Around the World #2: Mexican Wedding Cookies (Pecan cookies)

DSC_0055The name ‘Mexican Wedding cookies’ sounds quite romantic and alluring right? These cookies are actually indeed quite cute and seductive looking – small cookie balls rolled in powdered sugar. And when you bite into them you get the flaky cookie with a delicious buttery pecan flavor. You could use walnuts too instead of pecans. And the best part is – yes making them is a breeze! 🙂 I saw several recipes for these on the internet – all of them were very similar in the ingredients but the proportions varied a bit and so I was not sure which recipe to try. I finally chose a recipe and stuck to it (I was tempted to combine more than one recipe as I usually do with most recipes) but I am a little less adventurous when it comes to baking and especially when it comes to baking cookies. But pleased to report that the recipe I tried was foolproof and the cookies came out absolutely delicious and perfect. When I did a little bit of research on these cookies which are also called as ‘Polvorones’, I found that this type of cookie is common to Spain and Mexico and didn’t originate in Mexico.  The cookie is based on an old recipe, and is used in both Spain and Mexico for celebrations, since it’s rich in butter and nuts.  In Mexico, it’s traditionally used at weddings and christenings which is probably how it got its American name. Although these are traditionally served as favors at weddings, believe me, you should not wait for a wedding or a special occasion to make these…they are perfect for any occasion 🙂 DSC_0053

Mexican Wedding Cookies (Pecan cookies)

  • Time: about 15 minutes preparation time and 15 minutes baking time
  • Difficulty: Easy
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  Recipe courtesy: Kraft Ingredients:

  • 1 cup unsalted butter (16 tbsp) , softened (needs to be semi-solid not liquid)
  • 1/2 cup finely powdered sugar or confectioner’s sugar
  • 1 tsp. vanilla extract
  • 2 cups all purpose flour (Maida)
  • pinch salt*
  • 1 cup finely chopped Pecans or walnuts
  • extra 1/2 cup finely powdered sugar (confectioner’s sugar) for rolling


  • Heat oven to 350°F.
  • Beat the butter, 1/2 cup sugar and vanilla in large bowl with an electric mixer until light and fluffy. Gradually add flour, beating on low speed after each addition until blended. Add the chopped nuts and mix well using a spatula or spoon.
  • Shape dough into about 35-40 (1-inch) balls. Place about 1-inch apart, on a baking tray lined with parchment paper
  • Bake 14 to 15 min. or until bottoms are lightly browned. Cool for about 15 min. over a wire rack. Roll the cookies in powdered sugar in small bowl until evenly coated


  1. *: If you use regular butter instead of Unsalted butter, you can skip the salt.
  2. The butter should be of semi solid consistency and not completely melted while mixing the dough. If the room temperature is high and the butter starts melting (dough gets too sticky) then place the dough in the refrigerator for a few minutes before baking them. You can also freeze the dough and bake the cookies at a later date. You will just need to bake them for a couple minutes extra.

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0 thoughts on “Around the World #2: Mexican Wedding Cookies (Pecan cookies)

  1. Pingback: Homemade Holiday gifts: Cookies, Bars and Chocolate Covered Pretzels | Indu's International Kitchen

  2. These are gorgeous! I only wish I had made this version too. I just made polvorones on my blog. I did a gluten free, chocolate version, but these look pure! I love them. I’ve been traveling for weeks at a time to Mexico on and off this year and had these there. They’re so good. Yours came out perfectly! Well done!

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