Mexican Wedding Cookies

Mexican Wedding Cookies

Total Time
1 hr 25 min
30 min
10 min
These rich, nutty, buttery cookies are made in many countries to serve at holidays and celebrations. In Mexico, they’re sometimes called polvorones, which originates from the word polvo, Spanish for powder; it refers to the confectioners’ sugar they’re always dusted with.


Unsalted butter

cup(s), unsalted, room temperature

Confectioners' sugar

¼ cup(s)

Confectioners' sugar

1 tsp

Egg yolk

1 item(s), medium

Vanilla extract

1 tsp

Ground cinnamon


Table salt

1 pinch(es)

All-purpose flour

1 cup(s)

Unsalted pecan halves

cup(s), toasted and very finely chopped


  1. 1 Preheat oven to 350°F. Line large cookie sheet with parchment paper.
  2. 2 With electric mixer on medium speed, beat butter and 1/4 cup confectioners’ sugar in medium bowl until light and fluffy. Beat in egg yolk, vanilla, cinnamon, and salt. Stir in flour and pecans.
  3. 3 Roll rounded teaspoonfuls of dough into 1-inch balls. Place balls on prepared baking sheet about 2 inches apart. Bake until firm to the touch, still pale in color on tops, and golden brown on bottoms, about 10 minutes (do not overbake).
  4. 4 Let cool on baking sheet on racks about 1 minute. With spatula, transfer cookies to rack and let cool completely.
  5. 5 Just before serving, dust cookies with remaining 1 teaspoon confectioners’ sugar.
  6. Serving size: (1 cookie)