Mexican Wedding Cakes / Polvorones Recipe

I fell in love with these delightful little cookies at first bite.  They are perfect for any occasion, and simply easy to make!  This is my go-to recipe for parties, gifts, and whenever I need a cookie fix.  I hope you enjoy this recipe as much as I do!  Happy Baking!


Ingredients

• 1 cup (2 sticks) butter, room temperature
• 2 cups powdered sugar (1/2 cup for recipe and rest for coating cookies)
• 2 teaspoons vanilla extract
• 2 cups all purpose flour
• 1 cup pecans, toasted, coarsely ground
• 1/8 teaspoon ground cinnamon

Using electric mixer, beat butter in large bowl until light and fluffy. Add 1/2 cup powdered sugar and vanilla extract; beat until well blended. Beat in flour, then pecans. 

Divide dough in half; form each half into ball. Wrap separately in plastic; chill until cold, about 30 minutes.

Preheat oven to 350°F. Whisk remaining 1 1/2 cups powdered sugar and cinnamon in pie dish to blend. Set cinnamon sugar aside.

Working with half of chilled dough, roll dough by 2 teaspoonfuls between palms into balls. Arrange balls on heavy large baking sheet, spacing 1/2 inch apart. Bake cookies until golden brown on bottom and just pale golden on top, about 18 minutes. 

Cool cookies 5 minutes on baking sheet. Gently toss warm cookies in cinnamon sugar to coat completely. Transfer coated cookies to rack and cool completely. Repeat procedure with remaining half of dough. Sift remaining cinnamon sugar over cookies and serve.