!

    1. Pati Jinich

      Oct 05

      Yep, before you grind them Diana, hope your cookies came out delicious!

  2. Alicia

    Apr 22

    Hola Pati,
    Yo tambien soy de la ciudad de Mexico y de nina era una emocion comer un polvoron, se me hacia como un regalo por su envoltura. Ahora vivo en Canada. Felicidades por tus recetas….todas me encantan. Disfruto recibir tus correos. Haras un libro con las recetas de Sonora? He visto en PBS dos veces los maratones y me encantan. Gracias…gracias por compartir todas tus recetas y poner a nuestro Mexico muy en alto.

    1. Pati Jinich

      Apr 25

      Hola Alicia! Saludos hasta Canada, me encanta que estes disfrutando las recetas. Mi proximo libro sale el 26 de octubre pero si te interesa ya lo puedes pre ordenar en este enlace Va a traer muchas de las recetas de la temporada 9 desde Sonora. Un abrazo!

  3. Itzél

    Feb 26

    Hola ¿En dónde puedo leer las recetas en español? Gracias súper buena tus recetas.

    1. Pati Jinich

      Mar 07

      Hola Itzel, puedes encontrar las recetas en el sitio en espanol aqui: Mil gracias y un abrazo!

  4. Joanne

    Jan 14

    Hola Pati, mis hijos son alérgicos a los Pecans. Ahi alguna otra nuez que se pueda usar?

    1. Pati Jinich

      Jan 16

      Puedes usar almendras Joanna, o pistaches! Buena suerte 😉

  5. Ale

    Dec 23

    Gracias por la receta! Igualitas a las que hacía mi abue casi siempre para las fiestas decembrinas ! Siempre puedo contar contigo para una buena receta auténtica! Por cierto, uvo un tiempo como en los 90 que en todas las bodas y quinceañeras las servían como aperitivos, al menos en el sur-oeste de eeuu donde me crié. Supongo que por esta tendencia las apodaron “Mexican wedding cookies”

    1. Pati Jinich

      Dec 24

      Que bueno que te gustaron y te trajeron lindos recuerdos Ale, un abrazo!

  6. Kezo

    Sep 12

    Thank you Patti for all you do to bring real Mexican Cuisine to all. We call these cookies Russian Teacakes, been making them for 40+ years at Christmas from a recipe in Good Housekeeping Cookbook that I received as a wedding gift. They are my families favorite holiday cookie.

    1. Pati Jinich

      Sep 17

      Yum, however we all call these cookies, aren’t they simply delicious? Enjoy Kezo!

  7. Mark

    Jan 09

    Pati these cookies are AWESOME!
    Very tasty and easy too. How could you go wrong? Thank you.

    1. Pati Jinich

      Jan 10


  8. Anonymous

    Dec 30

    Mexican flan

    1. Pati Jinich

      Dec 30

  9. Alissa S.

    Dec 20

    I made these 6 years ago for part of my Christmas treat packages. Now every year they are requested. I’ve already made a double batch so far and getting ready to make a third! Absolutely wonderful!

    1. Pati Jinich

      Dec 20

      How fun! Enjoy making your Christmas treat packages this year, Alissa.

  10. Rosa Del Carmen

    Sep 11

    Made these around Christmas time, in a hurry! Made sure my hands hardly touched the dough so I would not melt the butter, came out a not as round as yours, but absolutely delicious. I think I didn’t use the shortening, just used butter and doubled it.

    1. Pati Jinich

      Sep 12

      Oh I hope you make them again this Christmas…and enjoy them again, Rosa!

  11. Zahida Fowkes

    Dec 15

    Mis “pedos de monja” salieron aplastados en lugar de redonditas. No estoy segura cuál fue mi error. Usé el doble de mantequilla en lugar de la grasa vegetal. Habrá sido eso? El sabor, rico!

    1. Pati

      Dec 20

      Hmmm…It may have been that they heated up when you rolled the dough…

  12. PJG

    Dec 09

    I’m South Tecas we call th Pan de Polvo!

    1. Pati

      Dec 10

      Oh thanks for sharing, PJG!

  13. Prassu

    Feb 26

    Hi Pati!

    Would it be possible to use all butter or would that change the texture significantly? I would like to avoid using shortening is possible. Thank you!

