Wedding Cookie Conundrum: Can They Be Frozen?

Wedding cookies are a type of confectionery that is commonly served at weddings and other celebratory events. They are also known as Mexican wedding cookies, Italian wedding cookies, Russian tea cakes, snowballs, or butterballs. These cookies are typically made with a combination of butter, sugar, flour, and nuts, resulting in a crumbly, buttery, and nutty texture that melts in your mouth. They are often shaped into balls or crescents and rolled in powdered sugar, giving them a delicate and tender finish. Wedding cookies are relatively easy to make and can be customized with different nuts and spices to suit individual tastes.

How to make Mexican wedding cookies

Mexican wedding cookies are a delightful treat that can be enjoyed at weddings, during the holidays, or any time of the year. Here is a step-by-step guide on how to make these delicious 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 salt
• 3/4 cup finely chopped pecans or walnuts

Optional Ingredients:

• Cinnamon
• Almond extract
• Sea salt

Instructions:

• Preheat your oven to 350-400°F.
• Cream together the softened butter, powdered sugar, and vanilla extract until light and fluffy.
• If you're using them, mix in the cinnamon, almond extract, and sea salt.
• Gradually add the flour and salt to the butter mixture and mix until combined.
• Stir in the chopped pecans or walnuts.
• Form the dough into 1-inch balls and place them on a parchment-lined or ungreased baking sheet.
• Bake for 10-16 minutes, or until the cookies are just set or lightly golden.
• 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 for an extra sweet coating.
• Enjoy these delicious, buttery, and nutty Mexican wedding cookies!

Tips:

• If the dough seems too soft, chill it in the refrigerator before forming it into balls.
• Toasting the nuts before mixing them into the dough can enhance their flavour.
• If you want to freeze the cookies, it's best to freeze the dough before baking and rolling it in powdered sugar.

Ingredients for Italian wedding cookies

Italian wedding cookies, also known as Mexican wedding cookies or butterballs, are balls of buttery goodness rolled in powdered sugar. They are also known as Russian Tea Cakes. Here is a list of ingredients you will need to make these cookies:

• Butter: The dough for Italian wedding cookies starts with unsalted butter.
• Confectioners' sugar: Confectioners' sugar blends perfectly into these melt-in-your-mouth cookies.
• Salt: Salt enhances the flavours of the other ingredients but won't make the cookies taste salty.
• Nuts: Finely ground almonds are the key ingredient in traditional Italian wedding cookies, but they can also be made with pecans, hazelnuts, pistachios, or a mixture of nuts.
• Vanilla: A hefty dose of vanilla extract enhances the overall flavour of the cookies. For a stronger almond flavour, the vanilla extract can be replaced with almond extract.
• Flour: All-purpose flour creates structure and helps hold the cookie dough together.

Italian wedding cookies are usually coated in powdered sugar while they are still warm so that the sugar sticks to them nicely. They are soft, almost like a cross between a cake cookie and a traditional crispy cookie. They are also described as crumbly, buttery, and nutty, with a melt-in-your-mouth texture.

How to store Italian wedding cookies

Italian wedding cookies are a delicious treat, but knowing how to store them correctly is essential to keep them tasting their best. Here is a comprehensive guide on how to store Italian wedding cookies to ensure maximum freshness and flavour:

Storing Italian Wedding Cookies at Room Temperature

Italian wedding cookies can be stored at room temperature in an airtight container. They will stay fresh and delicious for about a week. If you plan to stack the cookies, it is advisable to place a piece of parchment paper between each layer to prevent them from sticking together. This method is ideal for cookies you plan to consume within a few days, as it keeps them easily accessible and ready to serve.

Freezing Italian Wedding Cookies

If you want to store your Italian wedding cookies for an extended period, freezing is an excellent option. However, it is best to freeze the dough before baking and rolling it in powdered sugar. To do this, arrange the dough balls on a baking sheet, cover them, and freeze for a few hours or overnight. Once frozen, transfer the dough balls to zip-top bags or another freezer-safe container. When you're ready to bake, thaw the dough overnight in the refrigerator, then follow the baking instructions.

