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.
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.
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.
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.
Bake the cookies for 15-20 minutes or until the dough is just set and golden brown on the bottom.
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.
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
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Walnut Crumb Cookies (Polvorones, or Mexican Wedding Cookies)
- 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
- 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.
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.
Take a look at what the #BrunchWeek Bloggers are creating today!
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
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
Brunch is great when you can relax for the rest of the day. I love savory brunch dishes especially if they involve cheese.