Mexican Wedding Cookies/Polvorones

Thanks to the Foodie Monday Bloghop theme of Mexican Recipes my house was smelling divine as these anise and cinnamon infused, melt in the mouth, buttery Mexican wedding cookies were being baked in my kitchen. My kids impatiently scrambled into the kitchen premises as the aroma wafted through the house. If the smell did wonders then I have to tell you how delicious it tasted. As I took my first bite it was like going to heaven and coming back, mind you they are addictive.

In some countries these are favourite holiday cookies and made during Christmas but I think these butter rich confections are delicious anytime of the year. These nutty Mexican cookies are also known as Polvorones, Russian tea cakes, Snow ball cookies, Italian Butternut, Viennese Sugar ball, Snowball etc in different parts of the world. These are popular not only during Christmas but also served in weddings, Christenings and other festive occasions.

Dead simple to make and look like Melting Moments but the only difference is they have nuts and due to that are sandy in texture. They are coated twice with powdered sugar which is the secret to them being wonderfully melt in the mouth types and that’s the reason less sugar is used in the recipe. Sending these snowdrops to the 48 th Foodie Monday Bloghop for the Mexican Theme.

Mexican Wedding Cookies/Polvorones

Print Recipe

 Anise and cinnamon infused, melt in the mouth, buttery Mexican wedding cookies.Dead simple to make and addictive to the core.

• Coursedessert
• Cuisinemexican

Servings	Prep Time
18 piece	10 minutes

Cook Time

20 minutes

Servings Prep Time 18 piece 10 minutes

Cook Time 20 minutes

Mexican Wedding Cookies/Polvorones Print Recipe  Anise and cinnamon infused, melt in the mouth, buttery Mexican wedding cookies.Dead simple to make and addictive to the core. Coursedessert Cuisinemexican Servings Prep Time 18 piece 10 minutes Cook Time 20 minutes Servings Prep Time 18 piece 10 minutes Cook Time 20 minutes

Ingredients

• 1 1/4 cup All purpose Flour Wheat flour or
• 1/2 Cup unsalted butter softened
• 1/4 cup sugar powdered
• 1/2 Cup pecan nuts or walnuts Very finely chopped
• 1 tsp vanilla extract
• 1 tsp cinnamon powder
• 1 tsp anise powder
• 1 cup sugar powdered for coating

Servings: piece

Instructions

1. Preheat the oven to 180 deg C and grease and line the cookie sheet with parchment paper.
2. Cream the butter and sugar till fluffy .
3. Add the vanilla extract,cinnamon and anise powders and mix.
4. Add the flour slowly and mix with a spatula,it will be crumbly.
5. Finally add the finely chopped nuts and form a dough with your hands.
6. Make 1 1/2 inch balls with your hands and place them 1 inch apart on the cookie sheet.
7. Bake them for 20- 25 minutes or till the bottoms turn golden brown.Take out the powdered sugar in a shallow dish while the cookies are baking.
8. Cool for 5 minutes and start rolling the cookies in the powdered sugar while still warm.
9. Dust off the excess and keep it to cool on a wire rack.
10. When the cookies are cool roll them again in the powdered sugar to give them a nice even coating.
11. Store in an air tight container.

Recipe Notes

Notes :

• Though the traditional recipe asks for using Pecans any nuts like walnuts, hazelnuts or almonds can be used.I used walnuts.
• The nuts can be ground to a coarse powder or chopped finely according to your taste.I like the small pieces of nuts in between, so used chopped walnuts.
• After mixing everything the mix looks crumbly but as you knead with your hands it comes together to form a dough. Do not apply too much pressure while kneading.
• The cookies are rolled twice in powdered sugar, the first rolling allows the sugar to melt into the cookies and the second gives the finished snowy white topping.
• I use a 250 ml cup for all my measurements.

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