Storing Baked Italian Wedding Cookies in the Refrigerator

You can also store baked Italian wedding cookies in the refrigerator. Place them in an airtight container or a zip-top freezer bag and consume them within a week. However, please note that their texture may change slightly due to the moisture in the refrigerator.

Tips for Storing Italian Wedding Cookies

• If you plan to freeze the dough, form it into balls before freezing, as it will be easier to manage and bake later.
• When thawing frozen dough, always do so slowly in the refrigerator to maintain the dough's integrity.
• If you want to freeze baked cookies, avoid coating them with powdered sugar before freezing, as the sugar may dissolve when thawed. Instead, coat them with sugar after they have thawed.
• To maintain freshness, store baked cookies in airtight containers at room temperature or in the refrigerator, as mentioned earlier.
• If you live in a humid environment, storing the cookies in the refrigerator can help extend their shelf life.

By following these storage guidelines, you can ensure that your Italian wedding cookies remain fresh and delicious. Proper storage will allow you to enjoy these treats for up to a week or even longer if frozen, making them a delightful dessert option for any occasion.

Tips for making Mexican wedding cookies

Mexican wedding cookies are a delightful treat, perfect for weddings and Christmas celebrations. Here are some tips for making these cookies:

Ingredients

Mexican wedding cookies typically include butter, powdered sugar, vanilla, all-purpose flour, salt, and nuts. While pecans are a popular choice, you can also use walnuts, almonds, or hazelnuts. If you want to enhance the nutty flavour, remember to toast the nuts before mixing them into the dough. Additionally, you can experiment with adding spices like cinnamon, nutmeg, cardamom, or cloves.

Mixing the Dough

Start with room temperature butter to ensure it blends smoothly with the powdered sugar. Use a stand mixer or hand mixer to achieve a light and fluffy consistency. If you're adding vanilla, stir it in at this stage. Gradually add the flour and salt to the mixture. If you're using nuts, stir them in as well. If your dough seems too soft, chill it before forming the cookies.

Forming the Cookies

Roll the dough into 1-inch balls and place them on a parchment-lined or ungreased baking sheet. Bake the cookies at a temperature between 325°F to 400°F for 10-12 minutes or until they turn a light golden brown.

Coating with Powdered Sugar

Allow the cookies to cool slightly after removing them from the oven. While they are still warm, gently roll them in powdered sugar. You can repeat this process once they have cooled down to room temperature for an extra sweet coating.

Storage and Freezing

Mexican wedding cookies can be stored in an airtight container at room temperature for up to a week. If you want to freeze them, it's best to freeze the dough before baking. Form the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer-safe bag. When you're ready to bake, thaw the dough in the refrigerator, bring it to room temperature, and then follow the remaining steps.

History of Mexican wedding cookies

Mexican wedding cookies, also known as biscochitos in Mexico, are traditionally served at weddings and during Christmas time. They are made from butter, confectioner's sugar, wheat flour, chopped nuts, and vanilla extract. The cookies are shaped into balls or crescents and then baked and rolled in powdered sugar. While Mexican wedding cookies are a part of Mexican culinary culture, their exact origins are unknown.

Speculation surrounds the origins of the cookie, with some sources suggesting that the recipe probably crossed the Atlantic with Spanish conquistadors in the 1700s. The term "Mexican wedding cookie" first appeared in American cookbooks in the 1950s, but a reader request for the recipe can be found in a 1937 edition of the journal American Cookery. The cookies are also known by many other names, including Russian teacakes, Italian wedding cookies, polvorones, butterballs, and pecan sandies, among others.

Food historians have traced the cookies back to the ancient Middle East, suggesting that travellers on trade routes brought them to Europe, where they were adapted to regional preferences. Similar cookies can be found in various cultures, including Greek kourabiedes, Turkish kurabiye, and Arab qurabiya or ghraybeh. The cookies are usually served with tea, which may explain the "tea cake" denomination.

Despite the cross-cultural heritage of these cookies, they have become a traditional part of Mexican weddings and are enjoyed during celebrations and the winter months.

Frequently asked questions