Polvorones, Mexican Wedding Cookies

Caitlin Childs

From Caitlin Childs, Director of Communications: I learned to bake side by side with my mom using recipes from a cookbook her mom gave her when she moved into her own apartment in college. These classic cookies are beloved around the world, especially in my own home!

Polvorones – Mexican Wedding Cookies (or Russian Tea Cakes)

Makes 4 dozen


  • 1 cup butter
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla
  • 2 1/4 cup flour
  • 1/4 teapoon salt
  • 3/4 cup finely chopped, toasted nuts (walnut or pecans are my fave!)


  1. Heat oven to 400°F.
  2. Mix thoroughly the butter, sugar and vanilla. Work in flour, salt, and nuts until dough holds together.
  3. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheets.
  4. Bake at 400°F for 10 to 12 minutes or until set but not brown.
  5. While warm, roll in a bowl of powdered sugar to coat. Let cool on wire racks. Roll in sugar again.

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