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    Home » Recipes » Recipes

    April 24, 2019

    Walnut Crumb Cookies #BrunchWeek

    Jump to Recipe Print Recipe

    This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone. These Walnut Crumb Cookies, or Mexican Wedding Cookies (Polvorones), topped with powdered sugar, are easy to make and perfect for get together's.

    Photo of a white flower trimmed plate full of Walnut Crumb Cookies

    Welcome to day 3 of #BrunchWeek 2019 hosted by Love and Confections and A Kitchen Hoor’s Adventures! You can read all about our sponsors and the awesome giveaway here and enter the giveaway below, or on any #BrunchWeek 2019 post.

    What are Polvorones (Walnut Crumb Cookies)?

    Polvorones are a heavy, soft, and crumbly type of shortbread cookie made with flour, powdered sugar, ground cinnamon, and ground nuts, that are rolled in more powdered sugar after baking. They are a fall apart, melt in your mouth cookie popular in Spain, Mexico and other Spanish speaking regions.

    I had decided to call these Walnut Crumb Cookies before I knew they were also know as Mexican Wedding Cookies, adapting this recipe from one called simply "crumb cookies" in Aaron Sanchez's La Comida Del Barrio Latin-American Cooking in the U.S.A. Whatever you chose to call them, they are a great addition to any brunch, wedding dessert table, or get-together.

    Photo of ingredients for Walnut Crumb Cookies including ground walnuts in a mini food processor butter and a package of powdered sugar

    I made these Walnut Crumb Cookies with powdered sugar from #BrunchWeek sponsors Dixie Crystals and Cabot butter.

    Combine ground walnuts with, salt and cinnamon in one bowl. In another bowl cream together butter, shortening, powdered sugar, and vanilla with an electric mixer.  Gradually add the dry ingredients to the butter mixture until well blended. The mixture will look crumbly. Cover the bowl and refrigerate for 30 minutes.

    photo of dough for Walnut Crumb Cookies in a metal mixing bowl

    After 30 minutes preheat the oven to 350 degrees.  Roll the dough into 24 approximately ping pong size balls and place on a baking pan lined with a baking mat or parchment paper.

    Photo of rolled walnut crumb cookies on a baking sheet lined with a baking mat

    Bake the cookies for 15-20 minutes or until the dough is just set and golden brown on the bottom.

    photo of baked walnut crumb cookies on a baking sheet lined with a baking mat

    As soon as the cookies are cool enough to handle, roll each one in powdered sugar. Place on a rack to cool completely. Roll in powdered sugar again before serving.

    photo of powdered sugar coated cookies on a wire rack

     

    Read on after the printable recipe card to see all the other recipes shared today and enter the giveaway!

    Here are some more cookie recipes you might enjoy:

    Chewy Pumpkin Chocolate Chip Cookies 

    Fresh Strawberry Cream Cheese Cookies 

    Cheesecake Chocolate Chip Cookies with Salted Caramel 

    Lemon Meringue Thumbprints 

    WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!  

    Photo of a white flower trimmed plate full of Walnut Crumb Cookies
    Print Recipe
    5 from 1 vote

    Walnut Crumb Cookies (Polvorones, or Mexican Wedding Cookies)

     These Walnut Crumb Cookies, or Mexican Wedding Cookies (Polvorones), topped with powdered sugar, are easy to make and perfect for get together's.
    Prep Time30 mins
    Cook Time20 mins
    Chilling Time30 mins
    Total Time50 mins
    Course: Dessert
    Keyword: mexican polvorones recipe, Mexican Wedding Cookies, walnut cookies
    Servings: 12
    Calories: 393kcal
    Author: Bernadette

    Ingredients

    • 1 ½ cup shelled walnuts (or one cup chopped walnuts)
    • ½ cup unsalted butter, at room temperature
    • ½ cup vegetable shortening
    • 2 cups powdered sugar, divided
    • 1 teaspoon vanilla extract
    • 2 cups all-purpose flour
    • pinch salt
    • 1 teaspoon ground cinnamon *see note

