“The kisses come from Spanish convent-style pastry traditions, similar to polvorones. In Mexico they are made with pecans (native and abundant in northern Mexico) instead of almonds and in the Saltillo region they are often served at weddings and celebrations. Traditionally the cookies were made in pairs and pressed together—like giving a kiss. Today they are often made as single cookies dusted with powdered sugar.”- chef Abigail Lopez, @chefa_bby.
| 250 g | unsalted butter, room temperature |
| 120 g | icing sugar |
| 1 t | butter essence (optional but recommended for extra buttery flavor) |
| ½ t | vanilla extract |
| 250 g | pecans, finely chopped |
| 300 g | all-purpose flour |
| 100 g | icing sugar, for rolling |
Preheat oven to 350°F
In a mixing bowl, beat the room-temperature butter until light and smooth. Add the icing sugar and continue mixing until fully incorporated. Stir in the vanilla extract and butter essence. Fold in the chopped pecans, ensuring they’re evenly distributed.
Add the flour and mix just until combined. The dough should come together without overworking it.
You can mix by hand or use a stand mixer fitted with a paddle attachment. Roll the dough into balls (25–30 g each) and place them on a baking tray lined with parchment. Bake at 350°F for about 18-20 minutes, or until the bottoms turn lightly golden. The tops should remain pale. Allow the cookies to cool slightly, then generously roll them in icing sugar for that signature snowy finish. Swap pecans for pistachios or almonds for a delicious twist. You can even mix in a hint of cinnamon for a festive aroma.
Makes about 36 cookies.