Deliciously Easy Mexican Polvorones Cookie recipe: Everyone's favourite

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while maintaining texture.

pecans

🥗Healthier: almonds

💰Cheaper: walnuts

Almonds provide a similar crunch with a different flavor.

powdered sugar

🥗Healthier: erythritol

💰Cheaper: granulated sugar

Erythritol reduces calories while mimicking sweetness.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: imitation vanilla

Vanilla bean enhances flavor naturally.

Roughly chop the pecans with a knife, keeping them chunky for texture.

Toast the pecans before chopping to enhance their flavor.

In a mixing bowl, beat room temperature butter and powdered sugar (or icing sugar) for 2 to 3 minutes until well mixed, scraping the bowl occasionally.

Add vanilla extract and beat until combined, scraping the bowl again.

Dump in the all-purpose flour and almond flour, and beat until just mixed.

Fold in the toasted and roughly chopped pecans using a spatula, then use clean hands to form a cohesive dough.

Refrigerate the dough for 20 to 30 minutes to allow the butter to solidify and the dough to come together.

Preheat the oven to 350°F (175°C).

Using a standard ice cream scoop or tablespoon, scoop out the cookie dough and roll into 1-inch balls, placing them on a baking tray with about 2 inches of space between each ball.

Bake the cookies in the preheated oven for 12 to 15 minutes until the bottoms are golden brown but the tops remain pale.

While the cookies are baking, mix powdered sugar with ground cinnamon in a wide bowl.

Once the cookies are done, dip them into the powdered sugar and cinnamon mixture while they are still warm, then place them on a wire rack to cool completely.

After cooling, coat the cookies a second time in the powdered sugar and cinnamon mixture for an even finish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens