Mexican Wedding Cookies – Also known as Polvorones/snowball cookies/Russian Tea Cakes. Toasted walnuts or pecans (some use Almonds as well) are ground into a fine powder — mixed into a pretty preliminary butter, sugar and flour cookie base, baked in little balls and then rolled, still warm in a cloud of powdered sugar. They melt in your mouth – No kidding!
They are very simple to make. Similar to shortbread but with ground pecans mixed in, they are one of my very favorite baked treats during this time of the year.
This is the first time I made the cookies with pecans. I had a bag of shelled pecans from the superstore and I toasted the pecans first just to get the extra flavor. I was delighted that, those came out really good. Perhaps – pecans have higher oil content? They are quick to throw together, light as air when baked and deliciously addictive.
- 1 cup butter, room temperature
- ¾ cup powdered sugar for coating
- 1 ¾ cup all purpose flour
- 1 teaspoon cinnamon (optional)
- 1 cup ground pecans
- Using electric mixer, beat butter in large bowl until light and fluffy.
- Add 1/2 cup powdered sugar. Beat until well blended. Beat in flour, then nuts.
- Divide dough in half; form each half into ball.
- Wrap separately in plastic; chill until cold, about 30 minutes.
- Preheat oven to 350°F.
- Whisk remaining 1 1/2 cups powdered sugar and cinnamon (if using) to blend. Set aside.
- Roll chilled dough by 2 teaspoonfuls between palms into balls.
- Arrange balls on heavy large baking sheet, spacing 1/2 inch apart.
- Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes.
- Cool cookies 5 minutes on baking sheet.
- Gently toss warm cookies in sugar to coat completely.
- Transfer coated cookies to rack and cool completely.
- Sift remaining cinnamon sugar over cookies and serve.