Mexican Wedding Cookies, or Bride’s Cookies (Polvorones)
Baked by Angela Reynolds, Community Engagement Coordinator. Angela makes these cookies every year, only she uses pecans instead of walnuts in her recipe. But she’s giving these a try to see how they stack up to the recipe she uses, which she found in an old cookbook from a thrift store. These cookies are always a crowd pleaser, so she’s happy to make them for the folks in Kentville.
1 Cup butter, softened
1 Tsp. Vanilla
6 Tbsp. Powdered sugar
2 cups all-purpose flour
1 cup chopped walnuts
½ cup powdered sugar for decoration
Preheat oven to 350 degrees
- In medium bowl, cream butter and vanilla until smooth
- Combine the 6 tablespoons of powdered sugar and flour; sift into butter mixture until blended
- Mix in the chopped walnuts
- Roll dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet
- Bake for 12 minutes. Roll in remaining powdered sugar while still warm. Roll them in powdered sugar a second time when cool. Makes 3 dozen cookies.
Angela says: These freeze really well, so you can make them ahead and store (or hide) in freezer. I use a paper bag for the “roll in powdered sugar” step—I put the cookies in the bag, two at a time, and give a gentle shake. Don’t skip the second dusting of sugar—the first one will melt into the warm cookies, the second will coat them in the powdered sugar. I make these every year and they are one of my favourite cookies ever!
These cookies come from a recipe in the children’s book, A World of Cookies for Santa by M.E. Furman.