The name of this recipe means 'bride's cookies' and they are traditionally served at Mexican weddings. These cookies are crumbly pecan cookies, but you can make variations with other nuts or cinnamon if you wish. I personally like making them with almonds.



Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Mix together flour, almonds, 1/2 cup confectioners' sugar, vanilla extract, and salt in a bowl. Cut in butter until mixture forms a ball.

  • Shape dough into patties. Place on ungreased cookie sheets.

  • Bake in the preheated oven until cookies are delicately brown, about 30 minutes. Remove from the oven and let cookies cool on a wire rack for 10 minutes before dusting with 2 tablespoons confectioners' sugar.

Cook's Note:

For a cinnamon (polvorones de canela) version, follow the recipe but replace pecans with 1/4 cup all-purpose flour and 1 teaspoon cinnamon. Remove from the oven and roll cookies in a mixture of 2 cups confectioners' sugar and 2 teaspoons ground cinnamon while still warm.

Nutrition Facts

153 calories; 10.8 g total fat; 20 mg cholesterol; 8 mg sodium. 12.4 g carbohydrates; 2.4 g protein; Full Nutrition