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Polvorones Mexican Wedding Cookies with Lime and Macadamia Nuts on plate with fresh limes in the background

Mexican Wedding Cookies with Lime & Macadamia Nuts

These melt-in-your-mouth Mexican Wedding Cookies with Lime and Macadamia are bursting with flavour! Lime zest and juice add a nice zing, the addition of roasted Macadamia Nuts makes for some crunch and extra butteriness! 

Course cookies,, Dessert, Snack
Cuisine American, Mexican
Keyword easy Christmas cookies, macadamia cookies, Mexican Christmas Recipes, Mexican desserts, Mexican Wedding Cookies, Russian Teacakes, snowball cookies
Prep Time 14 minutes
Cook Time 19 minutes
Resting time 1 hour
Total Time 33 minutes
Servings 20 cookies
Calories 107 kcal
Author Kiki Johnson

Ingredients

  • 180 g all-purpose flour
  • 75 g cornstarch
  • 100 g Macadamia Nuts
  • 230 g butter softened
  • 60 g powdered sugar + more fore dusting
  • 1 tsp vanilla extract
  • 2 tsp key lime juice
  • 3 tsp key lime zest

Instructions

  1. Toast the nuts and chop them finely. You can leave a couple of bigger chunks if you like some crunch in your cookies.

  2. Whisk together the flour and cornstarch. Set aside.
  3. Beat softened butter and powdered sugar together until very light and fluffy, then beat in key lime juice and zest as well as vanilla.
  4. Mix in your flour mixture just until combined and refrigerate the dough for at least 1 1/2 hours.
  5. Preheat oven to 350F and line 2 cookie sheets.
  6. Scoop out cookie dough with an ice cream scooper or a tbsp (about 1.5 tablespoons) and form into a ball.

  7. Place the cookie on a prepared cookie sheet and bake for 18-19 minutes or just until tops begin to turn golden.

  8. Remove the cookies and immediately sift A LOT of powdered sugar over the top of the cookies. Let the cookies cool completely on the cookie sheets without touching them.
  9. They can be stored in an airtight container and keep for about 2 weeks.