Good grief, I’ve got writer’s block. Perhaps it’s because I’m sitting in front of the tv watching a football game that I care nothing about or because my son is sitting here next to me goofing off. He’s pushing our Golden Retriever into me…Ok, we’re done. I just got his knee into my left eyebrow. My son’s, not the dog’s. Ouch! Ok, that’ll teach me to wrestle with a 14 year old who’s an inch taller than me.
In a food processor, finely ground the pecans.
Add confectioners’ sugar and mix completely.
Add the butter and shortening to the flour in small pieces.
Using your hands, mix together the butter, shortening, flour, salt until it comes together into a coarse meal.
Add the egg, and again working with your hands, blend it in.
Place onto cookie sheet about 1-inch apart.
Bake for 15 minutes or until slightly golden.
Sift additional confectioners sugar over the tops of the cookies.
Comments & Reviews
The Mexican wedding cookies look delicious! Great blog keep it going!
I love your blog! and the recipes look delicious! I defintely have to try and make these polvorones! I am Mexican and I don’t know who told you these were mexican wedding cookies because just as your friend Pati we do not eat them at weddings nor call them that way. I guess it a US thing… will let you know how they come out! 🙂
Lynne @ 365 Days of Baking says
Guilla, thank you so much! I guess it is just a US thing! haha
Would love to hear your feedback!
Does anyone have a recipe for these using almond paste.Tried these at a Christmas party and have been looking for it since.
You are right, they should be balls, if you use softened butter and shortening they will stay balled. We call them German Butter Balls here in Central NY. They are made with walnuts finely ground. My recipe came from my dads family in Germany. I have had them made with walnuts,pecans and believe it or not macadamia nuts (Hawaiian Sugar Balls they call them! All of them were delish! Just thought you might like to know.
Thank you, Robin! That is good to know. I appreciate the comment!
This cookie should be more like shortbread…they do not traditionally have eggs, which is why yours spread. Best way to coat them is to drop them in powdered sugar when still hot, let them cool (they will be sticky) then put a second, finish coat on them. There should be a thicker coat of powdered sugar because the cookies themselves should be fairly “unsweet”.