Pecan Cookies (Mexican Wedding Cookies or Polvorones)

This is an easy cookie to make that is made with ground pecans and generously dusted with powdered sugar.
Based on a recipe by Elisabeth Lambert Ortiz, The Complete Book of Mexican Cooking, Bantam Books,1967, pastelitos de boda (Bride's Cookies), p 294.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Desserts - Cookies
Servings: 24 cookies
Author: Catherine Christiano


  • 2 cups unbleached flour
  • 1/2 cup sifted confectioner's sugar
  • pinch salt
  • 1 cup pecans chopped fine
  • 1 teaspoon vanilla extract
  • 1 cup sweet butter softened, unsalted margarine substitutes fine
  • confectioner's sugar for dusting


  • Place oven racks to divide oven into thirds. Preheat to 350 °F.
  • In large bowl of stand mixer, combine flour, all dry ingredients. Stir in vanilla. Add butter and mix until mixture is uniform and forms a ball.
  • Form dough into two equal log shaped cylinders. Cut each into 12 equal pieces. With each piece first form a ball then press to form a patty. Use two cookie sheets. Evenly arrange 12 patties on each cookie sheet. Place cookie sheets in oven. Bake for 25 - 30 minutes, rotating pans after 15 minutes. Cookies will be delicately brown when done.
  • Remove cookies to wire rack to cool. Dust thickly with confectioner's sugar.


Try toasting the pecans before chopping.