    1. Pati

      Feb 26

      Oh yes, you can use all butter…so 1 cup of butter. Enjoy the cookies, Prassu.

      1. Prassu

        Mar 02

        As a cooking teacher myself, I appreciate your input so much, Pati! Our cooking club, the Kitchen Queens, is featuring many of your dishes for our next theme. I am making these lovely cookies and the Natilla with berries. My friend Karla, whom you have met and is a big fan, is hosting and we are all very excited!

        1. Pati

          Mar 05

          Thank you for featuring me in your next cooking club…it sounds like so much fun!

  14. secret

    Jan 09

    not what i was looking for at all but ilove the cookies

    1. Pati

      Jan 10

      OH! Well I hope you find what you were looking for, and I’m glad you love the cookies!

  15. Vanessa

    Oct 15

    Hi Pati,

    I love these cookies but unfortunately I made them twice in two different ovens and they were under baked in the center. The first ones were much smaller in size and baked at least 15 minutes. The second batch were large (maybe too large), baked about 16 minutes. I tried putting them back in the oven when I realized they still loooked underdone but it didn’t help. Only the outside of the cookies tasted like they were supposed to. Any idea as to what I did wrong?

    Thank you.

    1. Pati

      Oct 31

      ​Hmmm I think it is the ovens! Try giving them 20 minutes.

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  24. Maggie mada

    Jun 11

    I made the cookies now please can you show me how you individually wrapped them in tissue paper thank you in advance love your program I love when you travel to all the different states in Mexico

    1. Pati

      Jun 16

      Thank you, Maggie! All you do is cut colored paper in squares of about 5″ and wrap them like candy!

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  26. Rose

    Jan 26

    Hello, Pati thank you for this cookie recipe. I have been searching for this one for a long time. But I was wondering about the recipe. I had my recipe book and can not find it. I think it also called for Cream of Tarter but wasn’t sure.

    1. Pati

      Jan 26


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  28. kayla jones

    Dec 20

    I have never heard of these before, but they look GREAT! I am going to have to write this all down!

  29. Robert

    Aug 11

    Of all the different ways on line to make these cookies, how can anyone decide which recipe is the best?

    1. Pati

      Aug 12

      Try them all!

  30. Robert

    Aug 11

    I first found these cookie in Montana, they were so good I decided to make my own.
    I see where there are many different ways on line to make them.
    Different amounts of flour, powder sugar, egg, no egg, water, no water. Lard or butter, even time to bake, temp.
    I would hate to try make each one to find the best

    1. Pati

      Aug 12

      Then I suggest you give mine a try.

  31. sam

    Jul 31

    looks Delicious 🙂

  32. Erica

    Jun 06

    Gracias, Pati, por compartir tantas recetas y tambien tu pasion para la comida mexicana! Me alegre mucho saber por que son llamadas “Mexican Wedding Cookies” aqui en Minnesota – – y es bueno aprender el nombre “Polvorones” antes de hacerlas para compartir con una vecina nueva de Mexico. Gracias! Buena suerte en todo.

    1. Pati

      Jun 14

      Gracias, Erica, igualmente!

  33. MaryAnn

    May 10

    Have enjoyed your website and finding interesting recipes. I looked at your recipe because it was called Wedding Cookies and wondered about it as there are bagged cookies at the grocery stores with this name –generally in crescent shape. The store bought cookies have some kind of flavoring that is different –not too fond of and they are hard. I was surprised to find your recipe very similar to one I have used for 50 years –my husband loves them. I use 1/4 C more flour, use all butter, 1/4 C. less sugar and no egg, and finely chopped pecans. Chill and roll into balls and coat a couple times after cooking while warm. They are delicate and melt in the mouth. Now I will try your recipe, grinding the nuts up in the blender and with an egg!

    1. Pati

      May 10

      Cant wait to hear what you think Mary Ann!

  34. Lianna Mills

    Apr 30

    OH MY WORD! These are amazing. I am a pretty accomplished cook but have never tried to make these little jewels. Always been a little scared. Your recipe is spot on.

    I did use the food processor to chop the pecans & then combine w/ the powdered sugar. Easy!
    I, also, used my KitchenAid mixer to make the dough. I’m in Austin, TX. With the Texas heat & my hot menopausal hands I was worried about easily overworking the dough. It came out perfectly!

