Strawberry Lime Polvorones (Mexican Wedding Cookies)
jump toRECIPE
Years ago Chef Heather Wong made strawberry hibiscus polvorones for a dinner party and years later I still keep coming back to it. My version is made by adding lime zest to the walnut-filled cookies and then coating them with pulverized freeze-dried strawberries.
Polvorones, or Mexican wedding cookies, are typically served rolled in confectioners sugar or a combination of sugar and cinnamon. The shortbread and walnut cookies actually originated outside of Mexico with roots traced back to Arab baking. There are similar versions in several cultures including Spanish, Greek, Russian and Filipino varieties, some replacing the walnuts with other chopped nuts like pecans, almonds or hazelnuts.
Strawberry Lime Polvorones (Mexican Wedding Cookies)
Table of contents
Key Ingredients in This Recipe
- Walnuts – Grind some of the raw walnuts into a flour consistency while chop the remaining to add texture to the cookies.
- Butter – Polvorones are a shortbread cookie, which means they are made with no eggs and plenty of butter. I like using unsalted butter so the salt content can be controlled.
- Lime zest – Grated lime zest adds a concentrated lime flavor to the cookies without adding additional liquid.
- Freeze dried strawberries – Freeze and vacuum sealed the strawberries so they lose their water content so freeze-dried strawberries are crispy rather than chewy like dehydrated fruit. I pulverize them into a powder in the food processor with a bit of confectioner’s sugar to coat the exterior of these cookies. Find them by the nuts at grocery stores like Trader Joe’s and Whole Foods.
- Confectioners sugar – Polvorones are traditionally rolled in powdered sugar or powdered sugar and cinnamon. I add a bit to sweeten the strawberries and lighten the color to a bright pink.
How to Make Polvorones
Step 1: Grind walnuts.
Add ½ cup (58g) of the walnuts to the food processor fitted with a blade attachment. Puree until the walnuts until you finely grind them.
Step 2: Beat butter and sugar.
Add the butter to the bowl of a stand mixer fitted with a paddle attachment. Beat the butter until light, about 1 minute. Scrape down the sides and add the sugar, beating until light and fluffy, about 2 minutes.
Step 3: Add flour.
Slowly add the flour and mix to combine. Next, add the ground and chopped walnuts, lime zest, and salt, mixing once more.
Step 4: Chill dough.
Divide the dough between two bowls, cover and refrigerate to chill for at least 30 minutes and up to overnight.
Step 5: Make strawberry coating.
Add the freeze dried strawberries and confectioners sugar to a food processor fitted with a blade attachment. Pulse until finely ground to the consistency of powdered sugar. Add to a large shallow bowl.
Step 6: Portion cookies.
Heat oven to 325ºF (190ºC). Working with half the chilled dough at a time, scoop 1 tablespoon (20g) portions and roll into a ball, placing on a parchment paper-lined baking sheet.
Step 7: Bake cookies.
Bake the cookies until golden brown on the bottom and pale, golden brown on top, about 18 to 20 minutes
Step 8: Toss in strawberry powdered sugar.
Let cool slightly for 5 minutes, then toss in the strawberry powdered sugar mixture.
Step 9: Serve.
Let cool completely on a cooling rack. Store in an airtight container for up to 4 days.
Tips and Tricks for This Recipe
Swaps and substitutions
- You can omit the lime zest and you can swap the ground freeze dried strawberry coating for a more traditional powdered sugar dusting.
- Different nuts can be swapped for the walnuts in this recipe. Try adding almonds, hazelnuts or pecans, being sure to also blend some to create a flour in addition to the chopped nuts.
Other Recipes to Try
If you enjoy this polvorones cookie recipe, give these a try:
Strawberry Lime Polvorones (Mexican Wedding Cookies)
Ingredients:
- 1½ cups walnuts divided
- 1 cup (16 tablespoons) unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 cups all-purpose flour
- 1 teaspoon grated lime zest
- ¼ teaspoon fine kosher salt
- 1½ cups freeze dried strawberries
- 2 tablespoons confectioners sugar
Instructions:
- Add ½ cup (58g) of the walnuts to the food processor fitted with a blade attachment. Puree until the walnuts are finely ground.
- Add the butter to the bowl of a stand mixer fitted with a paddle attachment. Beat the butter until light, about 1 minute. Scrape down the sides and add the sugar, beating until light and fluffy, about 2 minutes.
- Slowly add the flour and mix to combine. Next, add the ground and chopped walnuts, lime zest, and salt, mixing once more.
- Divide the dough between two bowls, cover and refrigerate to chill for at least 30 minutes and up to overnight.
- Add the freeze dried strawberries and confectioners sugar to a food processor fitted with a blade attachment. Pulse until finely ground to the consistency of powdered sugar. Add to a large shallow bowl.
- Heat oven to 325ºF (190ºC). Working with half the chilled dough at a time, scoop 1 tablespoon (20g) portions and roll into a ball, placing on a parchment paper-lined baking sheet.
- Bake the cookies until golden brown on the bottom and pale, golden brown on top, about 18 to 20 minutes.
- Let cool slightly for 5 minutes, then toss in the strawberry powdered sugar mixture.
- Let cool completely on a cooling rack. Store in an airtight container for up to 4 days.
DID YOU MAKE THIS?
TAG ME ON INSTAGRAM TO BE FEATURED ON MY STORIES! @cookingwithcocktailrings
)
)
)
Rate + Review
WHAT DID YOU THINK OF THIS RECIPE?