Wheat Flour In Mexican Wedding Cookies: Is It Possible?

Mexican wedding cookies are a delicious, nutty, and buttery treat. They are made with flour, butter, finely chopped nuts, and confectioner's sugar. The cookies are often enjoyed during the holiday season and are said to melt in your mouth. While the exact origin of these cookies is unknown, some historians believe they originated in the Middle East or Eastern Europe and were brought to Mexico by Spanish migrants in the 16th century. Today, I will be discussing whether wheat flour can be used in Mexican wedding cookies.

The history of Mexican wedding cookies

Mexican wedding cookies, also known as biscochitos in Mexico, are traditionally served at weddings and during Christmas time and through the winter months. However, their history is a little more complicated.

Despite their name, Mexican wedding cookies are not believed to have originated in Mexico. In fact, similar cookies have existed for centuries, if not millennia, in various cultures around the world. One of the earliest documented references is to a medieval Arab cookie made with butter, sugar, spices, and nuts. The recipe is thought to have spread along trade routes from the Middle East to Europe, evolving as it travelled.

For example, in Greece, there is a similar cookie called kourabiedes, which is crescent-shaped, coated in confectioner's sugar, and commonly served at Christmas. In Turkey, kurabiye are vanilla-flavoured butter cookies also dusted with confectioner's sugar.

According to the Institute of Culinary Education, the recipe for Mexican wedding cookies probably crossed the Atlantic with Spanish conquistadors in the 1700s. However, some sources suggest this happened later, in the 16th century.

The term "Mexican wedding cookie" first appeared in American cookbooks in the 1950s, although there is a reference to "Mexican wedding cakes" in the 1937 edition of "American Cookery". This recipe was described as "small, round tea cakes, rather short, filled with nuts, and rolled in powdered sugar".

Over the years, Mexican wedding cookies have also been known by many other names, including Russian teacakes, Swedish tea cakes, pecan butterballs, pecan sandies, polvorones, snowballs, almond crescents, and Napoleon hats.

Regardless of their name or exact origins, there is no denying the universal appeal of these buttery, nutty, melt-in-your-mouth cookies.

How to make Mexican wedding cookies

Mexican wedding cookies are tiny, buttery, melt-in-your-mouth cookies that are known by many different names around the world, including Russian tea cakes, polvorones, snowball cookies, and pecan petites. They are easy to make and are a perfect holiday treat. Here is a recipe for how to make them:

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 salt
• 3/4 cup finely chopped pecans or walnuts

Method:

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

Tips:

• The easiest way to coat the cookies in powdered sugar is to put the sugar in a bowl and roll the warm cookies through the sugar a few at a time.
• If the dough is too sticky to work with, chill it in the fridge for 30 minutes before rolling it into balls.
• You can also freeze the dough or the baked cookies if you want to make them in advance.

How to store Mexican wedding cookies

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

If you want to freeze the cookies, it is recommended to wait to add the powdered sugar until after they have been defrosted. Place them on a baking sheet and reheat them at 300 degrees Fahrenheit for a few minutes, then roll them in powdered sugar, adding more as needed.

Alternatively, you can freeze the cookie dough before baking. Portion the dough into balls and freeze them in a single layer on a baking sheet. Once frozen, transfer the dough balls into freezer bags. When you are ready to bake, place the frozen dough balls on a prepared pan and bake them according to the recipe instructions.

How to freeze Mexican wedding cookies

Freezing Mexican wedding cookies is a great way to preserve them for later. Here is a detailed guide on how to do it:

Freezing the Cookie Dough

If you want to freeze the cookie dough, start by preparing the dough as you normally would, and then roll it into balls. Place the dough balls on a baking sheet and put them in the freezer. Leave them there until they are frozen solid, which usually takes a few hours or overnight. Once they are frozen, transfer the dough balls to a freezer-safe container or bag. When you are ready to bake, take them out of the freezer, and place them on a baking sheet to bake according to your recipe. You can bake them directly from frozen, but be aware that they may take a little longer to bake.

Freezing Baked Cookies

First, bake the cookies according to your recipe. Then, allow them to cool completely. Once they are cooled, place them in an airtight container or freezer bag. Make sure to separate the layers with wax paper or parchment paper to prevent the cookies from sticking together. You can store the baked cookies in the freezer for several months. When you are ready to serve them, simply take them out of the freezer and let them thaw at room temperature. You may need to re-roll them in powdered sugar after they have thawed to get that classic "snowball" look.

Tips for Best Results

• For the best results, use an airtight container to prevent freezer burn and maintain freshness.
• Label the container or bag with the date and contents.
• Cookies can be frozen for up to two months, but they are still safe to eat beyond that.
• If you are freezing the dough, you can also add extra ingredients like chocolate chips or nuts to the dough before freezing.

Substitutions for ingredients in Mexican wedding cookies

Mexican wedding cookies are a type of pastry that is often enjoyed during the holiday season. They are known for their crumbly, buttery, and nutty texture that melts in your mouth. The basic ingredients include flour, butter, finely chopped nuts, confectioner's sugar, and vanilla extract. However, you can make substitutions to these ingredients to add your own twist or accommodate dietary restrictions. Here are some ideas for substitutions:

Flour:

• Wheat flour: While wheat flour is not commonly used in Mexican wedding cookies, you can experiment with substituting a portion of the all-purpose flour with wheat flour. This may add a slightly different flavour and texture to the cookies.
• Gluten-free flour: If you're looking for a gluten-free option, you can substitute the all-purpose flour with a gluten-free flour blend. Some people have successfully used gluten-free flour in their Mexican wedding cookies without compromising the taste.

Butter:

Vegan butter: If you're looking for a plant-based option, you can substitute regular butter with vegan butter. Some people have used vegan butter in their recipe and still achieved delicious results.

Nuts:

• Pecans: While almonds are traditionally used in Mexican wedding cookies, pecans are a popular substitute. They add a rich, nutty flavour to the cookies.
• Walnuts: If you prefer walnuts, you can use them instead of almonds or pecans. Just keep in mind that using walnuts will make your cookies similar to "snowballs."
• Other nuts: You can also experiment with other types of nuts such as cashews, pistachios, or macadamia nuts to add your own unique twist to the recipe.

Sugar:

Confectioner's sugar: While powdered sugar is commonly used in Mexican wedding cookies, you can substitute it with confectioner's sugar. This type of sugar has a finer texture and may give your cookies a slightly different texture.

Extracts:

• Almond extract: While not traditionally used in Mexican wedding cookies, some people add almond extract to enhance the nutty flavour of the cookies.
• Other extracts: You can also experiment with other extracts such as orange, lemon, or rum extract to add a unique flavour to your cookies.

Remember, when making substitutions, it's important to consider the proportions and how the changes may affect the overall texture and taste of the cookies. It's always a good idea to do a small test batch to see how your substitutions work before making a larger quantity. Happy baking!

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