Authentic Mexican Povlorones Cookies a.k.a. Mexican Wedding Cakes
When I started researching the origins of this cookie, I found that this type of cookie is common to most cultures and didnt originate in Mexico. The cookie is based on an old recipe, and is used in most cultures for celebrations, since its rich in butter and nuts. In Mexico, its traditionally used at weddings and christenings which is probably how it got its American name. The dough is stiff enough to work with right away or if you prefer, roll them into balls and freeze them. The raw cookies can go straight from the freezer to the oven, just add 2 to 3 minutes to the original cooking time.
When I started researching the origins of this cookie, I found that this type of cookie is common to most cultures and didnt originate in Mexico. The cookie is based on an old recipe, and is used in most cultures for celebrations, since its rich in butter and nuts. In Mexico, its traditionally used at weddings and christenings which is probably how it got its American name. The dough is stiff enough to work with right away or if you prefer, roll them into balls and freeze them. The raw cookies can go straight from the freezer to the oven, just add 2 to 3 minutes to the original cooking time.
- Carbohydrate 309.276275089868 g
- Cholesterol 0 mg
- Fat 3.96484744491422 g
- Fiber 10.9213526768535 g
- Protein 41.7290342577863 g
- Saturated Fat 0.627445667307861 g
- Serving Size 1 1 Recipe (726g)
- Sodium 55820.3822980557 mg
- Sugar 298.354922413014 g
- Trans Fat 1.3155980336025 g
- Calories 1494 calories
Step-by-step
- Preheat the oven to 350 degrees.
- Spread the pecan halves in a single layer on a cookie sheet.
- Place the pecans in the oven for 8 to 10 minutes or until lightly toasted.
- Remove from the oven and reduce the oven temperature to 325 degrees.
- After the pecans have cooled to room temperature, place them in a food processor and pulse until the pecans are finely ground.
- Scoop them into a large bowl and add the flour, salt and cinnamon.
- Stir to combine.
- In a mixer, cream together the butter and 1 cup sugar.
- Add the vanilla and the flour mixture and mix until well blended.
- Using 1 tablespoon of the dough per cookie, roll into small balls.
- Place the cookie on an ungreased cookie sheet and bake for 18 to 20 minutes or until lightly brown.
- Once the cookies have cooled completely, roll them in the powdered sugar.
Removing toasted pecans from the oven precisely at the ten-minute mark prevents bitter oils from degrading the flavor profile of the entire batch. Roasting triggers Maillard reactions between nutty amino acids and natural sugars, developing complex aromas that balance the heavy fat content of the butter. Pairing these dense, sandy confections requires careful beverage selection to cut through the rich crumb without overwhelming the delicate cinnamon notes.
Strong black coffee or unsweetened chicory tea provides the ideal counterweight, as the bitterness cleanses the palate between rich bites. Dessert tables benefit from pairing these cookies with bright, tart fruit compotes, such as stewed sour cherries or fresh citrus segments, which contrast effectively with the sweet powdered sugar coating. When planning budgets, utilizing whole pecans rather than pre-chopped pieces yields more aromatic oils per dollar and ensures maximum freshness.
Freezing unbaked dough balls directly on the sheet requires extending the bake time by exactly three minutes at 325 degrees Fahrenheit, eliminating the need to thaw batches individually.
