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Mexican Christmas Cookies

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These Mexican Christmas Cookies are melt-in-your-mouth treats made with a buttery base, finely chopped nuts, and a dusting of powdered sugar. Known as Polvorones or Mexican Wedding Cookies, they’re a classic addition to any holiday dessert table.

Ingredients

Scale
  • 1 cup (225 g) unsalted butter, softened
  • 1/2 cup (60 g) powdered sugar, plus extra for dusting
  • 1 teaspoon vanilla extract
  • 2 cups (250 g) all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup (120 g) finely chopped pecans or walnuts

Instructions

1. Preheat the oven

  • Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Make the cookie dough

  1. In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy (2–3 minutes).
  2. Mix in the vanilla extract until combined.
  3. Gradually add the flour and salt, mixing until a soft dough forms.
  4. Fold in the finely chopped nuts until evenly distributed.

3. Shape the cookies

  1. Roll tablespoon-sized portions of dough into balls and place them on the prepared baking sheets, spacing them about 2 inches apart.
  2. Gently flatten the tops of the cookies slightly with your fingers or the back of a spoon.

4. Bake

  • Bake in the preheated oven for 12–15 minutes, or until the edges are lightly golden.

5. Coat with powdered sugar

  1. Allow the cookies to cool on the baking sheets for 5 minutes.
  2. While still warm, roll the cookies in powdered sugar until fully coated.
  3. Let the cookies cool completely, then roll them in powdered sugar again for a snowy finish.

Notes

  • Nut substitutions: Use almonds or hazelnuts for a variation in flavor.
  • Storage: Store in an airtight container at room temperature for up to 1 week, or freeze for up to 3 months.
  • Make-ahead: Prepare the dough ahead of time and refrigerate for up to 2 days. Bring to room temperature before shaping and baking.

Find it online: https://ukfinda.com/mexican-christmas-cookies/