Make Nut-Free Mexican Wedding Cookies: A How-To Guide

Mexican wedding cookies are tiny, buttery, melt-in-your-mouth cookies that are known by many names around the world, including Russian tea cakes, polvorones, snowball cookies, and pecan petites. They are traditionally made with nuts, but some recipes omit them. Nuts add a crunchy texture and a nutty flavor to the cookies. If you choose to make them without nuts, you can expect a melt-in-your-mouth, buttery, sweet, and crunchy cookie.

How to make Mexican wedding cookies without nuts

Mexican wedding cookies are tiny, melt-in-your-mouth cookies that are known by many names, including Russian tea cakes, Mexican wedding cakes, and polvorones. They are buttery, nutty, and crumbly, and are usually dotted with finely chopped nuts. However, it is possible to make them without nuts. Here is a recipe for nut-free Mexican wedding cookies:

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt

Method:

• Preheat your oven to 400°F (200°C).
• Cream together the butter, sugar, and vanilla. Slowly add the flour and salt and mix just until combined.
• Scoop the dough into 1-inch balls and roll them between your hands to smoothen them.
• Place the balls on a baking tray and bake for 10-12 minutes, until the cookies are set but not browned.
• Remove the cookies from the oven and let them cool for a minute or two on the tray.
• Roll each warm cookie in powdered sugar and place them on a cooling rack.
• Once the cookies are completely cool, roll them once or twice more in powdered sugar.
• Store the cookies in an airtight container and enjoy!

Note: If you want to make the cookies ahead of time, you can freeze the dough or the baked cookies. To freeze the dough, form it into balls and place them in a freezer bag. To freeze the baked cookies, place them in an airtight container or freezer bag and freeze for up to two months.

What are some alternative names for Mexican wedding cookies?

Mexican wedding cookies are known by a variety of names, including:

• Italian wedding cookies
• Swedish wedding cookies
• Austrian kipferl
• Snowballs
• Butterballs
• Russian tea cakes
• Swedish tea cookies
• Pecan butterballs
• Pecan sandies
• Polvorónes
• Russian tea cakes
• Snowballs
• Almond crescents
• Walnut snowballs
• Mexican wedding cakes

How to store and freeze Mexican wedding cookies

Mexican wedding cookies can be stored in an airtight container at room temperature for up to a week. If you stack the cookies, place a piece of parchment paper between each layer to prevent sticking.

You can also freeze Mexican wedding cookies for up to two months. For the best results, freeze the cookie dough before baking and rolling in powdered sugar. Here are some steps you can follow:

Freezing the dough:

• Form the dough into a big disk and wrap it in plastic wrap.
• Place the wrapped dough in a zip-top freezer bag and freeze for up to 1 month.
• When you're ready to bake, thaw the dough in the refrigerator and then bring it to room temperature before shaping and baking the cookies.

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.
• Freeze the dough balls until they are just frozen through.
• Transfer the frozen dough balls to a freezer-safe zipper-top bag.
• When you're ready to bake, thaw the dough balls in the refrigerator, then roll them in powdered sugar and bake according to your recipe.

Freezing the baked cookies:

• Place the baked and cooled cookies in a zip-top freezer bag and freeze for up to 3 months.
• When defrosting, remove the cookies from the bag and place them on a wire rack to prevent the powdered sugar from dissolving. If necessary, sprinkle a little more powdered sugar on them before serving.

How to prevent Mexican wedding cookies from crumbling

Mexican wedding cookies are a delicious, nutty treat. However, they can be a little tricky to make, and sometimes they may crumble. Here are some tips to prevent that from happening:

Tips to Prevent Crumbling:

• Use the right amount of flour: One of the main reasons for crumbling is using too much flour. This can make the dough dry, so be sure to measure your flour accurately.
• Avoid overmixing the dough: Overmixing can also lead to crumbling. Gently fold the ingredients together until just combined.
• Chill the dough: Before rolling out the dough, chill it in the refrigerator. This will help firm it up and make it easier to handle.
• Use room temperature butter: Start with butter that is at room temperature, between 68°F and 70°F. This will help create a more cohesive dough.
• Beat the dough longer: If your dough is crumbly, try using a stand mixer or hand mixer to beat it a little longer. This can help improve the consistency.
• Add a little water: If the dough is still too crumbly, sprinkle a small amount of cool water (about 2 tablespoons) and gently work it with your hands until the dough holds its shape.
• Don't overbake: Keep an eye on your cookies while they're in the oven. Overbaking can lead to dryness and crumbling.
• Roll the cookies in powdered sugar while still warm: This will help the sugar stick to the cookies and create a protective coating.
• Use a binder: Mexican wedding cookies typically don't contain eggs, which act as a binder. If crumbling is an issue, you can try adding a small amount of egg or another binder like xanthan gum to help hold the cookies together.

By following these tips, you should be able to create delicious, tender Mexican wedding cookies that don't crumble. Happy baking!

How to make Mexican wedding cookies less flat

Mexican wedding cookies are tiny, melt-in-your-mouth cookies that are known by many names, including Russian tea cakes, Mexican wedding cakes, and polvorones. They are typically made with flour, butter, finely chopped nuts, and confectioner's sugar. While the recipe may vary, the cookies are usually crumbly, buttery, and nutty.

If you find that your Mexican wedding cookies are turning out flat, here are some tips to make them less so:

• Check your ingredient ratios: The amount of flour, butter, sugar, and nuts in your recipe will affect the texture and shape of your cookies. Make sure you are using the correct measurements and that your ingredients are fresh and of good quality.
• Chill the dough: If your dough seems too soft or sticky, try chilling it in the refrigerator for about 30 minutes before rolling it into balls. This will help the dough firm up and may result in less spreading during baking.
• Don't overmix the dough: Overmixing the dough can incorporate too much air, which can cause the cookies to rise and then flatten during baking. Mix the ingredients just until they are combined, and be gentle when forming the dough into balls.
• Adjust your oven temperature: Baking the cookies at a lower temperature for a slightly longer time can help prevent them from browning too quickly or spreading too much. Try reducing the oven temperature by 25-50 degrees Fahrenheit and increase the baking time accordingly.
• Use parchment paper or a silicone baking mat: Using parchment paper or a silicone baking mat can help ensure that your cookies don't stick to the pan and make it easier to remove them when they are done. It may also help with even heat distribution and prevent overbrowning.
• Try adding an extra ingredient: Adding a small amount of cornstarch, extra flour, or even a little bit of water to your dough can help absorb some of the moisture and result in a thicker, less flat cookie. Experiment with small batches to find the right ratio for your recipe.

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