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

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Top 3 mexican cookies recipes from across the web

The most viewed mexican cookies recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Mexican Wedding Cookies

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