    I’m so glad I found you & your recipe. Thank you!

    1. Pati

      Apr 30


  35. Maggie

    Apr 26

    I just got to reading these remarks & thought I would comment. I am also from Mexico, from the North in Coahuila. We do use Polvorones for weddings. They are made a little different. They do not have pecans in them. They are made with sticks of cinnamon that is put in blender and left a little coarse. They do not use butter, they use lard. I have not made these, but I have tasted them and are delicious. They are also shaped in rounds and bigger than the ones I have had here. I love both.

    1. aldo soto

      Dec 26

      Tienes la receta de esas galletas coahuilenses?

  36. Carolina Nava

    Apr 26

    Hola Pati (LOVE YOUR SHOW)

    Quick question – – I would like to add a little vanilla to the recipe – how much would you recommend?

    Thank you!!

    1. Pati

      Apr 29

      Thank you! Go for it: a teaspoon.

  37. Sandra

    Apr 26

    If I make these a week ahead of when serving them, how do you recommend storing them?
    Thank you!

    1. Pati

      Apr 29

      Yes! Well covered in a shaded area of your kitchen.

  38. Sharon

    Feb 02

    Thank you so much for sharing these awesome cookies.I grew up on these things we called them sandies..don’t ask lol.Now that Im married(husband’s Hispanic),and have children I want to teach my daughter not only the foods I grew up with,but her Hispanic tradition as well.And these are a great start for her.Thank you so much.

    1. Pati

      Feb 03


  39. Xochitl

    Jan 28

    Just made this!! Yum!! I had pecan meal from King Arthur Flour that I used in place of the pecans called for in the recipe. I also made it in my KitchenAid mixer, adding the butter and shortening all at once and mixing on low – mostly ’cause I’m lazy. I also used a melon ball scooper that I use to make my drop cookies and it worked well. I was worried that I might have overworked the dough in the mixer and didn’t want to mix it more turning it into balls. Cookies turned out deliciously. Will try it with whole pecans next time that I chop next time to see if there is a flavor difference.

  40. M

    Jan 01

    I made these on Christmas Eve! I have heard so many names for these powdered sugar delights & I use them interchangeably depending on who I am with,haha. I searched a few recipes. I am not a fan of snowball/tea cake/Mexican wedding cookies that are too dry, even though some will insist that that is how they are supposed to be. I came across your recipe. Clear instructions, great pics, and very easy to follow. Instead of pecans, I used chocolate covered almonds.These cookies were AmAzInG!!!! Careful not to over bake. I found that 14-15 mins was enough time. They were tender, light and melted in your mouth! Thank you for a great recipe! Happy New Year!!!

    1. Pati

      Jan 02

      Great idea with chocolate covered almonds…

  41. Katarina

    Dec 22

    growing up I always called these simply pan de polvo

    1. Pati

      Dec 22

      Si! Many names for them!!

  42. Lotta

    Dec 03

    Hi Pati, I made the Mexican Wedding cookies and both times they turned out very dry? Is this the way they should be? I got the recipe on Google. Thanks

    1. Pati

      Dec 04

      Hola Lotta, Sorry to hear the cookies are coming out dry. How long are you cooking them? I’ve found baking them only until the bottoms are browned helps.

  43. arely

    Nov 20

    Hi Paty thanks for the recipe, I was just wondering if the vegetable shortening should be used cold or room temperature??

    1. Pati

      Nov 24

      Hola Arely, You want the vegetable shortening to be cold. Hope you enjoy!

  44. Ana

    Nov 06

    Hi Pati!
    I have been looking for this recipe for a long time. My abuelita used to make them, but she called them galletas de novia! Her ingredients were the same as yours I just didn’t remeber the ratio of them. I will make them as a surprise for my mommy. Thank you!

    1. Pati

      Nov 18

      Hola Ana, So happy you are trying my recipe! You will have to let me know what your mom thinks!!

  45. Deneen

    Sep 01

    When I originally commented I clicked the “Notify me when new comments are added” checkbox and now
    each time a comment is added I get four
    emails with the same comment. Is there any way you can remove people from
    that service? Thank you!

