Mexican Wedding Cookies

Mexican Wedding Cookies
Print Recipe
about 30 cookies Polvorones
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.
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.

43 comments on “Mexican Wedding Cookies

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  1. 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.

  2. 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

  3. 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.

  4. 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.

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