August 26, 2012 10:00 PM
Mexican Wedding Cookies
POSTED IN: TV Show Recipes , Pati's Mexican Table
TAGS: cookies , EP201 , food , Jinich , Mexican , Pati , pecans , polvorones , wedding
Print This Page | Print Recipe | COMMENTS (8)

2 cups all-purpose flour
1/8 teaspoon kosher or sea salt
1/2 cup cold unsalted butter, cut into chunks
1/2 cup vegetable shortening
1/2 cup pecans, ground or finely chopped
3/4 cup confectioners' sugar, plus more for dusting
1 egg

Preheat the oven to 350 degrees. Butter a large cookie sheet.

In a food processor fitted with the steel blade, pulse the pecans until they are finely chopped. Add the powdered sugar, flour and salt, and pulse again. Scrape down the sides of the bowl with a spatula if necessary.

Drop in the butter and shortening chunks, and pulse a couple of times. Add the egg and pulse again, just until the mixture starts to come together. Roll the dough into 1- to 1 1/2" balls with your hands.

Place the balls on the baking sheet, spacing them 1" apart; give them a light pat on the top. Bake until the cookies are golden brown, about 15 minutes. You may need to bake two batches.

Generously, really super generously, dust extra confectioners' sugar over the top of the cookies.


Pecan cookies

Phyllis | November 4, 2012 3:03 PM

Hello there! I just wanted to let you know how much I enjoy your show! It's really fun and interesting.

I'm going to try these cookies today. Many thanks.

Andrea | December 4, 2012 5:29 PM

Andrea, The wedding cookies are so good for the holidays. I hope you will try them! Thank you for watching the show!!

Pati Jinich replied to comment from Andrea | December 5, 2012 11:30 AM

umm good

Sharon | December 9, 2012 1:01 AM

My 14 year old son and I just finished making these cookies and they are AMAZING!! He is presenting a project on Mexico tomorrow in his Spanish class and was required to bring in an "authentic" Mexican food. We were so excited when you made these on your show and even more excited to find your explanation of their everyday use in Mexican life on your website (he is quoting you in his presentation). These cookies taste so much better than the cookies we always made growing up (we called them Snowballs or Russian Tea Cakes). The added bonus was using our hands to scrunch together all the ingredients! Thanks so much!!

Stacey | December 17, 2012 9:28 PM

Hi Patti.
I tried these cookies today with a little different preparation. I don't own a food processor so I told myself that before food processors they used their hands, so that's what I did. Good old Mexican ingenuity. It worked perfectly and my husband said they were so good that he wanted to go out and marry me again so I would make another batch of these wedding cookies. Thank you so much. Love your show!

Carmen Figueroa | December 20, 2012 5:13 PM

Hi, I really enjoyed all the recipes from this show. I would like to make these for friends at the beach this coming Spring. Is there any way to make at least part of the enchilada dish or the steak dish in advance???

Many thanks for your help and your wonderful Mexican cooking and culture series.

Lindsey Green
Glen Allen, VA

Lindsey Green | December 26, 2012 7:18 PM

Hola Lindsey, Of course, you can make some of these dishes in advance! For the enchiladas, you can make the red tomato sauce in advance and just reheat. The tampico steak dish is best a la minute; however, a couple things you can do to get ahead is to prep and marinate the steak with the lime juice, garlic and oil, and you can char, sweat and remove the skin of the poblanos in advance. Thank you so much for watching the show!!

Pati Jinich replied to comment from Lindsey Green | January 2, 2013 5:53 PM