    1. Pati

      Sep 01

      So sorry Deneen! Will try to figure out how, bear with me…

  46. Aaron

    Aug 05

    Patti, love your show! My Aunt Patty used to make these every Christmas. Boy did we enjoy them I will be making them this year! Thanks for reminding me of those special times.

    1. Pati

      Aug 06

      Hola Aaron, You will have to carry on your aunt’s tradition! 😉

  47. Marlene Natividad van Zomeren

    Aug 05

    Hello! I don’t know where to find vegetable shortening here in Holland. Is there something else I can use?
    Muchas Gracias,

    1. Pati

      Aug 05

      Hola Marlene, Yes! You can just use 1 cup cold unsalted butter (instead of the 1/2 cup butter & 1/2 cup vegetable shortening).

  48. Ana Maria Duran

    Jun 25

    Deliciosas,riquísimas, las mejores que he probado

    1. Pati

      Jun 25


  49. Leslie Haller

    May 10

    Hi Pati,thanks sooo much for a great recipe! Am making these for a Cinco de Mayo Potluck I am going to today.Of course I had to taste one warm from the oven.DELICIOUS! I toasted the pecans before pulverizing,adds so much extra flavor.They are tender,soft and crumbly.Must be the combo of butter and shortening.I searched many recipes and yours sounded and looked the best.And since you have the same first name as my Mother who was also an awesome cook and baker I knew yours was the recipe to use! Thank you and Happy Mothers Day weekend!

    1. Pati

      May 10

      So happy to hear!! What a great idea, with the toasted pecans.

  50. Teresa

    Apr 29

    Can you make this reciep just as good without the shortening?

    1. Pati

      Apr 30

      Hola Teresa, You can try it with substituting another 1/2 cup cold unsalted butter for the vegetable shortening.

  51. Adrianna

    Mar 07

    La receta es facíl. ¡La galletas es muy bien!

    1. Pati

      Mar 08


  52. Savannah Lopez

    Mar 07

    Hello! I have a project for spanish class and I am supposed to get a recipe for an item from mexico City. Are these from mexico city? I wanted to try and make a pastry item.

    1. Pati

      Mar 08

      Yep! There are polvorones in Mexico City.

  53. Laurence

    Feb 28

    I recommend making a double batch, to compensate for any cookies that are eaten before their intended event. This recipe is easy to follow and fun, and if there are kids around, they will do the rolling of the cookies for you. I experimented a bit – some dough go cinnamon, a few were dusted with cocoa powder, and for a few, I grated lemon zest into the powdered sugar. The Verdict: they were all good, but ultimately the original recipe is the best.

  54. Marisa

    Jan 17

    My nana and myself, my sister, my mom and sometimes my aunts as her helpers would always make these cookies for Christmas and sometimes for other holidays as well but we always made our with almonds and shaped them into crescents. My nana was Mexican American of the first generation born in American of our family. My nana married a gringo and so did my mother so I’m ethnically 1/4th Latina. I was never certain if these cookies were a Mexican tradition or from a recipe book since she always called them Almond Crescents and my sister and I would often call them Christmas Cookies. These are probably my favorite cookies and the rest of my family’s favorite as well. I love how they melt in your mouth and they are best eaten quickly or else they can become stale. For Christmas my nana used to always bake a Christmas tree shaped bread that had a star on top and she used a cookie cutter to add donut shaped segments to the tree that would be slightly raised after baked. Then after baking it she’d add apricot peserves to the middle of each donut segment and then it was very lightly glazed with some light mixture of butter and sugar.

    1. Pati

      Jan 17

      Hola Marisa, Thank you for your lovely message. I love hearing about your nana, mom, sister, and your tradition of making these cookies around Christmas. I can imagine they are very delicious with almonds.

  55. Valerie Thompson

    Dec 16

    I’m going to make these for a cookie exchange in a few days. Was wondering if you had a high altitude variation for these as I’m living in Colorado now and everything I bake here is a disaster. 😉 thanks so much and I look forward to eating these up!

    1. Pati

      Dec 19

      Hola Valerie, Thank you for writing! Go ahead and follow the recipe as written and check after baking 15 min. You’re looking for them to be a light golden brown color – if it takes a little longer, just leaving them in checking every minute or two.

