It seems that everyone has their own version of the “Wedding Cookie.” I have heard it called Mexican, Italian, and Russian. In Mexico they are known as “Polvorones,” referring to the texture of the cookie as it has a soft powdered texture when you bite into it. It is a cookie to be enjoyed with that cold glass of milk or freshly brewed coffee.
I learned to make this cookie a few years back while working in a fudge shop, where there were many cookies made every day. For this recipe, of course I had to put my own spin on it by adding the chocolate, both to the batter and to the cookie itself! It almost tastes like a cup of warm cocoa … Mmmm! Keep scrolling to the end to find a more traditional Mexican wedding cookies recipe. #foodieforlife #mexicanfood
Get creative in your kitchen!
Try adding a little instant coffee and Mexican cinnamon to the chocolate to give it an even more Mexican twist!
A little dip of chocolate makes these extra special!
The chocolate version above of the wedding cookies is a delicious addition to your holiday baking! But if you prefer the more traditional, get the scoop below!
Mexican Wedding Cookies~ This is a more traditional version of how you would find Mexican Wedding Cookies
Sometimes I prefer to flatten them slightly , but they look more traditional rounded like a snowball.
I really enjoy adding the orange zest to a few of my cookie recipes. It’s a nice flavor, especially during the holidays.
Polvorones de Chocolate! Wedding Cookies!
Ingredients
- 2 sticks unsalted butter at room temperature (1 cup)
- 4-5 tablespoons powdered sugar plus more for dusting
- 1 tablespoon cocoa powder plus more for dusting
- pinch of salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 1/2 cups pecans finely chopped
- 1¼ cups semi-sweet chocolate chips
- 1 tablespoon shortening
- Candy paper cups
Instructions
- Preheat oven to 375ºF.
- In a large bowl, with a hand mixer, cream the butter until light. Add the powdered sugar and cocoa powder, mix for a minute or two, add in the vanilla. Gradually add in the flour until dough forms. Fold in the pecans.
- On one large, lined cookie sheet, roll 30 bite-size balls and place about 1 inch apart on cookie sheets. Place oven rack to the second highest position in the oven. Bake (one pan at a time) for 15-20 minutes, turning the pan halfway through baking time so they bake evenly. Remove cookies from oven and cool completely. Prepare one more pan lined with wax paper or parchment paper, set aside.
- Once cookies have cooled, in a medium glass bowl, add the chocolate chips and 1 tablespoon of shortening. Cook on high (in small) microwave for 1 minute on high. Stir well to combine, then cook for 15 to 20 seconds more until chocolate is nice and smooth. Quickly, but carefully take one cookie at a time and dip the bottoms of the cookies in chocolate. Transfer to the lined pan to dry.
- Sift 4 tbsps of powdered sugar with 1 tbsp of cocoa powder and dust to tops of cookies.
Notes
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