Mexican Polvorones are traditional crumbly shortbread cookies made with butter, flour, sugar, and cinnamon. Also known as Mexican wedding cookies, these delicate treats have a rich, nutty flavor and a melt-in-the-mouth texture.
Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.
Cream softened butter and powdered sugar until smooth.
Add flour, ground almonds, cinnamon, and vanilla extract. Mix gently to form a soft dough.
Shape the dough into small round balls and place them on the baking tray.
Bake for 12–15 minutes until the bottoms are lightly golden.
Let the cookies cool for a few minutes.
Roll the warm cookies gently in powdered sugar and allow them to cool completely.
All-purpose flour – 1½ cups
Unsalted butter – 1 cup
Powdered sugar – ½ cup
Ground almonds – ¾ cup
Ground cinnamon – 1 tsp
Vanilla extract – 1 tsp
Salt – ¼ tsp
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