  56. Jennifer Frank

    Dec 11

    Hi Pati
    I was so happy to see your recipe for these Mexican cookies. I am from San Antonio, Texas and getting a little home sick for the holidays. These cookies like you said are in every Mexican bakery. When we visit this is the first thing I go and buy. Today I will be making them and so excited to see how they turn out. I am not much of a baker so I will be crossing my fingers. Thanks again and I love all your recipes and look forward to making your green pozole as well.

    1. Pati

      Dec 14

      I will cross my fingers too, Jennifer, hoping that you like them when you try them!

  57. Lucy Liberatore

    Nov 25

    Today, I am making Mexican Wedding Cookie balls for Christmas, and I must get them done this week 11-25-13 How do I store them and will they be ok for Christmas. I have a huge glass Jar I would like to store them in, will this keep them fresh enough for the Holidays. Can they be frozen? Thanks Lucy

    1. Pati

      Nov 25

      Hi Lucy!
      They will keep for a couple weeks covered in your kitchen. They will keep until Christmas (or more!) if you store them tightly in plastic bags (with no air inside) in the freezer and just thaw them a day ahead.

  58. Yasmin

    Oct 13

    When I saw the name “Polvorones”, I thought it must be related to the English word “pulverise”. Nice to know I was right… 🙂

    And I wonder if they’re called that because the nuts are pulverised before they go in? Or because the sugar used (confectioners sugar) is actually pulverised granular sugar? So many possibilities.

    Oh who cares! They’re tasty no matter why the name. 😀

    1. Pati

      Oct 13

      You made me laugh Yasmin! May be for all of the above, as well as how they “pulverise” as soon as they hit your mouth.

  59. Loly Shrout

    Oct 02

    Here in the states these are known as “Snowballs”. When I was a child my mom, who is now 90 would make these at Christmas and I continue the tradition
    with my grandchildren. A Swedish friend of mine told me they are also made in Sweden. But I’ve always known them as “Snowballs”. I would be interested to know where they originated. They are easy to make but delicious.

    1. Pati

      Oct 04

      Hola Loly, “Snowballs” sounds like such an appropriate thing to call them, especially around Christmas! I have also heard of them being made in Italy; it seems these cookies are made in so many places around the world…

  60. Michelle

    Jul 31

    Hola Pati,
    My abuelita used to make these polvorones all the time for us. She never used a recipe and they were consistently perfect. She used to make them into moon shapes by squeezing the dough in her hands, this was the part I used to get to help with. I am going to try this recipe for a trip down memory lane. Gracias.

    1. Pati

      Jul 31

      Hola Michelle, Thank you for sharing the story about your abuelita’s polvorones! She sounds like a lovely woman. I’m so happy you found this recipe…

  61. Mel

    May 29


    1. Pati

      May 31

      Hola, Mel!

  62. Kathleen M. Pagan

    Apr 23

    This recipe is so simple and the pictures on this post are so clear I actually made them perfect the first time!!! They are so good that I personally don’t need to worry about how long they can keep because they somehow disappeared as soon as they were dusted with sugar!! Baking is not my specialty so it is very exciting to try something new and it works!!!

  63. Antonia

    Apr 21


    I am making these, but wonder how long they should keep to ensure the freshness?

    Mil gracias!


    1. Pati

      Apr 21

      Great Antonia! As long as you keep them covered, they will stay nice and fresh for about 5 days.

      1. Antonia

        Apr 21

        Thank you for the quick reply! They turned out very well. I only had walnuts and definitely taste the blandness with them. Will make again later this week and use Texas Pecans! Thanks again for the great recipe!!!


  64. Mimi Munguia

    Mar 19

    To the ones that understand,Yes,Polvorones,the true name for the cookies. Thanks again.

  65. Shundara

    Mar 16

    Ha ha ha I goggled what are Mexican wedding cookies, and stumbled upon this beautiful recipe I love the explanation and am dying to try the recipe 🙂

    1. Pati

      Mar 18

      Thank you so much, Shundara! Please try the recipe!! Let me know what you think.

