Junior Rasmussen
Mexican wedding cookies are a staple of wedding celebrations and holiday parties in Mexico. They are also referred to as Mexican wedding cakes, polvorones, or bizcochitos. These cookies are known for their distinctive texture and rich, nutty flavor, with a generous dusting of powdered sugar. While the core recipe remains consistent, there are variations influenced by regional cultures. Some food historians trace the cookies back to the ancient Middle East, brought to Mexico by Spanish conquistadors or European nuns in the 16th century.
| Characteristics | Values |
|---|---|
| Origin | Medieval Arab baking |
| Route to Mexico | Spanish conquistadors or other travellers to North America |
| Basic ingredients | Flour, sugar, butter, finely chopped pecans (or almonds) |
| Additional ingredients | Cinnamon, anise, vanilla, nutmeg, cardamom, cloves, star anise |
| Texture | Crumbly, buttery, nutty, melt-in-your-mouth |
| Preparation | Dough can be frozen for up to 1 month |
| Baking | Avoid overbaking, only a little golden |
| Serving | Roll in powdered sugar while still warm, can be rolled again once cooled |
| Occasions | Weddings, Christmas, Dia de los Muertos |
| Names | Polvorones, bizcochitos, Russian tea cakes, snowballs, pecan sandies, Italian wedding cakes |
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What You'll Learn
Mexican wedding cookies are made for more than matrimony
Mexican wedding cookies are indeed made and enjoyed in Mexico, although their history dates back to the ancient Middle East. These cookies are also known as polvorones or bizcochitos, and are a staple of wedding buffets and holiday parties. They are a beloved treat for families and friends to share during the holiday season, and their preparation is simple while offering a delightful combination of flavours.
The cookies are also referred to as Mexican wedding cakes, and they originated outside of Mexico. Their creation has been traced back to medieval Arab baking, which predominantly featured ingredients like butter, sugar, spices and nuts. As trade routes expanded, these sweet treats travelled from the Middle East to various parts of Europe. Historians believe that they eventually reached Mexico through European nuns or Spanish conquistadors in the 16th century.
The basic ingredients in Mexican wedding cookies include flour, sugar, butter, and finely chopped pecans or almonds. While the core recipe remains the same, regional influences give rise to variations. Some recipes incorporate spices like cinnamon, anise, or vanilla, enhancing the cookies' aromatic profile. The soft, melt-in-your-mouth texture of these cookies is achieved through a rich, buttery dough and lots of crushed nuts. The absence of eggs in the recipe makes them crumbly instead of chewy, resembling shortbread more than sugar cookies.
Mexican wedding cookies are not just for weddings, but also for festive occasions, especially Christmas. They are a favourite among holiday treats, with their sweet, crunchy, and buttery characteristics, making them a perfect companion to a cup of coffee. Their global history, spanning centuries, adds to their appeal, and they continue to be a delightful confectionery, bringing people together in celebration and joy.
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The cookies' complicated origin
Mexican wedding cookies are indeed made and enjoyed in Mexico, but their origin story is a little more complicated. While some Mexicans serve them at weddings and Christmas, similar cookies can be found in many other cultures. Some food historians trace the cookies back to the ancient Middle East, suggesting that travellers on trade routes brought them to Europe, from where they may have made their way to Mexico via Spanish conquistadors or other travellers to North America.
In Mexico, these cookies are known as "polvorones" or "biscochitos", but they are also referred to as Russian tea cakes, snowballs, or pecan sandies in the United States. They are called Italian wedding cakes in Northern Mexico, and Italians serve similar cookies at celebratory feasts, adding star anise for a more pungent, aromatic dough. In other parts of the world, they are known as Danish wedding cookies, Belgian wedding cookies, and even Mexican wedding cookies themselves, which can be made by a Scottish baker in Brooklyn for a Jewish wedding.
The cookies' global history is reflected in their ingredients, which include medieval Arab baking staples like butter, sugar, spices, and nuts. However, despite their name, Mexican wedding cookies are not limited to weddings, and have become a staple during various festive occasions, especially Christmas.
