mexican cookies

Coated in a fluffy layer of powdered sugar, these easy Mexican Wedding Cookies are so buttery and soft. They&#039;ll practically melt in your mouth!

Mexican Wedding Cookies

unsalted butter (softened (227 grams))

sugar (divided (180 grams))

salt

vanilla extract

all-purpose flour ((210 grams))

pecans

Preheat the oven to 350F. Line two baking sheets with parchment paper.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the butter, ½ cup confectioners’ sugar, and salt on medium speed until pale and fluffy, about 2 to 3 minutes. Beat in the vanilla until just combined.

With the mixer on low, gradually add the flour, beating until well combined. Beat in the pecans until combined. Scoop the dough by tablespoonfuls and roll into balls between your palms. Place 1-inch apart on the baking sheets.

Bake for 12 to 15 minutes or until the tops are set and the bottoms are golden brown. Let the cookies cool on the pans for 5 minutes.

In a medium bowl, place the remaining 1 cup confectioners’ sugar. Working in batches, roll the warm cookies in the sugar, shaking off excess. Place a wire rack, and cool completely. Reroll cooled cookies in confectioners’ sugar again. Store cookies in an airtight container for up to 2 weeks.

https://www.youtube.com/watch?v=1gjx9tW3ubc

How to Make Mexican Wedding Cookies | Polvorones
Full Recipe: https://preppykitchen.com/kourabiedes-cookies/ 

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These super-easy, melt in your mouth cookies made with lots of almond meal and rolled in powdered sugar are a global favorite! Almost every culture has a variation and all are delicious!

Aliases include: Mexican wedding cookies, or polvorones, kourabiedes in Greece, Russian tea cakes, snowball cookies in parts of America, boomeranng cookies, and the list goes on! So delicious and they whip up in a snap. The cookies themselves are not very sweet so that heavy dusting of powdered sugar and just the right amount of sweetness.

I used almond meal in these cookies but you can use ground walnuts, or pecans and definitely feel free to have some larger chunks in there too. 

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How to Make Mexican Wedding Cookies | Polvorones

These Pan de Polvo cookies have a delicious cinnamon taste and are so crumbly that practically melt in your mouth! They are known as Mexican shortbread cookies or Mexican wedding cookies, but no matter the name, they&#39;re absolutely delicious!

Pan de Polvo (Mexican shortbread cookies)

lb all-purpose flour

cornstarch

½ lb pork lard (or butter)

sugar

cinnamon

anise star

water

½ cinnamon

Add water, the cinnamon stick, and anise star in a small saucepan.

Bring to a boil, then reduce the heat to low and simmer for 3 minutes.

Allow the cinnamon tea to cool completely.

Place flour, cornstarch, lard, sugar, and salt in a large mixing bowl.

Mix with the flat beater attached to the mixer (or with your hands) until the ingredients are loose combined.

Add ½ cup of the cinnamon tea and knead until everything is combined into a dough.

Transfer the dough to a floured surface and form a ball. Wrap it in cling film and place it in the fridge to chill for 20 minutes.

Preheat the oven to 360°F/180°C and line a large cookie tray with parchment paper.

Lightly flour a working surface. Roll the dough ball into a sheet about ¼ inch thick.

Cut the dough with a 1.5″/4cm rounded cookie cutter and then transfer the raw cookies to the prepared baking trays.

Gather the dough scraps, roll them and cut out more cookies until all dough is used.

Bake between 18 and 20 minutes or until the cookies are slightly golden and puffed.

Carefully, remove the cookies with a spatula and coat them on all sides with the cinnamon-sugar mixture.

Place cookies on a wire rack and allow them to cool down completely.

Enjoy or store for later.

Coricos have a crumbly texture and a lightly sweet and earthy taste. They&#039;re made with corn flour, butter, and piloncillo. Serve with milk or coffee for a fantastic Mexican treat!

Coricos (Mexican Corn Cookies)

Masa harina

butter (read note 1)

eggs

½ tsp baking powder

oz piloncillo

cloves

Pour water into a medium saucepan and add piloncillo, cinnamon stick, anise star, and whole cloves.

Bring to a boil, set the heat to low, and simmer while stirring from time to time until piloncillo is dissolved and a light syrup has formed (about 10 minutes).

Allow to cool down completely.

Make the piloncillo syrup

Place butter in the bowl of a stand mixer. Add salt and, using the wire whip, mix at high speed until light and fluffy (about 7 minutes).

Add the eggs and mix at high until fully incorporated.

Add masa harina, and baking powder. Use the paddles and knead the dough at low speed while pouring the piloncillo syrup until everything is fully incorporated.