  66. Mimi Munguia

    Feb 17

    My mother is from Paras Nuevo Leon and she always made these polvorone cookies for us kids growing up. Mom is 84 and she wanted a recipe to refresh her memory. I googled for recipe and found yours at the top of the list. I read most of the comments and thought I’d add mine. Was surprised to see you have a show on pbs! I will look for it. I’m also looking forward to tasting the end result of the cookies!! I wrote down the recipe for mamma! Thanks Pati

    1. Pati

      Feb 17

      Thanks for adding your comment, reading and responding to comments is such a treat, so thanks again! Hope you like the cookies, so does your mamma!

  67. Graciela

    Jan 08

    Hola Pati

    Feliz dia de Reyes y me encanta tu programa por pbs tv …soy mexicana de Allende nuevo Leon muy cerca de Monterrey y mi madre orgullosamente es de un rancho en tamaulipas y de nina me acuerdo que mis padres me llevaron a vrias bodas… lo peculiar de estas bodas es estas llamadas wedding cookies que en Mexico mejor dicho en estos ranchos Las llaman hojarscas o reposteria nunca pude ovtener la reseta lo unico que si se es que usan coca Cola y manteca de puerco y me imajino que cada pueblo tiene su variantes de como hacer estas delicias

  68. Yvonne Velez

    Jan 06

    Hi Pati,

    I’m so glad that you posted this recipe! Two questions: how to store; and how long will they keep fresh? My daughter is having a Mexican fiesta themed bridal shower this coming Cinco de Mayo, and I’d like to know how far in advance I can make them. Thank you! Love your show!

    1. Pati Jinich

      Jan 08

      Hi Yvonne, I’m so excited you are going to make the wedding cookies for your daughter’s bridal shower! You can make the cookies a couple days in advance, but I don’t recommend more than 2 days in advance. You can store them in a covered/sealed container at room temperature. Thank you very much for watching the show!!

  69. Faron Holloway

    Jan 03

    Hola Pati,

    I grew up with a version of this cookie; the ingredients are the same except for the egg though the amounts called for (flour, powdered sugar, etc) vary. They were a Betty Crocker cookie called Russian Teacakes. I am a big fan of the show and cannot wait for the cookbook to come out.

    Happy Holidays,


  70. Patty Gabriel

    Dec 25

    Hola Pati
    Had to tell you that I made these wedding cookies and the next day my daughter Jessica and her beau Robbie announced their engagement;-)
    I don’t think so!

    1. Pati Jinich

      Jan 02

      Hola Patty, Thank you so much for sharing! It sounds like the cookies were prophetic. Congratulations to your daughter!!

  71. Patty Gabriel

    Dec 23

    Hola Pati!
    Just made these yummy cookies! So easy and quiet( no mixer!)
    My mother in law,Alice, will love them. I will send some to her in Albuquerque ASAP.
    I was a bit short on pecans and added some toasted almonds,bueno;-)I love your website and added your book to my Christmas list.
    best wishes to you and your family for a happy and healthy new year.
    Muchos muchos gracias

  72. Erica

    Dec 13

    Pati, I work in a bakery which sells these cookies. They are tasty but dense. Your recipe is amazing! We are all lucky to be able to access you wonderful recipes. Thanks for sharing!

    1. Pati Jinich

      Dec 19

      Thank you, Erica! I’m glad to hear they are making these lovely cookies in bakeries in the US!!

  73. lexy

    Nov 16

    These cookies in all their variety are called “resposteria” in Chihuahua and they are served on special occasions such as in weddings, bridal showers, quinceaneras, Christmas, baby showers, etc. I remember when I was little sitting around the table with my cousins and making the little balls, it was our Christmas tradition. Reposteria or wedding cookies are delicious and delicate. Wedding cookies might be a thing from the north of Mexico and not from the center/south.

    1. Pati Jinich

      Nov 29

      Hola Lexy, Thank you for writing me. This is great to know. In my experience, I’ve found wedding cookies throughout Mexico. All the best to you.

  74. gloria estrada flotte

    Nov 07

    esa receta la conosco de chihuahua les dicen biscochos y si se acostumbra dar en las bodas las hay de nues y los famosos biscochos de canela los de nuez yo los hago pero sin manteca pura mantequilla son deliciosos

  75. Denise G

    Sep 23

    Pati, I have just finished whipping these up and they are amazing. These are not like my grandmother’s. Your recipe is light and moist. Thank you so much for sharing.