    Instructions

    • Pulse the walnuts in a food processor until they are like coarse meal, removing the lid and stirring up from the bottom a few times to make sure the walnuts are all processed. 
    • In a large mixing bowl (or stand mixer) cream together the butter, shortening, 1 cup of the powdered sugar, and vanilla with an electric mixer until well combined, about 2 minutes. 
    • In another bowl, combine the flour, walnuts, salt, and cinnamon. 
    • Gradually mix the dry ingredients into the butter mixture until well blended. Cover the bowl with plastic wrap and refrigerate for 30 minutes. 
    • Preheat the oven to 350 degrees F. Roll the dough into 24 equal ping pong sized balls and place on a baking sheet lined with parchment paper or a baking mat, about 2 inches apart.  Bake for 15-20 minutes, or until the dough is set and the bottoms are lighted browned. 
    • When the cookies are cool enough to handle roll each cookie in the remaining 1 cup powdered sugar, place on a wire rack and cool completely. Roll again in the powdered sugar before serving. 

    Notes

    The original recipe calls for Mexican canela, preferably, and is described as milder and sweeter than ground cinnamon, but allows for regular ground cinnamon if you must. 

    Nutrition

    Calories: 393kcal | Carbohydrates: 38g | Protein: 4g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 20mg | Sodium: 69mg | Potassium: 86mg | Fiber: 1g | Sugar: 20g | Vitamin A: 235IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1.4mg

    Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

    a Rafflecopter giveaway

    Take a look at what the #BrunchWeek Bloggers are creating today!



    BrunchWeek Beverages:
    Guava Cosmopolitan from Family Around the Table
    Guava Gin Fizz from Culinary Adventures with Camilla
    How to make Italian Soda from Creative Southern Home
    Strawberry Hibiscus Mint Julep from Strawberry Blondie Kitchen

    BrunchWeek Appetizers and Salads:
    Brown Sugar Bacon Palmiers from Jolene's Recipe Journal

    BrunchWeek Egg Dishes:
    Breakfast Potato Skins from A Kitchen Hoor's Adventures
    Keto Frittata with Bacon & Cheese from April Golightly

    BrunchWeek Breads, Grains, and Pastries:
    Bacon & Sausage Breakfast Pizza from Eat Move Make
    Bananas Foster Pancakes from The Nifty Foodie
    Bacon Cheddar Mini Quiche from For the Love of Food
    Chai Coffee Cake Muffins from Snacks and Sips
    Churro French Toast from The Redhead Baker
    Easy Braided Bacon Cheddar Bread Wreath from Cooking With Carlee
    Ham and Cheddar Bread Pudding from Cookaholic Wife
    Overnight Oatmeal 3 Ways from Big Bear's Wife
    Peanut Butter, Bacon, & Banana Stuffed French Toast from Sweet Beginnings
    Princess Toast from Seduction in the Kitchen
    Sourdough Bagels from Karen's Kitchen Stories

    BrunchWeek Main Dishes:
    Apple Cheddar, Bacon Quesadillas from Books n' Cooks
    Blueberry Cheddar Sausage from GirlCarnivore
    Cheesy Hot Chicken & Waffles from The Crumby Kitchen

    BrunchWeek Desserts:
    Bananas Foster Breakfast Yogurt Cheesecakes from The Spiffy Cookie
    Chocolate Pecan Congo Squares from Love and Confections
    French Lemon Yogurt Cake from Caroline's Cooking
    Mango Gooey Butter Bars from Hardly A Goddess
    Shoofly Pie from Platter Talk
    Walnut Crumb Cookies from Rants From My Crazy Kitchen

    « Cheesy Baked Breakfast Tacos #BrunchWeek
    Peach Mimosas #BrunchWeek »
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    Comments

    1. Jen says

      April 24, 2019 at 8:27 pm

      5 stars
      Brunch is great when you can relax for the rest of the day. I love savory brunch dishes especially if they involve cheese.

      Reply

    Trackbacks

    1. Guava Cosmopolitan • Family Around the Table says:
      February 9, 2022 at 11:14 am

      […] Cooking Mango Gooey Butter Bars from Hardly A Goddess Shoofly Pie from Platter Talk Walnut Crumb Cookies from Rants From My Crazy […]

      Reply
    2. Strawberry Hibiscus Mint Julep - Strawberry Blondie Kitchen says:
      August 5, 2020 at 10:41 am

      […] Cooking Mango Gooey Butter Bars from Hardly A Goddess Shoofly Pie from Platter Talk Walnut Crumb Cookies from Rants From My Crazy […]

      Reply

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