Mexican Wedding Cookies (Polvorones)
Mexican Wedding Cookies (Polvorones)
  • 15 min
    Prep Time
  • 15 min
    Cook Time
  • 18

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Hours Mins Secs

  • 8 ounces butter, softened
  • 3/4 cup powdered sugar, sifted
  • 1/2 teaspoon salt
  • 1-1/2 teaspoon vanilla
  • 1/2 cup roasted almonds, ground
  • 1/2 cup roasted pecans, ground
  • 1/4 cup tortilla chips, finely crushed
  • 1-3/4 cup flour, sifted
  • 1/2 cup powdered sugar
  • 1 teaspoon cinnamon
  1. Preheat oven to 350°.
  2. Cream together butter and sugar using a mixer.
  3. Beat in remaining ingredients except flour, cinnamon and the last 1/2 cup of powdered sugar.
  4. Slowly add flour 1/2 cup at a time until fully incorporated. Do not over beat.
  5. Form dough into small balls (1 level tablespoon each).
  6. Place balls on lightly greased cookie sheet, slightly press them down using two fingers.
  7. Bake for 15 minutes.
  8. Mix together remaining 1/2 cup of powdered sugar and teaspoon of cinnamon.
  9. While cookies are still warm, roll in cinnamon sugar.
  10. Serve cookies or store in an airtight container at room temperature up to 1 week.
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