Deborah Chan
Mexican wedding cookies are a unique type of dough that contains no egg. The cookies are made with flour, butter, finely chopped nuts, and confectioner's sugar. They are known for their crumbly, buttery, nutty texture that just melts in your mouth. To prevent them from becoming too dry, brittle, and crunchy, it is important to avoid overbaking the dough. The cookies are also coated in powdered sugar, which can be done by rolling the warm cookies in a bowl of sugar and then rolling them again once they have cooled completely.
| Characteristics | Values |
|---|---|
| Texture | Crumbly, delicate, melt-in-your-mouth |
| Taste | Sweet, buttery, nutty |
| Ingredients | Flour, butter, finely chopped nuts (usually pecans), confectioner's sugar, vanilla extract, cinnamon |
| Baking temperature | 350°F |
| Baking time | 10-19 minutes |
| Storage | Can be stored in an airtight container for about 2 weeks at room temperature |
| Freezing | Can be frozen for up to 3 months |
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What You'll Learn
The history of Mexican wedding cookies
Mexican wedding cookies are small, hand-formed cookies coated in powdered sugar and containing ground nuts, usually pecans. They are also known as snowballs, Russian tea cakes, Mexican wedding cakes, polvorones, bizcochitos, pecan sandies, and kourabiedes, among other names. They are a staple of wedding buffets and holiday parties, especially around Christmas.
Despite their name, Mexican wedding cookies did not originate in Mexico. Their creation has been traced back to medieval Arab baking, which featured ingredients like butter, sugar, spices, and nuts. As trade routes broadened, these sweet confections made their way from the Middle East to all parts of Europe. Food historians believe that the recipe migrated to Mexico by way of European nuns or Spanish conquistadors in the 16th century.
There is also speculation that the cookies originated in the ancient Middle East and were brought to Europe by travellers on trade routes. This could explain why there are versions of this cookie in so many countries. Some sources suggest that the cookies are related to the North African and Middle Eastern cookie ghraybeh, also known as ghoriba in Morocco and elsewhere in the Maghreb.
Over time, Mexican wedding cookies have become a part of Mexican culture and culinary tradition, with recipes being passed down through generations. They are typically made with flour, butter, finely chopped nuts, confectioner's sugar, and vanilla extract. The soft, melt-away texture of the cookies is due to the rich, buttery dough and lack of egg, which makes them more similar to shortbread than sugar cookies. The cookies are renowned for their distinctive texture and rich, nutty flavour, with a delicate, crumbly, melt-in-your-mouth consistency.
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How to make Mexican wedding cookies
Mexican wedding cookies are a unique type of dough that contains no egg. The absence of eggs gives these cookies a crumbly texture instead of a chewy one. The secret to achieving the perfect melt-in-your-mouth consistency is to avoid overbaking the dough.
Ingredients
- Butter
- Powdered sugar
- Salt
- Vanilla extract
- Almond extract
- All-purpose flour
- Cinnamon
- Nuts (traditionally pecans, but you can also use walnuts or almonds)
Steps
- Toast the nuts: Place the nuts in a single layer in a dry skillet or frying pan over low to medium heat. Toast them for 4-5 minutes, stirring frequently, until they are fragrant and golden. Remove them from the heat and let them cool before transferring them to a food processor and pulsing until they are finely chopped.
- Make the dough: Cream together the butter, powdered sugar, and salt until light and fluffy. Then, mix in the vanilla and almond extracts. Gradually add the flour and cinnamon, and finally, mix in the chopped nuts. If the dough is too sticky, chill it in the fridge for about 30 minutes to firm up.
- Form the cookies: Use a cookie scoop or your hands to scoop and roll the dough into 1-inch balls. Arrange the balls on parchment-lined baking sheets.
- Bake the cookies: Bake the cookies at 350 degrees Fahrenheit for 10-16 minutes, or until they are just starting to turn light golden brown. Remove them from the oven and let them cool slightly.
- Coat in powdered sugar: While the cookies are still warm, remove them from the baking sheets and roll them in powdered sugar until evenly coated. You can roll them in the sugar again once they have cooled to room temperature if desired.
You can also freeze the dough or baked cookies for later enjoyment. To freeze the dough, form it into a disk, wrap it in plastic wrap, and place it in a freezer bag. To freeze baked cookies, place them in a freezer bag and store them in the freezer for up to 3 months.
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How to prevent Mexican wedding cookies from drying out
Mexican wedding cookies are a delightful treat, but they can dry out quickly. Here are some tips to prevent that from happening:
Avoid Overbaking
One of the most important factors in keeping your Mexican wedding cookies moist is to avoid overbaking them. As Chef Salazar advises, you "don't want much colour on the top or bottom of the cookies; they should be just a little bit golden". This will help to maintain their soft, melt-in-your-mouth texture.
Measure Flour Correctly
Too much flour can lead to dry cookies. The best way to measure flour is by weight, but if you don't have a scale, use a spoon to fluff your flour and then spoon it into a measuring cup, levelling it off with a straight edge. This will help prevent over-measuring and keep your cookies moist.