    1. Pati Jinich

      Sep 26

      Hola Denise, Thank you for trying my wedding cookie recipe! I’m glad to hear you are enjoying them. I’m sure your grandmother’s are amazing as well.

  76. IdaliaMendoza

    Sep 01

    Me encanto su receta son muy comunes en el Estado de Nuevo Leon, Mexico, donde yo naci, pero se llaman “‘pan de boda”‘y se hacen de diferentes formas o moldes y se les pone azucar con canela molida en lugar de azucar glass, y la costumbre era regalarle a los padrinos de la boda cajas de esas galletas.. Me hizo recordar esa hermosa tradicion Saludos .perdon por escribir en español

    1. Pati Jinich

      Sep 03

      A pues Idalia! Suena deliciosa esa versión con azúcar y canela. Y que bonita tradición, espero algún día probarlas por ahí, directo en NL. Saludos!

  77. Bob

    Jan 22

    Hi Pati,
    I love these cookies, and was delighted to read in your article that they come in many different varieties! I’ve only known them with pecans, so I’m excited to try some of the other versions.
    Cinnamon and Chocolate both sound amazing.
    I was curious if you might be able to post these two variant recipes sometime?
    Thanks! …and my wife and I love your PBS show! We moved away from our birthplace of Phoenix, AZ to the Pacific NW recently. Ever since, it’s been nice to find shows like yours. For us, you help bring a little bit of home back.

    1. Pati Jinich

      Jan 25

      Thank you so much for your kind words Bob! I will be sure to post soon with the variant recipes.

  78. Sally Vasquez

    Dec 20

    Hello there,
    I love these cookies but didnt understand why they call them Mexican Wedding Cookies as well. I was born and raised in the US but I’ve been to my share of Mexican weddings and gatherings and not once have I seen those cookies.
    Thanks for the recipe. I’m going to make them for New Years Eve.
    God Bless!

  79. Laura

    Dec 09

    Hi Pati, I am excited to try this recipe…I have been looking for a recipe for a cookie that we (S.Texas) call “Pan de Polvo”, I have also heard them called Ojarascas (??). My Mother says that it is the same basic recipe. They are very delicate cookies that are usually cut out or made in a cookie press with bits of Canela & covered in canela & azucar. I would greatly appreciate it if you could clarify this for me & if you have a recipe for them post it. Felicidades en tu programa, magnifico!!!

    1. Pati Jinich

      Dec 16

      Hola Laura, Yes, I agree with your mother. There are many variations of this recipe that share the same basic ingredients but are known as different names. The Hojarascas are similar to the Mexican Wedding Cookies, so much so, you can say they are a version of each other 🙂

  80. Jessica

    Sep 02

    Hi Pati!
    Today is the first time I’ve seen your show but I loved it. I love mexican food, its one of my weaknesses. For these cookies if I wanted to do them with vanilla or cinnamon do I just leave out the pecans and add in either vanilla extract or cinnamon?
    Thanks so much!

  81. Bill

    Aug 27

    I am in love again, you make me feel young just watching you! of course the food has a lot to do with that! but hey your just as spicy as the food!!
    Love the show, a breath of fresh air!

    1. Pati Jinich

      Aug 28

      You are too funny Bill! Thank you for watching the show.

  82. norma assante

    Aug 01

    hello pati,
    discovered you on tv and was so engrossed with your recipes,charm of speaking as well as clariness. i am interested in the recipes shown in the New York area on July 30. any possibility of sending the recipes to me or putting them on your web site?
    norma assante

  83. myriam

    Jul 12

    hola! Acabo de descubrirte en la tele haciendo garibaldis!!! ME encoanto tu programa!
    Yo soy regia y casada con un chilango y con mis tres hijos chilangos! AMo la cocina y obvio massss la mexicana!
    Me da mucho gusto que hayas logrado tanto con tu amor por la cocina.
    Yo ahora vivo en San Antonio y estoy feliz, con mas tiempo para cocinar que en Monterrey, aunque alla tenia ayuda para recoger todo el mugrero que hacia al cocinar:( … jajaj
    EStoy leyendo tu articulo de los polvorones y me da risa lo de “mexican wedding cookies” !!! yo siempre he pensado lo mismoooooo! En algun libro me los tope llamados Italian wedding cookies, asi que a todos los latinos nos enjaretan lo de “wedding” jajajja.
    ESpero volverte a ver en la tele y si no, pues ya tengo tu pag..!
    felicidades y enhorabuena!!!!

