A “must-make” cookie at my house around Christmas, Polvorones, aka Mexican Wedding Cookies are made with coconut oil, Texas pecans, cinnamon and powdered sugar.
Polvorones have a number of cultural origins, including Spain, Cuba and the Philippines. Mexican Wedding Cookies, as American call them, were adapted from Mexican recipes and are popular during Christmas because of the cookies’ snow-dusted appearance.
I make polvorones each year because Ross says it’s his favorite Christmas cookie, and I can’t resist the opportunity to make this familiar family treat. My polvorones are a shortbread cookie with coconut oil and coarsely ground toasted pecans. Some recipes use walnuts, but I like pecans because Texas grows great pecans. They taste better too.
This cookie dough can be made ahead and refrigerated or frozen for later. I make only a few Polvorones at a time, and freeze the rest of the dough. This prevents cookie binges.