Make the dough

Pinch a little bit of the dough and roll it into a ball with your hands.

Roll the ball into a rope about 5-6 inches (13 cm) long.

Take both ends of a rope and overlap them, pressing a little bit to make a ring shape. Repeat with all ropes until all are shaped

Transfer shaped cookies to a baking sheet lightly floured with masa harina.

Shape the cookies

Preheat oven to 360°F/180°C

Bake for 15 to 18 minutes or until the cookies are lightly brown.

Remove the sheet from the oven and leave it to rest for 5 minutes.

Carefully, using a spatula, remove the cookies and place them on a cooling rack.

Enjoy the corn cookies right away or store them in an airtight container.

Bake

This espejo Mexican cookie recipe is very easy. Espejos, Spanish for mirrors, are a popular Mexican pan dulce. Learn how to make them at home step by step. They are easier than you might think.

Espejo Mexican Cookie Recipe

unsalted butter

confectioner’s sugar (100 gr)

salt (2 gr)

all purpose flour (360 gr + more for dusting)

water (15 ml)

lemon

For chocolate espejos you will need 3/4 cup semi-sweet chocolate (120 gr)

Beat the butter until smooth, add the sugar and continue beating until it reaches a smooth and fluffy consistency, about 5 minutes.

Add the salt, egg, and vanilla and continue beating until everything is well combined.

Lower the speed and gradually integrate the flour without over-working the dough. It should have a sandy consistency.

Stop the mixer and put the dough on top of some plastic wrap. Take two corners of the wrap, lift and push together, rotating the wrap until you get a smooth and compact dough (See video). Cover tightly and refrigerate for 30-40 minutes.

Pre-heat the oven to 350° F (180 °C).

Take half of the dough (return the other half to the refrigerator) and place it on a lightly floured surface. Flour the rolling pin as well, and roll the dough out to a thickness of 3/4 cm (a little less than 1/2 inch).

Cut the dough with a 10 cm diameter (about 4 inch) mold and place the cookies on a baking sheet that is greased or covered with parchment paper or a silicone pastry mat.

Gather the pieces of dough that are left after cutting the cookies and roll them out to continue cutting. Repeat with the other half.

Once you have cut all the cookies, you will surely have a little dough left; make a ball, flatten it with your hand or with the rolling pin, and place it with the rest of the cookies.

Put them in the fridge for 5 min.

Bake for 20-25 minutes or until the edges and bottom are golden brown.

Remove from the oven, cool for about 3 minutes, and carefully transfer to a wire rack to finish cooling.

When the cookies are freshly baked, they are a bit brittle, but they take on a firmer consistency once they cool.

When the cookies are completely cold, prepare the frosting. Mix the three ingredients, sugar, water, and lemon juice, until it is very thick and spreadable.

Take one of the cookies, and with a spatula, cover it with the glaze. Repeat until finished with all the espejos. When the frosting cools, it will look shiny like a mirror, but don’t expect to see yourself in it.

For chocolate, instead of the sugar frosting, melt the chocolate and coat the cookies with it while it is hot.

I've never tried Mexican cookies but these look so soft and delicate, I love big cookies! Can't wait to make these soon, I know I won't stop thinking about these now haha

Wow! These cookies were amazing! They disappeared almost as quick as I made them. My family loved them coated with melted chocolate.

I am happy to learn new recipe today. This one is so easy and delicious. I will def try this.

I love espejo cookies! They're soft, buttery, and that glaze blends well in these cookies

I love that these are named after mirrors for the glossy glaze.  These were super tasty, so glad I tried this recipe!

I love cookies, and this was something delicious! It was so easy, and the result was amazing!

This is such a delectable recipe. Looks like shortbread cookie and I am definitely baking them this weekend.

Thanks a lot for sharing cookie recipe! It's really easy to understand and it taste amazing!

Love trying new cookie recipes! These were fun to make and delicious !

I love cookies of all kinds, we devoured these cookies. 
We made them last weekend and plan to make them again, thank you so much for the recipe :)

Top 4 mexican cookies recipes from across the web

The most viewed mexican cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Mexican Wedding Cookies

Pan de Polvo (Mexican shortbread co...

Coricos (Mexican Corn Cookies)

Espejo Mexican Cookie Recipe

Top 4 mexican cookies recipes from across the web

The most viewed mexican cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Wedding Cookies

Pan de Polvo (Mexican shortbread co...

Coricos (Mexican Corn Cookies)

Espejo Mexican Cookie Recipe

The most viewed mexican cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine