Lyla Dejesus
Mexican wedding cookies, also known as Russian teacakes, walnut crescents, or Mexican wedding cakes, are gluten-free, corn-free, soy-free, dairy-free, and vegan. They are made with a combination of butter, flour/starch, and sugar, along with finely chopped nuts. The cookies are known for their melt-in-your-mouth texture and are often coated in powdered sugar, giving them a snowy appearance. With simple and allergen-friendly ingredients, Mexican wedding cookies are a delightful treat that can be enjoyed by people with various dietary restrictions.
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Mexican Wedding Cookies' other names
Mexican Wedding Cookies are called by several names, including Snowballs, Russian Teacakes, Walnut Crescents, Wedding Cakes, and Meltaways. They are also referred to as polvorones, hojarascas, or Swedish tea cookies. The cookies' origins are a bit murky, with some speculating that they came from Russia or the Middle East, while others claim they were brought to North America by Spanish conquistadors from Mexico.
The name "Russian Teacakes" is thought to have originated in the 1920s during a wave of Russian emigration to the United States, which associated the country with elegance and sophistication. However, there is little evidence that Russians actually ate these cookies. The term "Mexican Wedding Cake" may have emerged in American cookbooks in the 1950s, possibly due to a surge in Tex-Mex cuisine or a shift away from Soviet Union-associated names during the Cold War.
The cookies are traditionally served with tea, which could explain the "tea cake" denomination. They are also known as "snowballs" due to their round shape and white, powdered sugar coating.
Interestingly, some people who grew up in Mexico have stated that they had never heard of Mexican Wedding Cookies until they moved to the United States, indicating that the name may be more prevalent in the US than in Mexico itself.
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Ingredients
Mexican Wedding Cookies, also known as Snowball Cookies, Russian Teacakes, Walnut Crescents, or Mexican Wedding Cakes, are gluten-free, corn-free, soy-free, dairy-free, and vegan. The ingredients needed to make gluten-free Mexican Wedding Cookies are simple and consist essentially of fat, flour, sugar, nuts, and flavoring.
The basic nutty shortbread base can be made with different types of nuts, including pecans, walnuts, almonds, pistachios, or hazelnuts. The nuts are finely chopped or ground in a food processor and added to the dough to provide a bit of texture. The type of nut used can affect the grinding consistency; for example, when using pecans, a softer nut, a coarser grind is recommended, while almonds, a harder nut, should be ground more finely. If you are allergic to walnuts, you can substitute them with pecans or almonds. You can also add extra flavors such as orange zest, ground cinnamon, or almond extract.
The fat in the recipe comes from butter, which is essential to bringing the ingredients together and giving the cookies their buttery flavor and texture. It is important to use softened, room-temperature butter to allow it to amalgamate with the other ingredients into a smooth dough. Vegan butter can be used as a substitute to make the cookies vegan.
The flour used is gluten-free, and the starchiness of gluten-free flour blends lends itself well to the traditional melt-in-your-mouth crumbly texture. Commercial gluten-free blends that are rice-heavy may be used, but it is suggested to switch out a couple of tablespoons for additional tapioca or corn starch. Xanthan gum is also important to include as a binder, and if you cannot tolerate xanthan gum, it can be substituted with guar gum or psyllium husk powder.
Sugar, specifically powdered or confectioner's sugar, is used to sweeten the cookie dough, and more is used for rolling the cookies at the end. The cookies are known for their snow-white layer of icing sugar. Vanilla extract is also added for sweetness and flavor.
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Recipe
Mexican wedding cookies are gluten-free, corn-free, soy-free, dairy-free, and vegan. They are also known as Russian Tea Cakes, Walnut Crescents, or Mexican Wedding Cakes. These cookies are round little balls loaded with finely chopped nuts, usually pecans, but sometimes walnuts, hazelnuts, pistachios, or almonds.
Ingredients:
- 1 ½ cups all-purpose gluten-free flour (or 1 ½ cups Otto’s Naturals – Cassava Flour, un-sifted before measuring)
- ¾ teaspoon xanthan gum (omit if your flour blend already contains it)
- 2/3 cup confectioners’ sugar or powdered sugar (plus additional for dusting, approximately 1⁄2 cup more)
- Salt
- 1 cup of finely chopped nuts (pecans, walnuts, or a combination of both)
- Butter
- Vanilla or almond extract
Method:
Preheat your oven to 350°F. Line a large rimmed baking sheet with unbleached parchment paper and set it aside. In a large bowl, place the flour, xanthan gum, cornstarch, confectioners’ sugar, and a pinch of salt, and whisk to combine well. Add the finely chopped nuts and whisk again to combine. Add the butter and vanilla or almond extract, and mix until well-combined. The cookie dough will look somewhat sandy and will clump in places.
Roll the dough, a tablespoon at a time, into balls. Place them on the baking sheet, and then refrigerate them for 30 minutes before baking, to prevent the cookies from flattening out. Bake for 12 minutes, or until just golden. Allow the cookies to cool for 5 minutes, then gently roll them in powdered sugar until each cookie is well-coated.
These cookies can be stored in an airtight container at room temperature for up to one week, or in the freezer (without the powdered sugar coating) for up to one month. Just roll them in powdered sugar after they've thawed.
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Storage
Mexican wedding cookies can be stored in an airtight container at room temperature for up to one week. They can also be stored in the freezer for up to two months. If you choose to freeze them, it is recommended that you do so without the powdered sugar coating. Instead, roll them in powdered sugar after they have thawed.
To store Mexican wedding cookies in the freezer, first, coat the cookies in confectioner's sugar. Then, place them in a single layer on a sheet pan and freeze them. Once frozen, transfer the cookies to freezer bags. To thaw, leave the cookies at room temperature and coat them in a second layer of confectioner's sugar before serving. Alternatively, you can freeze the raw cookie dough balls. Form the dough into balls, freeze them in a single layer on a sheet pan, and then transfer them to freezer bags. When you're ready to bake, place the frozen dough balls on a baking pan and bake them straight from frozen.
If you choose to store your Mexican wedding cookies at room temperature, be sure to use an airtight container. This will keep them fresh for up to one week. You can also store them in the refrigerator, which will help extend their shelf life.
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Nut options
Mexican wedding cookies, also known as Russian tea cakes, snowballs, walnut crescents, and Mexican wedding cakes, are usually made with pecans or walnuts. However, you can use any nut you like.
If you want to stick to tree nuts, you can use hazelnuts, pistachios, or almonds. If you're allergic to tree nuts, you can try using peanuts or another nut of your choice.
Some recipes call for half walnuts and half pecans, but you can use all walnuts or all pecans if you prefer. If you're allergic to walnuts, you can substitute them with pecans or almonds. For example, you can replace half the walnuts in a recipe with half a cup of almonds and add an extra half teaspoon of water to the dough.
You can also omit the nuts entirely if you have allergies or don't like them.
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Frequently asked questions
Mexican wedding cookies are bite-sized sweets that are traditionally tender and crumbly, with a coating of powdered sugar. They are also known as Snowballs, Russian Teacakes, Meltaways, Walnut Crescents, or Mexican Wedding Cakes.
You will need gluten-free flour, powdered sugar, butter, vanilla extract, salt, and nuts of your choice. You can also add cinnamon or almond extract for extra flavor.
Preheat your oven to 350°F-375°F. Line a baking sheet with parchment paper. Cream the butter and powdered sugar until light and fluffy, then mix in the vanilla extract, salt, and gluten-free flour. Finally, add your nuts and roll the dough into balls before baking. After baking, let the cookies cool completely, then roll them in powdered sugar for a snowy coating.
