Polvorones Mexican wedding cookies
Servings
24cookies
Servings
24cookies
Instructions
  1. Preheat oven to 350°F.
  2. Toast pecans on a baking sheet in the oven for 5 mins. Remove and set aside to cool.
  3. Place pecans in a food processor and pulse until nuts are finely chopped. Add flour, cinnamon, sugar and baking powder and pulse to combine. Add the coconut oil and vanilla and process until the coconut oil is completely incorporated – the mixture should look like large crumbs, but should stick together when pressed.
  4. Turn the dough out onto a sheet of plastic wrap. Wrap and refrigerate for one hour.
  5. Shape into 1″ balls.
  6. Bake 2″ apart for 10 minutes on a parchment-lined baking sheet. Allow to cool for several minutes.
  7. Coat in powdered sugar.