Pumpkin Pecan Polvorones Mexican Wedding Cookies Recipes

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POLVORONES (MEXICAN WEDDING COOKIES)

Marcela Valladolid's crumbly and buttery cookies will melt in your mouth. They're easy to prepare and are perfect for dipping in a cup of hot cocoa.

Provided by Marcela Valladolid

Categories     dessert

Time 1h

Yield makes about 4 dozen

Number Of Ingredients 7



Polvorones (Mexican Wedding Cookies) image

Steps:

  • Put 1/2 cup of the walnuts and the salt in a food processor and pulse until finely ground. Roughly chop the remaining 1 cup walnuts.
  • Position two oven racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
  • Beat the butter in a large bowl with an electric mixer on medium-high speed until smooth, 2 to 3 minutes. Add the granulated sugar and beat until light and fluffy, about 2 minutes. Scrape down the sides of the bowl. Beat in the flour, then the ground and chopped walnuts. Divide the dough in half, forming each half into a ball. Wrap separately in plastic and chill until cold, about 30 minutes.
  • Put the confectioners' sugar in a large bowl.
  • Working with half of the chilled dough at a time and keeping the rest in the fridge, roll the dough by 2 teaspoonfuls between your palms into balls. Arrange the balls on a large baking sheet, spacing them 1/2 inch apart.
  • Bake the cookies until golden brown on the bottom and just pale golden on top, about 18 minutes. Cool the cookies for 5 minutes on the baking sheet. Toss the warm cookies in the powdered sugar. Transfer the sugar-coated cookies to a rack to cool completely. The cookies can be prepared up to 2 days ahead. Once cooled, store them in an airtight container. You need to make sure they are cooled before storing them, otherwise they will get soggy. Sift additional powdered sugar and cinnamon over the cookies if desired before serving.

1 1/2 cups walnuts
Pinch fine salt
2 sticks (16 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
2 cups all-purpose flour
1/2 cup confectioners' sugar, plus more for serving
Ground cinnamon, for garnish (optional)

PUMPKIN PECAN POLVORONES (MEXICAN WEDDING COOKIES)

Categories     Cookies     Nut     Bake     Christmas

Yield 18 - 20 cookies

Number Of Ingredients 11



PUMPKIN PECAN POLVORONES (MEXICAN WEDDING COOKIES) image

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper. Lightly toast the pecans in a skillet over medium-low heat, stirring frequently, under they are nice and fragrant. Remove from heat. You can either use a food processor to finely chop the pecans (about 10 pulses should do it, don't blend so well that you end up with pecan butter) or finely chop the pecans with a chef's knife on a cutting board (you might want to let the pecans cool a little before chopping). In a large bowl, beat the coconut oil or butter, pumpkin purée, cane sugar, vanilla, cinnamon, ginger, allspice and salt with an electric mixer on medium speed until light and fluffy. Since I used melted coconut oil, it didn't get light and fluffy but it did blend well (I wonder if it would get light and fluffy with solidified coconut oil at room temperature?). Gradually add the chopped pecans and flour, beating on low speed after each addition until well blended. Using your hands, shape the dough into 1-inch balls. Place the cookies on the baking sheet, leaving about 1 1/2-inch space around each cookie (the cookies will not expand in size). Bake for 14 to 15 minutes, until the bottoms of cookies are lightly browned. Let the cookies cool for 5 minutes on the baking sheet. Pour the powdered sugar into a small bowl and roll the warm cookies liberally to coat in powdered sugar. Taste, and if the cookies aren't quite sweet enough to delight, give them another roll in powdered sugar. Let the cookies cool on a wire rack.

1/2 cup melted coconut oil or room temperature butter
1/2 cup pumpkin purée
1/2 cup fine cane sugar
1 teaspoon vanilla
1 1/2 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground allspice
1/2 teaspoon salt
1 slightly heaping cup raw pecans or raw pecan pieces
2 cups whole wheat pastry flour
1/2 cup powdered suga

POLVORONES (MEXICAN WEDDING COOKIES)

Rich and buttery pecan shortbread cookies that melt in your mouth! Really pretty on a winter Holiday dessert table!

Provided by Cecilia Myers @SugarDumpling

Categories     Cookies

Number Of Ingredients 6



Polvorones (Mexican Wedding Cookies) image

Steps:

  • Process pecans until ground but not "pasty."
  • Beat butter and 1/2 C. powdered sugar on medium until fluffy, scraping down once.
  • Gradually add 1 C. flour, vanilla and salt. Beat on low until well blended, scraping down once.
  • Fold in remaining flour and ground nuts with spoon until just blended. Careful not to over-stir.
  • Form dough into a ball, wrap in plastic and refrigerate at least 1 hour.
  • Preheat oven to 350 degrees.
  • Roll tablespoons of dough into 1 inch balls. Place 1 inch apart on an ungreased baking sheet.
  • Bake 12-15 minutes or until pale golden brown. Let cookies stand on sheet 2 minutes.
  • Place 1 C. powdered sugar in serving dish. Transfer hot cookies to dish (easiest to do one at a time) and roll to coat evenly. Let cookies cool in sugar.
  • Sift more sugar over platter of cookies just before serving.

1 cup(s) pecans, in pieces
1 cup(s) butter, unsalted
1 1/2 cup(s) powdered sugar
2 cup(s) all purpose flour
2 teaspoon(s) pure vanilla extract
1/4 teaspoon(s) salt

DELICIOUS PUMPKIN-PECAN COOKIES

A very good friend of mine gave me this pumpkin-pecan cookie recipe when I was searching for just the right cookie around Thanksgiving. These were by far the best I have ever tried and are simple to make. The recipe can be cut in half, because as is, it makes around 2 dozen. I would also love to know any alterations that make them any better! Enjoy!

Provided by AdrienMarie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 30m

Yield 24

Number Of Ingredients 16



Delicious Pumpkin-Pecan Cookies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets.
  • Combine pumpkin puree, brown sugar, sugar, butter, eggs, milk, and vanilla extract in a large bowl. Beat with an electric mixer until creamy. Fold in pecans. Slowly add flour, pumpkin pie spice, baking powder, and baking soda, mixing until combined.
  • Drop teaspoonfuls of cookie dough onto the prepared cookie sheets.
  • Bake in the preheated oven until edges are firm and starting to brown, 12 to 14 minutes. Let cool on a wire rack.
  • Combine powdered sugar, milk, butter, and vanilla extract in a small saucepan. Stir over low heat until combined and smooth. Drizzle glaze over the cooled cookies.

Nutrition Facts : Calories 277.9 calories, Carbohydrate 43.9 g, Cholesterol 40 mg, Fat 10.5 g, Fiber 1.3 g, Protein 3.4 g, SaturatedFat 4.5 g, Sodium 175.2 mg, Sugar 28.3 g

1 cup pumpkin puree
1 cup firmly packed brown sugar
1 cup white sugar
¾ cup butter
3 eggs
1 tablespoon milk
1 teaspoon vanilla extract
1 cup chopped pecans
3 ½ cups all-purpose flour
3 tablespoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
2 cups powdered sugar
3 tablespoons milk
1 tablespoon butter
1 teaspoon vanilla extract

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