These delicate cookies, known by many names—including Snowballs, Russian Tea Cakes, or Greek Kourabiedes—are globally loved, but are best known for their traditional preparation as Mexican Wedding Cookies or Polvorones. The term Polvorones comes from the Spanish word for “dust” (polvos), hinting at their deliciously crumbly, shortbread texture. Made from simple ingredients, these treats are crisp, deeply satisfying, and melt instantly in your mouth. They are characterized by a buttery, nutty shortbread base that is not very sweet, balanced perfectly by a double coating of powdered sugar applied right out of the oven. Whether serving them during the holidays or as an anytime treat, this recipe is a cherished family favorite.
Ingredients
Cookie Dough
- 1 cup (226 g) Unsalted Butter, room temperature and softened
- 1/2 cup (60 g) Powdered Sugar, sifted if necessary
- 1/4 teaspoon Salt
- 1 1/2 teaspoons Vanilla Extract
- 1 3/4 cups (210 g) All-Purpose Flour
- 1 cup Pecans, finely chopped
Coating
- Approximately 1 cup Powdered Sugar (for coating), sifted if very lumpy
Instructions
Preparation and Dough Mixing
- Preheat and Prep: Preheat your oven to 350°F. Line two rimmed baking sheets with parchment paper.
- Chop the Pecans: Finely chop 1 cup of pecans. The smaller the pieces, the better the dough will hold its shape. If desired, you may use a food processor for a few quick pulses, but follow up with a final chop to ensure there are no large pieces. Set aside the chopped nuts.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, add the softened butter, 1/2 cup of sifted powdered sugar, and salt. Mix on medium speed for about 2 to 3 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed.
- Add Vanilla: Incorporate 1 1/2 teaspoons of vanilla extract into the mixture until just combined.
- Incorporate Flour: While mixing on the lowest setting, gradually add in the all-purpose flour. Mix until the dough is mostly combined, but be sure to scrape down the sides and center of the bowl to mix in any residual flour or butter.
- Add Pecans: Add the chopped pecans and mix on low until incorporated. Finish combining the dough by hand using a spatula.
Shaping and Baking
- Scoop and Roll: Scoop the dough using 1 tablespoon size portions (they can be slightly larger, but they should all be roughly the same size). Roll the scoops slightly in the palm of your hand and place them approximately one inch apart on the prepared baking sheets. Continue until all the dough has been used.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes at 350°F. They are done when the bottoms appear golden brown.
- First Dusting: Once removed from the oven, let the cookies cool in the pan for exactly five minutes, as they are extremely tender and hot. While they cool, measure out about a cup of powdered sugar for the coating.
- Coat While Warm: After the five-minute cooling period, give the cookies a good initial dusting of powdered sugar to coat them. The powdered sugar may disappear slightly as residual moisture escapes from the warm cookies.
- Final Coating: Allow the cookies to cool completely for about 30 minutes. Once cool, give them a final roll in the powdered sugar. They will now look like beautiful little snowballs, ready to enjoy.
Optional Tips
- Measuring Flour: When measuring flour, avoid scooping it directly from the container, as this compacts the flour and results in an inaccurate measurement. Instead, lightly fluff the flour before sprinkling or spooning it into the measuring cup, and then level off the top. Using a scale (210 g) is the easiest and most accurate method.
- Storage (Baked Cookies): Baked but uncoated cookies can be stored in an airtight container at room temperature for up to two weeks.
- Storage (Freezing Dough): The raw dough can be frozen before baking. Freeze the portions on a baking sheet, then transfer them to a freezer bag. The dough can be stored this way for up to three months and baked as needed.
- Freezing Baked Cookies: You can freeze the baked, uncoated cookies for up to three months.
- Eating Caution: Due to the generous powdered sugar coating, be mindful not to inhale as you take a bite to avoid choking on the fine sugar dust.