Toast Your Nuts
Toasting your nuts, such as pecans, almonds, or walnuts, before mixing them into the dough can boost their flavour and give your cookies a richer, nuttier taste. Just be sure to keep a close eye on them to prevent burning.
Storage
To keep your Mexican wedding cookies fresh, store them in an airtight container at room temperature. They will stay fresh for about a week. You can also freeze them in an airtight container for up to 3 months. Avoid storing them in the fridge, as this can affect their texture and flavour.
Freeze the Dough
If you want to make a big batch of dough to enjoy cookies over time, you can freeze the dough. Form it into a disk, wrap it in plastic wrap, and place it in a zip-top freezer bag. When you're ready to bake, thaw the dough in the refrigerator and bring it to room temperature before shaping and baking your cookies.
By following these tips, you can enjoy soft and delicious Mexican wedding cookies and avoid them drying out.
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How to store Mexican wedding cookies
Mexican wedding cookies are soft, nutty, and buttery, with a melt-in-your-mouth texture. They are a popular treat during the holidays and are often served at weddings. To keep these cookies fresh and delicious, there are several storage options to consider.
Firstly, you can store freshly baked Mexican wedding cookies in an airtight container at room temperature. This will keep them fresh for about 3 days. If the powdered sugar coating melts into the cookies during this time, simply sprinkle more powdered sugar on top, or roll the cookies in powdered sugar again.
If you want to store the cookies for longer, freezing is a great option. You can freeze the baked cookies for up to 2-3 months. To do this, first, coat the cookies in a layer of powdered sugar. Then, place them in a single layer on a sheet pan and put them in the freezer. Once they are frozen, transfer the cookies to freezer bags or an airtight container. When you are ready to serve them, thaw the cookies at room temperature and coat them with a second layer of powdered sugar.
Another option is to freeze the cookie dough before baking. You can either freeze the dough as a whole disk or form it into balls before freezing. If freezing the dough as a disk, wrap it in plastic wrap and then place it in a zip-top freezer bag. If freezing the dough balls, place them on a baking sheet in the freezer until they are frozen through, and then transfer them to a freezer bag. When you are ready to bake, simply thaw the dough in the refrigerator and bring it to room temperature before scooping and baking the cookies.
No matter which storage method you choose, Mexican wedding cookies are sure to be a delicious treat for any occasion!
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Variations of Mexican wedding cookies
Mexican wedding cookies are also called Mexican wedding cakes, snowballs, Russian tea cakes, polvorones, bizcochitos, pecan sandies, and kourabiedes. They are made with flour, butter, sugar, and nuts, and sometimes contain vanilla and cinnamon. The cookies are known for their crumbly, buttery, nutty texture that just melts in your mouth.
Some variations of Mexican wedding cookies include:
- Nuts: While pecans are the most popular choice, some recipes call for crushed almonds or walnuts. The type of nut used can affect the toasting time, so it's important to keep a close eye on them during the toasting process.
- Spices: Some cooks add spices such as cinnamon, nutmeg, cardamom, or cloves to their Mexican wedding cookies. However, others prefer to make the cookies without any spices at all.
- Chocolate: There is a variation called Chocolate Mexican Wedding Cookies, but no sources describe their ingredients.
- Pan de Polvo: This variation is mentioned in a list of Mexican wedding cookie types, but no sources describe its ingredients.
- Walnut Crescent Cookies: This variation is mentioned in a list of Mexican wedding cookie types, but no sources describe its ingredients. However, as the name suggests, it likely uses walnuts as the primary nut.
- Italian Wedding Cookies: This variation is mentioned in a list of Mexican wedding cookie types, but no sources describe its ingredients.
- The Best Belgian Waffles: This variation is mentioned in a list of Mexican wedding cookie types, but no sources describe its ingredients.
- Danish Wedding Cookies: This variation is mentioned in a list of Mexican wedding cookie types, but no sources describe its ingredients.
In addition to these variations, Mexican wedding cookies can be customized by adding different ingredients or changing the proportions of the standard ingredients.
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Frequently asked questions
No, Mexican wedding cookies are not dry. They are buttery, crumbly, and melt in your mouth. However, the dough can seem dry and sandy at first, but it will come together if you keep mixing.
To prevent Mexican wedding cookies from drying out, you can freeze the dough or the baked cookies. To freeze the dough, form it into a disk, wrap it in plastic wrap, and place it in a zip-top freezer bag. To freeze the baked cookies, place them in a freezer-safe container without the final coat of powdered sugar. They will keep for up to 3 months in the freezer.
Mexican wedding cookies are made with a combination of flour, butter, finely chopped nuts (typically pecans), confectioner's sugar, and vanilla extract. Some recipes also include cinnamon, nutmeg, cardamom, or cloves. The dough is formed into balls, baked, and then rolled in powdered sugar while still warm to create a sweet outer layer.
