Polvorones, also know as Mexican Wedding Cookies. They are Buttery, nut-filled and have a crumbly texture and a sweet powdered sugar coating. The recipe calls for NO EGGS! These melt-in-your-mouth treats are a delicious addition to your cookie rotation. Make sure to bake extra for your cookie trading parties or holiday gifts.
1 hr 55 mins
1 cup unsalted butter, softened
½ cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup finely chopped almonds
¼ teaspoon salt
½ cup powdered sugar, or more as needed
In a medium bow with and electric mixes, beat butter and sugar until light and fluffy. Mix in vanilla and water. Add flour, almonds, and salt amd beat on low speed until dough is just combined. Cover and chill for 1 to 3 hours.
Preheat the oven to 325 degrees F (165 degrees C).
Shape chilled dough into 1-inch balls and place 2 inches apart onto unlined cookie sheets.
Bake in the preheated oven for 15 to 20 minutes. Remove cookies from the sheets and transfer to wire racks to cool, 20 to 30 minutes.
In a shallow bowl or plate, place the powdered sugar. Roll the cooled cookies in powdered sugar to coat. Transfer to an airtight container and store at room temperature.
Enjoy with your favorite hot drink or the Mexican Classic Café de Olla.