Buttery Mexican Wedding Cookies with Toasted Nuts
These tender, crumbly Mexican wedding cookies are made with butter, toasted nuts, and a generous coating of powdered sugar. Also known as polvorones or Russian tea cakes, these melt-in-your-mouth cookies are perfect for holidays, celebrations, or any time you want a delicate, nutty treat. The secret is chilling the dough and rolling the warm cookies in powdered sugar twice for that signature snowy appearance.
Ingredients
Instructions
- 1
Cream together butter and powdered sugar until light and fluffy, then stir in vanilla
- 2
Whisk together flour and salt, then add gradually to butter mixture
- 3
Stir in chopped toasted nuts
- 4
Pat dough into one big ball and chill for 20 minutes
- 5
Cut dough into fourths and roll small portions into balls
- 6
Form dough into balls and place onto parchment-lined or ungreased baking sheets
- 7
Bake until cookies start to turn light golden-brown
- 8
Remove from oven and allow to cool slightly
- 9
While cookies are still warm but not hot, roll a few at a time in powdered sugar until evenly coated
- 10
Cool cookies completely on wire racks
- 11
Optionally roll in powdered sugar a second time once cooled to room temperature
Tips
Chill the dough for 20 minutes before shaping to prevent cookies from spreading too much during baking.
Roll warm cookies in powdered sugar twice - once while warm and again when cool - for the best coating.
Toast nuts beforehand for deeper flavor and better texture in the finished cookies.
Good to Know
Store in airtight container at room temperature for up to 1 week or freeze for up to 3 months.
Dough can be made 2 days ahead and refrigerated, or shaped cookies can be frozen before baking.
Serve at room temperature on a platter or in decorative tins for gifting.
Common Mistakes
Roll cookies in powdered sugar while warm to avoid coating falling off
Don't overbake or cookies will be hard instead of tender
Chill dough to prevent excessive spreading during baking
Substitutions
Nut-Free Alternatives
General Alternatives
FAQ
Can I make these without nuts?
Yes, simply omit the nuts or replace with mini chocolate chips for a different variation.
How long do these cookies keep?
Store in airtight container for up to 1 week at room temperature or freeze for 3 months.
Can I use different nuts?
Absolutely, pecans, almonds, or hazelnuts all work well as substitutes for walnuts.