Walnuts In Mexican Wedding Cookies: A Tasty Twist?

Mexican wedding cookies are a delicious treat that can be made with walnuts. While some recipes call for pecans, walnuts can be used as a substitute, giving the cookies a unique flavour and texture. The cookies are tiny, buttery, and melt-in-your-mouth, and are often coated with a layer of powdered sugar. They are perfect for holidays and special occasions, and can be easily made at home.

Toasting walnuts before mixing the dough

There are two ways to toast walnuts: in the oven or on the stovetop. Both methods work well, but they require close attention, as walnuts can go from toasted to burnt very quickly.

Toasting Walnuts in the Oven

Preheat your oven to between 350°F and 375°F. Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Spread your walnuts in a single layer on the baking sheet, leaving some space between them so that hot air can circulate evenly.

Toast the walnuts in the oven for 7 to 15 minutes, stirring occasionally, until they are fragrant and browned. Remove them from the oven and let them cool completely before chopping or using them in your Mexican wedding cookie dough.

Toasting Walnuts on the Stovetop

Heat a medium or large skillet over medium to medium-high heat. Add the walnuts to the hot, dry pan in a single layer. Cook, stirring frequently, for about 5 to 12 minutes, until the walnuts are fragrant and browned.

Transfer the toasted walnuts to a plate or baking sheet to cool. As with the oven method, allow the walnuts to cool completely before chopping or using them in your cookie dough.

Storing Toasted Walnuts

Toasted walnuts can be stored in an airtight container at room temperature for up to a week. For longer storage, you can refrigerate or freeze them for up to a month or two.

Freezing the dough

Step 1: Form the Dough

Gather your ingredients: butter, powdered sugar, vanilla extract, flour, salt, and your choice of nuts (traditionally, pecans, but walnuts are a great substitute). Cream together the butter and sugar, then mix in the vanilla. Gradually add the flour and salt, and finally, stir in your chopped nuts.

Step 2: Shape the Dough

Shape the dough into a large disk, about 1-inch thick. Wrap the disk tightly in plastic wrap to ensure it stays together and protect it from freezer burn.

Step 3: Freeze

Place the wrapped dough disk in a zip-top freezer bag and store it in your freezer. Mexican wedding cookie dough can be frozen for up to one month.

Step 4: Thaw

When you're ready to bake your cookies, take the dough out of the freezer and place it in the refrigerator to thaw. This will ensure that the dough thaws gradually and stays cool. Once the dough is thawed, let it come to room temperature before shaping and baking your cookies.

Tips:

• If you're short on time, you can also freeze the dough in pre-portioned balls. Simply roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the dough balls to a freezer bag. When you're ready to bake, thaw the dough balls in the refrigerator, then roll them in powdered sugar before baking as usual.
• If you want to freeze baked cookies, place the cooled cookies in a zip-top freezer bag and freeze for up to three months. The powdered sugar coating may dissolve a little, so you may need to sprinkle on some extra after thawing.

Rolling the dough into balls

Start by portioning the dough into equal-sized scoops. You can use a cookie scoop or a tablespoon to ensure uniformity in size. The dough should be soft and pliable, so it's essential to bring it to room temperature if it has been chilled. If the dough is too sticky, you can chill it in the refrigerator for about 30 minutes to make it easier to handle.

Once you have portioned the dough, it's time to roll! Use your hands to gently shape each scoop of dough into a smooth ball. Take your time to make them as round and compact as possible. This step is important as it ensures even baking and a pleasing presentation. Aim for a diameter of about 1 inch for each ball.

As you work, place the shaped dough balls onto a parchment-lined or ungreased baking sheet, spacing them about 1 inch apart. This spacing allows for slight spreading during baking without causing the cookies to merge.

If you find that your dough is too crumbly and challenging to roll into balls, there are a few simple fixes you can try. Firstly, ensure that you start with room temperature butter, in the range of 68°F to 70°F. Secondly, you can use a stand mixer or a hand mixer to beat the dough a little longer, which will help it come together. If the dough has been chilled, bring it back to room temperature before attempting to roll it. Finally, if the dough is still too crumbly, you can add a small amount of cool water and gently work it into the dough with your hands. Repeat this process until the dough holds its shape; you shouldn't need more than a couple of tablespoons of water.

By following these steps, you'll be able to create perfectly shaped dough balls for your Mexican wedding cookies, ensuring consistent baking and a delightful final product.

Baking the cookies

Ingredients

You will need the following ingredients to make Mexican wedding cookies:

• Butter
• Powdered sugar (plus more for rolling)
• Vanilla extract
• All-purpose flour
• Salt
• Walnuts or pecans, chopped

Optional Ingredients

• Cinnamon
• Almond extract
• Sea salt

Preparing the Nuts

Before you start making the dough, you can enhance the flavour of the walnuts by toasting them in a preheated oven (325ºF/160°C) for 6 minutes. This helps to activate the natural oils in the nuts, making them more fragrant and crunchy. If you are using pre-roasted nuts, you can skip this step.

Next, crush the nuts. Finely chop half of the walnuts in a food processor, and coarsely chop the other half. Alternatively, you can use a rolling pin to crush the nuts inside a sealable freezer bag.

Making the Dough

Using a stand mixer or hand mixer, cream together the softened butter and powdered sugar until light and fluffy. Then, stir in the vanilla extract.

Gradually add the flour and salt to the butter mixture, and then stir in the chopped nuts. If the dough seems too soft, chill it in the refrigerator for at least an hour or until firm.

Shaping the Cookies

Form the dough into 1-inch balls and place them on a parchment-lined or ungreased baking sheet. Leave about an inch of space between each ball.

Preheat the oven to 350-400°F. Bake the cookies for 10-19 minutes, depending on their size, until they are set but not browned. The cookies are ready when they are golden brown on the bottom and starting to turn light golden-brown on top.

Remove the cookies from the oven and let them cool slightly on the baking sheet. While they are still warm, roll each cookie in powdered sugar until evenly coated. You can repeat this process once the cookies have cooled to room temperature.

Storing the Cookies

Mexican wedding cookies can be stored at room temperature in an airtight container for up to a week. They can also be frozen for up to 3 months, but the powdered sugar may dissolve a little.

Coating the cookies in sugar

Preparing the Sugar

Before you begin baking the cookies, it is advisable to prepare the sugar that will be used for coating. Place about a cup of powdered sugar in a shallow bowl. You can also use a plastic storage bag if you prefer, as some find it easier to coat the cookies this way. Having the sugar ready beforehand ensures a smooth process once the cookies are baked.

Rolling the Cookies in Sugar

Once the cookies are baked, it is important to act quickly. Remove the cookies from the oven and allow them to cool slightly. The ideal time to coat the cookies is when they are still warm but not hot, as this ensures the sugar sticks to the cookies. Take a few cookies at a time and gently roll them in the bowl of powdered sugar until they are evenly coated. If using a plastic bag, place two or three cookies inside, add some powdered sugar, and shake the bag gently to coat the cookies.

Cooling and Second Coating

After coating the cookies, place them on a wire rack to cool completely. Once they have reached room temperature, you have the option of rolling them in powdered sugar for a second time. This step is optional but will give the cookies an extra sweet coating. After the final coating, place the cookies on a cooling rack to cool completely before serving or storing.

Storing Coated Cookies

Proper storage is crucial to maintain the texture and freshness of Mexican Wedding Cookies. Store the cookies in an airtight container at room temperature. They can last for up to a week, and if you need to stack them, place a piece of parchment paper between each layer to prevent sticking.

Frequently asked questions