“Polvorones” – Mexican wedding cakes

The name “Polvorones” refers to the confectioners’ sugar which is “azucar de polvo”in Spanish.  It means “covered in powdered sugar”                   



  1. ½ cup unsalted butter
  2. ¼ cup confectioners’ sugar
  3. 1 cup all-purpose flour
  4. ¼ teaspoon salt*
  5. ½ teaspoon vanilla extract
  6. 1 cup toasted almonds
  7. 1 cup confectioners’ sugar for dusting

* Omit salt if using salted butter 

  1. Grind the almonds in a food processor until they become the consistency of coarse grits.  Set aside.
  2. In a medium size bowl, cream butter with a mixer.
  3. Add sugar, flour, salt, vanilla, and almonds and mix well.
  4. Refrigerate the dough for about 30 minutes.
  5. Meanwhile, put remaining confectioners’ sugar in a paper or plastic sack.

Pre-heat oven to 400 degrees and prepare a baking sheet with parchment paper 

  1. Roll into balls 1 inch+ in diameter and place on the prepared pan.
  2. Bake for about 13-15 minutes.
  3. Place the baking sheet on a cooling rack for about 5 minutes.
  4. Remove 5 or 6 cookies and place them in the sack.  Shake to cover cookies with sugar.  Remove and repeat with the rest of the cookies.

Yield:  About 1 ½ dozen cookies.

Note:    The almonds can be substituted for pecans or hazel nuts.  These cookies are also known as Russian tea cookies.

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