0
0
Mexican wedding cookies, also known as polvorones or biscochitos, are a beloved treat found at celebrations, holidays, and family gatherings across Mexico and beyond. These crumbly, melt-in-your-mouth cookies dusted generously with powdered sugar hold a special place in Mexican culture and cuisine.
A Brief History
While they’re commonly associated with Mexican weddings, these cookies have a fascinating history that crosses continents. Their roots trace back to medieval Arab cuisine, which introduced buttery nut-filled pastries to Spain during the Moorish occupation. Spaniards later adapted these recipes and brought them to Mexico, where they evolved into the polvorones we know today. The name “polvorones” stems from the Spanish word polvo, meaning “dust,” referencing their signature powdered sugar coating.
A Recipe for Celebration
While they’re called “wedding cookies,” they’re not limited to nuptials. You’ll find them at quinceañeras, baptisms, Día de los Muertos celebrations, and even Christmas. Their light, snowball-like appearance makes them a fitting addition to winter holiday tables.
Tips for Perfect Cookies
Lightly toasting the nuts and anise enhances their flavor and adds depth.
Double-Coating: Roll the cookies in powdered sugar once when warm and again when cooled for the ultimate sweet finish.
Mexican wedding cookies are more than a sweet indulgence—they’re a symbol of love, unity, and tradition. Making these cookies is often a multigenerational affair, with abuelas teaching grandchildren how to roll the dough and generously coat each one in powdered sugar.
So, whether you’re preparing for a wedding, holiday gathering, or just a cozy afternoon treat, whip up a batch of Mexican wedding cookies and experience a bite of history and tradition. Do you have a cherished memory of enjoying these cookies at a family gathering or celebration? Share your story in the comments below!
Mexican Wedding Cookies
Ingredients
- 1/2 cup (113 g) unsalted butter, diced, softened
- 1/2 cup (95 g )shortening
- 1 1/2 cups (153 g) powdered sugar, divided
- 2 cups (300 g) all-purpose flour
- 1 teaspoon anise seeds
- 1/4 teaspoon salt
- 1/2 cup (50 g) pecan pieces, finely chopped
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, cream butter, shortening and ½ cup (51 g) powdered sugar, anise and salt on medium speed until pale and fluffy, about 2 to 3 minutes.
- Gradually add the flour, anise, salt and pecans on low speed and mix until well combined.
- Scoop 1 tablespoon of dough and roll into a ball. Place the dough balls on the prepared baking sheets, spacing them about 1 inch apart. Bake for 15-18 minutes. They will remain pale in color but the bottoms will be golden brown
- Allow the cookies to cool about 5 minutes. Place the remaining 1 cup (102 g) powdered sugar into a bowl. Work in batches to roll or toss warm cookies in the powdered sugar. Shake off excess and allow to cool completely.
- Once cooled, roll the cookies in powdered sugar a second time.
