Mexican Wedding Cookies (Polvorones)
- Prep Time: 35 minutes
- Cook Time: 18 minutes
- Servings: 52
- Course: Dessert
Buttery, delicate and coated in a thin layer of powdered sugar, these irresistible walnut cookies won’t stick around for long!
Reynolds Kitchens tip
To store, layer completely cooled cookies between layers of Reynolds® Parchment Paper in an airtight container for up to 2 days at room temperature, or freeze for up to 2 months.
- 1 1/2 cups finely chopped walnuts, toasted and divided
- 1 cup butter, softened
- 1/2 cup granulated sugar
- 1 tablespoon milk
- 1 teaspoon vanilla
- 2 1/4 teaspoons ground cinnamon, divided
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- 2 cups all-purpose flour
- Reynolds® Parchment Paper
- 3/4 cup powdered sugar
In a food processor, process 3/4 cup of the toasted walnuts until very finely ground but still dry. Set ground walnuts and remaining 3/4 cup finely chopped walnuts aside.
In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and beat until combined, scraping sides of bowl occasionally. Beat in milk, vanilla, 1 1/2 teaspoons of the cinnamon, lemon zest, and salt until combined. Beat in as much of the flour with the mixer as you can. Stir in any remaining flour, the ground walnuts, and the finely chopped walnuts. Wrap in Reynolds® Parchment Paper and place in a resealable bag. Chill for 1 to 2 hours, or until dough is easy to handle.
Preheat oven to 325°F. Line two cookie sheets with Reynolds® Parchment Paper. Shape dough into 2-teaspoon-size balls. Place 2 inches apart on prepared cookie sheets. Bake about 18 minutes, or until bottoms are light brown. Cool on cookie sheet for 5 minutes.
In a small bowl, combine powdered sugar and remaining 3/4 teaspoon of cinnamon. Toss cookies in the powdered sugar mixture, then cool completely on a wire rack.
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