These Mexican Wedding Cookies (Polvorones) are rich, buttery and crumbly shortbread cookies that melt in your mouth and are absolutely irresistible!
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4.73 from 11 votes

Mexican Wedding Cookies (Polvorones)

These Mexican Wedding Cookies (Polvorones) are rich, buttery and crumbly cookies made from pecans that melt in your mouth and are absolutely irresistible!
Prep Time1 hr 22 mins
Cook Time23 mins
Total Time1 hr 45 mins
Course: Dessert
Cuisine: Mexican
Servings: 26 cookies
Calories: 134kcal
Author: Isabel Eats


  • 2/3 cup whole pecans
  • 1 cup butter, room temperature (2 sticks)
  • 1 1/4 cup powdered sugar, divided
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 cup powdered sugar, sifted (for topping)


  • Preheat oven to 350°F. Place pecans on a baking sheet or toaster oven tray and bake for about 8 minutes, or until lightly brown and fragrant. Let them cool completely.
  • Place toasted pecans and 2 tablespoons of the flour into your food processor or blender and process until they are finely ground. Set aside.
  • In a large bowl using a stand or hand mixer, add butter and 1/4 cup powdered sugar. Beat together until light and fluffy, about 2 minutes.
  • Beat in the vanilla extract, then add the remaining flour and salt and beat until combined. Stir in the ground nuts.
  • Cover and refrigerate the dough for about 1 hour or until firm. (You can also put it in the freezer for about 30 minutes to speed up the process.)
  • Line two baking sheets with parchment paper. Form the chilled dough into 1-inch balls (I was able to make about 26) and place them onto the prepared baking sheets.
  • Press the tops with your hand or the bottom of a glass to flatten them slightly so they don't roll around. Bake for about 12-15 minutes, or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.
  • Place the remaining 1 cup of powdered sugar into a bowl, and roll one cookie at a time in the sugar until it's completely coated. (The warmer the cookies, the more the powdered sugar turns into a paste, so don't rush the cooling process.)
  • Serve immediately or store in an airtight container for up to a week.


To make this vegan: use your favorite non-dairy butter or margarine.
To freeze these ahead of time: follow all of the instructions and place the formed cookie dough balls in a freezer-safe bag or container and freeze. When you're ready to bake them, place them on two baking sheets lined with parchment paper and bake in a 350F oven for 15 to 18 minutes.

Nutrition Facts
Mexican Wedding Cookies (Polvorones)
Amount Per Serving (1 cookie)
Calories 134 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g25%
Sodium 77mg3%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 250IU5%
* Percent Daily Values are based on a 2000 calorie diet.


Serving: 1cookie | Calories: 134kcal | Carbohydrates: 12g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Sodium: 77mg | Fiber: 1g | Sugar: 5g | Vitamin A: 250IU