As generations pass down recipes and culinary traditions, these cookies continue to play a significant role in Mexican culture, adding a touch of sweetness to celebrations and bringing people together.
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Variations of the recipe
Mexican wedding cookies are a type of cookie that is said to have originated in Mexico and is often served at weddings and other celebrations. The cookies are known for their crumbly, buttery, and nutty texture, and they are usually coated in powdered sugar. While the basic ingredients of Mexican wedding cookies include flour, butter, finely chopped nuts, confectioner's sugar, and vanilla extract, there are several variations of the recipe that you can try.
One variation of the recipe includes adding spices such as cinnamon, nutmeg, cardamom, or cloves to the dough to give the cookies a cozy, Christmasy taste. Another variation includes using different types of nuts such as almonds, walnuts, or pecans. Toasting the nuts before mixing them into the dough can also boost their flavor.
Some people also experiment with extracts, such as almond extract, which can enhance the nutty flavor of the cookies. Freezing the dough or the baked cookies is another variation to try. Freezing the dough can help to preserve it for later use, while freezing the baked cookies can extend their shelf life.
The method of coating the cookies with powdered sugar can also be varied. Some people roll the warm cookies in powdered sugar once, while others roll them a second time after they have cooled to room temperature. Using a plastic storage bag to coat the cookies with sugar can also be a less messy alternative.
Additionally, the baking temperature and time can be adjusted to suit your preferences. Some recipes call for baking the cookies at 350 degrees Fahrenheit for 30 minutes, while others suggest a higher temperature of 400 degrees Fahrenheit for a shorter duration of 10-12 minutes.
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Freezing the dough
Freezing Mexican wedding cookie dough is possible, and it can be done in two ways. The first method involves forming the dough into a large disk, wrapping it in plastic wrap, and placing it in a zip-top freezer bag. The dough can be frozen for up to one month using this method. After removing the dough from the freezer, let it thaw in the refrigerator, and then bring it to room temperature before baking the cookies.
The second method involves freezing the dough in cookie-ready balls. Roll the dough into balls (without rolling them in powdered sugar) and place them on a baking sheet in the freezer until they are frozen solid. Then, transfer the frozen dough balls to a freezer-safe zipper-top bag. When you're ready to bake, remove the dough balls from the freezer, thaw them in the refrigerator, and then roll them in powdered sugar before baking.
It is important to note that Mexican wedding cookie dough should not be frozen if it has already been coated in powdered sugar. The dough can be frozen before or after baking, but freezing it after coating it in powdered sugar for the first time is not recommended. Additionally, some sources advise against refrigerating the dough at all, suggesting that it alters the texture of the cookies.
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Nut and spice additions
Nuts are a key ingredient in Mexican wedding cookies, and pecans are the most popular choice. Toasting the nuts before mixing the dough boosts their flavour and gives the cookies a rich, nutty taste. Other nuts that can be used include walnuts, almonds, pistachios, pine nuts, and cashews.
Some cooks like to add spices to their Mexican wedding cookies. Cinnamon is a popular choice, and nutmeg, cardamom, and cloves are also used.
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Frequently asked questions
Yes, Mexican wedding cookies are authentic. They are served at weddings and during Christmas in Mexico.
The basic ingredients in Mexican wedding cookies are flour, sugar, butter, and finely chopped pecans (although almonds are a reasonable substitute).
Mexican wedding cookies are also called polvorones, bizcochitos, snowballs, pecan sandies, Russian tea cakes, and Italian wedding cakes.
Mexican wedding cookies are believed to have originated from medieval Arab baking. They were introduced to Mexico by European nuns or Spanish conquistadors in the 16th century.
To make Mexican wedding cookies, cream together butter and powdered sugar until light and fluffy, then stir in vanilla. Whisk together flour and salt, and gradually add this to the butter mixture. Stir in chopped nuts. Form the dough into balls and place them on a baking sheet. Bake at 400°F for 10-12 minutes or until the cookies turn light golden brown. Allow the cookies to cool, then roll them in powdered sugar.