  84. Joe

    Jun 28

    You should market the music that you play during the taping of the show; it ios real romantic and makes me want to dance too.

  85. Anylu Moreno

    May 07

    I love it like my granmother recipe.

  86. Cristina

    Apr 26

    Hola Pati,
    Veo tu show en PBS y me encanta. Soy de Ecuador pero me gusta mucho la comidan Mexicana y a mi esposo que es Norteamericano tambien.
    La primera vez que te vi fue en el show con Paula Deen.

  87. Pilar

    Apr 23

    Hi Pati! These cookies look delightful! However, when I think of Mexican wedding cookies, these are not what I picture. My Tia Gloria makes these shortbread-like cookies with cinnamon and sugar. Those are what my family and I have grown up calling them. They are almost always in the shape of hearts and are absolutely wonderful. She made, and in recent years, bought, these cookies for every wedding, anniversary and holiday. Do you have any idea what I’m even taking about? Lol. I’m loving your show on PBS by the way!

    1. Pati Jinich

      May 12

      Hi Pilar,
      Yes! I’ve seen Mexican Wedding Cookies in many shapes, in Mexico they are most often in the shape of circles, but I have seen them in heart shapes too. Glad you are enjoying the show!

  88. Tina

    Apr 09

    In our family we call them snowball cookies.. a number 1 favorite of mine and the family….every Christmas we make two different kinds one with the nuts and one without for those who have allergies…They are always the first to go……

  89. Busybee

    Mar 20

    These are my Only daughter’s favorite cookies. We moved to the US when she was 6 and old enough to remember all her favorite shops and the smells of her true hometown. She ended up marrying an American and with so many traditions being debated she begged me for this comfort food of her childhood. Her wedding was a powder mix- 13 years later I still bake them on their anniversary. I’m happy you clarified th cookie to you follower’s!

    1. Pati Jinich

      Mar 20

      What a lovely tradition!

  90. Lesley

    Jan 07

    We made these in my cooking class about a month ago — it was part of the “convent cooking” lesson. We used butter instead of lard, and the cookies were super over-the-top pork-tasting. (I guess the nuns didn’t used to mind if their cookies tasted like pork?) I like the butter idea much better. Will have to try that instead!

    1. Pati Jinich

      Jan 08

      Hola Lesley!
      It is incredible how many of the Mexican traditional desserts have been made with lard. It was practically standard practice a long time ago! Trends have changed though… some cooks have switched to vegetable shortening, some to butter, some are devoted to the feel and flavor of lard. In many cases I like to combine vegetable shortening and butter. But for some savory things, like some tamales, it seems that lard has no match…

  91. Matt

    Dec 23

    Oooooh… I’ve been waiting for this one! Easier than I thought and again thank you so much for your posts Pati. Feliz Navidad!

    1. Pati Jinich

      Dec 23

      It is my pleasure Matt. Feliz Navidad to you too!!!

  92. Diana

    Dec 22

    Feliz Navidad to you and your family. Really enjoy your site and thanks for sharing the cookie recipe. The first time I encountered these cookies was when they were being made by one of the women in our pueblito in Chihuahua for a wedding that weekend. I had forgotten about this lovely memory until I saw your post on this cookie. Anyhoot, keep up the great work!

    1. Pati Jinich

      Dec 23

      Hi Diana,
      We also ate them in Chihuahua when we visited last year too!!

  93. Kristin

    Dec 22

    It’s funny. We have a family recipe with almost the same exact ingredients but we call them Viennese Crescents. The only difference is we add vanilla and we shape the dough into half moons. The cookies are blanketed in powdered sugar and they are supposed to be kept in a jar for a week with vanilla beans, but they always get eaten. I had planned to make some today! Chow for now and Feliz Navidad.

    1. Pati Jinich

      Dec 23

      Hi Kristin, I assume almost every country must have its own version… Storing them with vanilla beans though, sounds like a special treat!

  94. Gary Robinson

    Dec 20

    Beautiful, Beautiful, Beautiful!!!

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