Mexican wedding cookies, also known as polvorones, have long been a large part of Mexican food and culture. In fact, they are also common among many other cultures. You may have heard of Russian tea cakes or Finnish butter strips which are very similar.

As you may have guessed, Mexican wedding cookies are a traditional part of Mexican weddings. They are also commonly served in the winter months and pair well with a hot beverage, but we love these buttery, sugary cookies any time of the year.

After trying one of these cookies, it is easy to see how they have made their way into so many different cultures.

Here is a recipe, courtesy of Food 52, that you can use to try these delicious cookies from the comfort of your home!


Makes 4 to 5 dozen

· 1 cup vegetable shortening (butter can be substituted, or use a mixture)
· 6 tablespoons confectioners’ sugar
· 1 teaspoon tequila
· 2 cups all-purpose flour
· 1 cup pecans, chopped
· Powdered sugar for rolling


1. Preheat the oven to 350° F.
2. In a large bowl, cream the shortening and confectioners’ sugar. Beat in the tequila. Gradually blend in the flour. Fold in the pecans.
3. Pinch off walnut-sized pieces of dough and roll into balls. Place 1 inch apart on ungreased baking sheets.
4. Bake for 12 to 15 minutes, or until lightly golden. Roll in powdered sugar while still warm, then transfer to wire racks to cool.

Not in the mood for baking this winter? That’s okay, satisfy your sweet tooth at one of our two locations in Eugene.