Franklin Dean
Mexican wedding cookies, also known as Russian Tea Cakes or Snowballs, are a traditional holiday cookie that can be made vegan. This shortbread-like cookie is sweet, delicate, soft, and crumbly, with a hint of pecan flavour. It is also gluten-free, corn-free, soy-free, and dairy-free. The recipe is simple, requiring only six basic ingredients, and the cookies are quick and easy to make, with a buttery, nutty flavour and a coating of powdered sugar.
| Characteristics | Values |
|---|---|
| Texture | Delicate, soft, crumbly, light, crisp |
| Taste | Sweet, nutty, buttery |
| Ingredients | Vegan butter, flour, nuts (pecans, walnuts, almonds), powdered sugar, salt, extracts, cinnamon, anise |
| Baking time | 12-35 minutes |
| Baking temperature | 300-400 degrees Fahrenheit |
| Baking equipment | Oven, hand mixer, cookie scoop, baking sheet, parchment paper |
| Storage | Refrigerate for up to 1 week, freeze |
| Variations | Gluten-free, dairy-free, corn-free, soy-free |
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What You'll Learn
Vegan Mexican Wedding Cookies recipe
Mexican wedding cookies, also known as Russian tea cakes or snowball cookies, are a delicious treat often served at weddings and other special occasions. Traditionally, these cookies are made with butter, flour, and nuts, and are often rolled in powdered sugar to give them a snowy, festive appearance. But can they be made vegan? The answer is yes! Here is a recipe for vegan Mexican wedding cookies that will delight both vegan and non-vegan guests alike.
To make vegan Mexican wedding cookies, you will need to substitute a few traditional ingredients with vegan-friendly alternatives. Here is a list of ingredients you will need: vegan butter, all-purpose flour, granulated sugar, vegan egg substitute, vanilla extract, salt, and powdered sugar for rolling. You can also add chopped nuts such as pecans or walnuts if you like, just make sure they are fresh and unsalted. For the vegan butter, look for a good quality brand that resembles traditional butter in taste and texture. This will ensure your cookies have a rich, buttery flavor. As for the egg substitute, there are many options available, such as flax eggs or commercial egg replacers.
Shape the dough into 1-inch balls and place them on the prepared baking sheets, leaving about 2 inches of space between each cookie. Bake for 10-12 minutes, or until the bottoms of the cookies are just barely browned. They will still be quite soft, but they will harden as they cool. Allow the cookies to cool on the baking sheets for a few minutes, then carefully roll them in powdered sugar while they are still warm. Place them on a wire rack to cool completely. Once they are cool, you can roll them in powdered sugar again if desired. And that's it! You now have delicious, vegan-friendly Mexican wedding cookies that everyone will love.
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Ingredients and preparation
Mexican wedding cookies, also known as Russian tea cakes or snowballs, are traditionally associated with holidays and special occasions. This simple recipe yields about 12 to 14 cookies, depending on size. Here is a step-by-step guide to making vegan Mexican wedding cookies:
Ingredients:
- Vegan butter
- Powdered sugar
- Vanilla extract
- Gluten-free flour (or regular flour)
- Almond flour
- Salt
- Pecans or walnuts (optional)
Preparation:
Start by preheating your oven to 400°F (204°C). Line a baking sheet with parchment paper. In a medium bowl, add softened vegan butter and powdered sugar. Use a handheld or stand mixer to beat the mixture on medium to high speed until it becomes light and fluffy. This step is crucial for achieving the desired texture, so be patient and take the time needed.
Once the butter and sugar are creamed, add vanilla extract and beat again to incorporate it fully. Now, it's time to add the dry ingredients: gluten-free flour (or regular flour), almond flour, and a pinch of salt. Mix everything on a low speed until just combined. Be careful not to overmix at this stage.
If you're using nuts, add chopped pecans or walnuts and give the dough a final stir. You can even toast the nuts before chopping them to enhance their flavour. Scoop out tablespoon-sized pieces of dough and roll them into little balls. Place these dough balls about an inch apart on the prepared baking sheet.
Bake the cookies for 9 to 11 minutes, or until the tops just start to turn golden. The exact baking time may vary slightly depending on your oven, so keep an eye on them to avoid over-baking. While the cookies are baking, prepare a small bowl of powdered sugar for rolling.
Once the cookies are done, let them cool on the baking sheet for 3 to 5 minutes. Then, generously roll them in the powdered sugar. If you prefer an extra sweet coating, you can roll them a second time. These cookies can be served immediately or stored in the refrigerator for about a week.
