In Mexico, where they are known as polvorones, these melt-in-your-mouth cookies are individually wrapped in tissue paper for serving at weddings and other celebrations. In the United States, similar cookies are called snowballs or Russian tea cakes. To vary the seasoning, replace the cinnamon with ground anise, or omit the spice altogether.
Mexican Wedding Cookies
- 1 3/4 cups (9 oz./280 g) all-purpose flour
- 1 tsp. ground cinnamon
- 1 cup (2 sticks) (8 oz./250 g) unsalted butter, at room temperature
- 1 1/2 cups (6 oz./185 g) confectioners’ sugar
- 1 tsp. vanilla extract
- 1/4 tsp. kosher salt
- 1 cup (5 oz./155 g) coarsely ground blanched almonds
1. Preheat an oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a bowl, sift together the flour and cinnamon. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on high speed until fluffy and pale yellow, about 3 minutes. Add 1/2 cup (2 oz./60 g) of the confectioners’ sugar and beat until light and fluffy, about 2 minutes. Reduce the speed to low, add the vanilla and salt, and beat until combined, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Add the flour mixture and beat on low speed until combined, about 1 minute. Stop the mixer and stir in the almonds.
4. Cover the bowl and refrigerate until the dough is chilled but not hard and is no longer sticky to the touch, about 15 minutes.
5. Shape the dough into 1-inch (2.5-cm) balls and place on the prepared baking sheet, spacing the cookies about 1 inch (2.5 cm) apart.
6. Bake until the cookies are just golden on the bottom, 10 to 12 minutes. Transfer the baking sheet to a wire rack and let the cookies cool on the sheet for 5 minutes.
7. Meanwhile, sift the remaining 1 cup (4 oz./125 g) confectioners’ sugar into a shallow bowl. Roll the cookies one at a time in the confectioners’ sugar, place on the rack, and let cool completely. Makes about 4 dozen cookies.
Discover 40 of our favorite recipes for these crowd-pleasing treats, from classic drop and cut-out cookies to decadent sandwich cookies, brownies and bars, in our Favorite Cookies Cookbook.
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