Comments on: Pumpkin Pecan Polvorones (Mexican Wedding Cookies)

By: Becca

Becca — Mon, 21 Dec 2020 23:39:23 +0000

I just made these and they are delicious. The toasted pecan flavor is lovely; I’m not sure much pumpkin flavor comes through. I would say they are a little more crumbly than the traditional all-butter version. I think the yield in the recipe is off- I followed the recipe precisely, and got 60 cookies using 1-inch balls of dough that were done at 14 minutes.

★★★★★

By: Kate

Kate — Tue, 15 Dec 2020 12:56:26 +0000

In reply to Jasmin. Hi! I'm glad you loved it. I'm not sure about other variations without trying it since baking is so precise.

By: Jasmin

Jasmin — Sat, 12 Dec 2020 03:20:05 +0000

Very late on this recipe but made them for Thanksgiving and they were a hit! Would you recommend any other variations? Thinking of making more for the holidays but not too sure if I’m set on using pumpkin again.

By: Kate

Kate — Mon, 23 Nov 2020 20:21:38 +0000

In reply to Dee. Hi! All purpose flour may work, although I haven't tried it. Let me know!

By: Dee

Dee — Sat, 21 Nov 2020 13:06:31 +0000

Making today! Can I swap AP flour for whole wheat? How about semolina?

By: Carolyn

Carolyn — Mon, 02 Nov 2020 20:36:45 +0000

These were amazing!! I live in Pittsburgh, and the wedding tradition of the Pittsburgh Cookie Table is about the best thing ever. I made them for a Halloween wedding, and everyone loved them. I didn’t have time to bake the whole lot the first time (I had accidentally tripled the recipe instead of doubling it!), so I rolled the extra dough into balls and froze them. I later thawed them and baked them as usual, and they came out great! I may have to keep some of these in the freezer for last-minute cookie emergencies!

★★★★★

By: Lizzie

Lizzie — Sun, 01 Nov 2020 19:44:43 +0000

I just finished making these, and WOW! I absolutely love the nuttiness of the whole wheat flour and pecans, but it’s not overwhelming – they’re still just the right sweetness. I used Earth Balance vegan butter sticks, and while the initial wet mixture never quite looked fully blended and definitely not creamy or fluffy, they still turned out perfect. There was enough dough to make 20 larger cookies (probably closer to 1.5″, but I didn’t measure them), so I baked them for just slightly longer at 16 minutes. Perfectly firm on the outside and deliciously soft on the inside. Wonderful recipe altogether – thank you!

★★★★★

By: Kate

Kate — Fri, 25 Oct 2019 18:28:10 +0000

In reply to Yoided. They are different, https://www.bobsredmill.com/whole-wheat-pastry-flour

By: Yoided

Yoided — Thu, 24 Oct 2019 21:22:27 +0000

Hi,
Is Swans Down enriched cake flour (bleached) the same as pastry flour?
I could no find this.

By: Kate

Kate — Thu, 12 Sep 2019 14:41:14 +0000

In reply to Elisa. Unfortunately, almond flour isn't a 1:1 substitute typically.