Feel free to shape the dough into any form you like, such as little balls or cut-out shapes. You can even make thumbprint cookies with this versatile dough. This recipe is not only delicious but also versatile and perfect for sharing with friends and family during the holidays or any special occasion.
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Baking instructions
Mexican wedding cookies are a popular treat at weddings and during Christmas. They are also known as Russian tea cakes, snowballs, Mexican wedding cakes, or polvorones. The cookies are tender, crumbly, buttery, and nutty, and they melt in your mouth.
Ingredients:
- 1 cup of vegan butter
- 1/2 cup of powdered sugar, plus extra for coating
- 1/2 teaspoon of almond extract
- 1 teaspoon of vanilla extract
- 1 cup of flour
- 1/2 teaspoon of cinnamon
- 1/4 teaspoon of salt
- 1 cup of pecans, finely chopped and toasted
First, toast the pecans in a dry skillet over low heat for about 5 minutes, or until fragrant. Place them in a food processor and chop them finely. Next, cream together the butter, sugar, and salt until light and fluffy. Then, stir in the vanilla and almond extracts.
Gradually add the flour and cinnamon to the butter mixture, stirring until combined. Finally, mix in the pecans. If the dough is too sticky, chill it in the refrigerator for about 30 minutes to make it easier to handle.
Use a 1-tablespoon cookie scoop to scoop the dough, and roll it into balls. Arrange the balls on two parchment-lined baking sheets, spaced slightly apart. Bake the cookies for 13-16 minutes in a preheated oven at 350°F, or until they are just golden.
Let the cookies cool on the baking sheets for 10-15 minutes. While they are still warm, roll each cookie in powdered sugar again, and return them to a cooling rack to cool completely. The cookies can be stored in an airtight container at room temperature for a few days or in the fridge for about a week.
You can also get creative with the shapes of these cookies. Instead of forming them into balls, you can roll out the dough and use cookie cutters to create different shapes. This recipe is versatile, and you can even substitute the pecans with other nuts like walnuts or almonds if you prefer.
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Storage recommendations
Mexican wedding cookies can be stored in an airtight container at room temperature for up to a week. To keep them fresh for longer, they can be stored in the fridge for about a week. For even longer storage, they can be frozen in an airtight container for up to 3 months. If you coat the cookies with powdered sugar before freezing, it is recommended to toss them in powdered sugar again after they are thawed.
To keep Mexican wedding cookies fresh, you can also place a piece of bread or a few marshmallows in the container to absorb excess moisture and prevent the cookies from drying out.
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History of the cookies
Mexican wedding cookies, also known as Russian tea cakes, snowballs, polvorones, or bizcochitos, are small, hand-formed cookies coated in powdered sugar and containing ground nuts. They are characterised by their delicate, crumbly, and melt-in-your-mouth texture, with a buttery and nutty flavour.
The history of these cookies is somewhat nebulous, with various theories and speculations surrounding their origins. Some sources suggest that Mexican wedding cookies may have originated from medieval Arab baking, which emphasised nuts, sugar, and spices. This influence then spread through European traders and eventually reached Central America by the 16th century.
Another theory speculates that the cookies were once largely known as Russian tea cakes, and their name evolved to "Mexican" due to the surge in popularity of Tex-Mex cuisine in the United States. However, food scholar Darra Goldstein found scant evidence to support this claim, as old Russian cookbooks did not contain matching recipes. Additionally, the term "Mexican wedding cake" did not appear in American cookbooks until the 1950s, possibly due to national antipathy toward the Soviet Union during the Cold War.
Regardless of their exact origins, Mexican wedding cookies have become a beloved tradition, not just for weddings but also for various festive occasions, especially around Christmas. They are renowned for their simplicity, requiring minimal ingredients and baking skills. This has contributed to their popularity across different cultures and generations, with families passing down recipes and creating lasting memories associated with these sweet treats.
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Frequently asked questions
Yes, Mexican wedding cookies can be made vegan by substituting vegan butter for regular butter.
You will need vegan butter, flour, powdered sugar, salt, pecans, and cinnamon.
Bake at 350°F for 12-35 minutes, depending on the recipe followed.
Russian Tea Cakes, Snowballs, Walnut Crescents, and Mexican Wedding Cakes.
The recipe makes 12-14 cookies, depending on size.
