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Mexican Wedding Cakes

Many countries, including Greece and Russia, have variations on these crumbly, sandy, nut-rich cookies. Whatever their origin,the treats are nearly always rolled twice in confectioners' sugar after baking, which is why there's so little sugar in the dough.

  • prep: 30 mins
    total time: 1 hour 30 mins
  • yield: Makes 24 cookies

Ingredients

For the Dough

  • 1 cup pecan halves
  • 1 cup all-purpose flour, spooned and leveled
  • 1/4 cup granulated sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, room temperature

For the Garnish

  • 1 cup confectioners' sugar

Directions

  1. Step 1

    In a food processor, pulse pecans, flour, granulated sugar, cinnamon, and salt until mixture resembles coarse meal; add butter and pulse until a dough forms. Shape dough into a disk, and wrap tightly in plastic; refrigerate until firm, 30 to 60 minutes.

  2. Step 2

    Preheat oven to 325 degrees. Pinch off and roll dough into balls, each equal to 1 level tablespoon. Space 1 1/2 inches apart on two large baking sheets. Bake, switching sheets from top to bottom halfway through, until cookies are just golden around edges, 20 to 25 minutes.

  3. Step 3

    Cool 5 minutes on sheets; transfer to a rack to cool completely. Place confectioners' sugar in a bowl. Roll cookies in sugar twice to coat thoroughly, tapping off excess.

Source
Everyday Food, March 2006

Reviews (21)

  • 2 Dec, 2012

    This is the first cookie recipe I made when I was 9 years old.... and still love it!

  • 16 Dec, 2011

    I'm from mexico too, we call them "polvorones" there are many kinds of "polvorones".
    anyway.... these are DELICIOUSSSSS! I just added a teaspoon (maybe 2) of vanilla extract and I think it gives you a better taste! very delicious! you should try it!

  • 28 Nov, 2011

    I have :)

    Saludos de Brownsville, Texas!

  • 8 Mar, 2011

    Mexican weddings?
    I haven't seen that cookies as a dessert on a wedding = S

    Greetings from Monterrey, MEXICO

  • 6 Mar, 2011

    These will be even more tender if you scoop the dough with a tiny spring loaded ice cream scoop, aka #100 disher. This keeps you from compacting the dough even slightly when you roll it into balls.

  • 5 Mar, 2011

    My Grandmother use to make these cookies for weddings and they were a favorite among the guests. She used to add anise to the mix and it gives them a good flavor. Most of the time she did not add nuts and they still were great. For Valentines Day she would add food color and other flavorings i.e. cherry. For St. Patricks day they were green and had a hint of mint. You can be as creative as you like and add your on touch of whatever you like.

  • 5 Mar, 2011

    Thanks ladies... my question would of been...can I substitute other nuts for pecans. Pecans are expensive up north.

  • 9 Jun, 2009

    I make them with almonds instead of pecans.

  • 9 Jun, 2009

    I use to make these with my mom at Christmas. They are also called sandtarts and us use to put walnuts instead of pecans. We also put the powder sugar on when they were warm and then again when they cooled dowm Yummy!!!!

  • 7 Jun, 2009

    Macadamias are incredible in place of pecans. I make these for Christmas cookies

  • 7 Jun, 2009

    I think several counries have their verson of this cookie and call them by a different name. Whatever the name, I've always loved them ---- MMmm they just melt in your mouth.

  • 6 Jun, 2009

    I've made a version of these ever since 4-H Club. Skip the pecans!

  • 6 Jun, 2009

    I have used mini chocolate chips instead of the pecans and the kids love them.

  • 6 Jun, 2009

    this is something served as treats at each table...along with cake

  • 3 Dec, 2008

    They should turn out more like a shortbread consistency. Definately not soft or chewy...but REALLY good :o)

  • 10 Sep, 2008

    Do these turn out soft and gewy? Or more like a shortbread consistency?

  • 23 Jun, 2008

    You can use your stand or hand-mixer, chop the nuts first. It's just a basic short bread dough that was developed long before food processors or even mixers were invented. Once you add the butter, don't over beat.

  • 23 Jun, 2008

    You can use your stand or hand-mixer, chop the nuts first. It's just a basic short bread dough that was developed long before food processors or even mixers were invented. Once you add the butter, don't over beat.

  • 24 May, 2008

    I do not have a food processor, is there an alternative way to make these
    cookies?? I love wedding cookies and would really like to make some, I would really appreciate any advise.. TYVM : )

  • 24 May, 2008

    I love these cookies! I like to roll them once in the powdered sugar while they are warm and again when they are cool. Yum!

  • 24 May, 2008

    I love these cookies! I like to roll them once in the powdered sugar while they are warm and again when they are cool. Yum!