Creating A Delicious Mexican Wedding Cake: A Step-By-Step Guide

Mexican wedding cakes are a type of cookie or cake that is often served at weddings and other celebrations. They are also known as Russian tea cakes, Italian butter nuts, Southern pecan butterballs, snowdrops, Viennese sugar balls, snowballs, polvorones, and Greek kourabiedes. They are made with butter, sugar, flour, and ground nuts, and are often coated in powdered sugar. The cakes are soft, buttery, and nutty, while the cookies are melt-in-your-mouth and shortbread-like in texture. The precise origins of this sweet treat are unknown, but many food historians believe they have medieval Middle Eastern roots, with recipes spreading to new regions via trade routes over time.

Ingredients

There are two types of Mexican Wedding Cake—a cookie and a cake.

The Mexican Wedding Cookie is a melt-in-your-mouth shortbread cookie that is also known as a Russian Tea Cake, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, and Snowball. It is a popular treat during Christmas and other festive occasions.

The key ingredients for the Mexican Wedding Cookie are:

• Butter: Salted or unsalted butter can be used. If using unsalted butter, you can add 1/4 teaspoon of salt to the recipe.
• Confectioners' sugar: Also known as powdered sugar or icing sugar, this is creamed with butter to give the cookies a delicate texture. The cookies are also rolled in confectioners' sugar while they are still warm, and optionally again once they have cooled, for a double coating.
• Vanilla extract: Pure vanilla extract is recommended for the best flavour. Almond extract can be used as a substitute or combined with vanilla extract.
• Flour: Regular all-purpose flour is used to make the perfect crumbly texture.
• Nuts: Finely chopped or ground nuts are used, typically pecans, walnuts, hazelnuts, or almonds. Toasting the nuts before adding them to the dough brings out their full flavour.

The Mexican Wedding Cake is a simple, tender, and moist cake with pineapple and cream cheese frosting. It is a versatile dessert that can be served at weddings, Mother's Day brunch, or as an after-dinner treat.

The key ingredients for the Mexican Wedding Cake are:

• Flour: All-purpose white flour is used as the base.
• Sugar: Granulated white sugar is used in the cake and in the frosting.
• Baking soda: This is used to help the cake rise.
• Vanilla extract: A high-quality vanilla extract is recommended.
• Crushed pineapple: Canned crushed pineapple, along with its juice, is added to the cake batter for flavour and moisture. Fresh pineapple can also be used, but it may not yield the same level of moisture.
• Cream cheese: This is the main ingredient in the frosting, combined with sugar and vanilla.

Optional ingredients and toppings for the cake include nuts such as pecans or walnuts, coconut flakes, and sprinkles.

Method

Ingredients:

• 1 cup of softened butter
• 1/2 cup of powdered sugar, plus more for dusting
• 2 cups of all-purpose flour, sifted
• 1/2 teaspoon of vanilla extract
• 3/4 cup of chopped walnuts or pecans

• Preheat your oven to 350°F. Line your baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and powdered sugar until light and fluffy. You can use an electric mixer for this step.
• Beat in the vanilla extract.
• Gradually beat in the sifted flour until well combined. You can do this by hand or with a mixer.
• Stir in the chopped walnuts or pecans.
• Shape the dough into small balls, about 1-inch in diameter. Place them onto the prepared baking sheets, leaving some space between each cookie.
• Bake the cookies for 10-15 minutes, or until the edges are lightly golden brown.
• Remove the cookies from the oven and let them cool completely. This will take around 20-30 minutes.
• Once cool, roll the cookies in additional powdered sugar to coat them. You can place the sugar in a bowl and roll the cookies, or place the sugar in a strainer and sift it over the cookies.
• Enjoy your Mexican Wedding Cakes! These cookies can be stored in an airtight container for several weeks or frozen for later enjoyment.

Variations:

You can also add your own twist to this traditional recipe. Some people like to add nuts such as pecans or walnuts, or even coconut flakes. For a chocolatey twist, you can mix in cocoa powder and add chocolate chips. A pinch of chilli or cinnamon can also give these cookies a Mexican hot chocolate flavour.

Shaping the cookies

Step 1: Chilling the Dough

Before shaping the cookies, it is important to chill the dough to achieve the right consistency. Cover the dough and place it in the refrigerator for about an hour or until it becomes firm. This step will make it easier to shape the cookies and ensure they hold their shape during baking.

Step 2: Forming the Balls

Once the dough is chilled, it's time to shape it into balls. Use a tablespoon or a small ice cream scoop to portion out the dough, and then gently roll each portion into a ball using your palms. The size of the balls can vary depending on your preference, but they are typically shaped into 1-inch or 2-inch balls. Place the dough balls onto the prepared baking sheets, leaving some space between them to allow for spreading during baking.

Step 3: Creating a Crescent Shape (Optional)

If you want to give your Mexican Wedding Cakes a unique shape, you can form the dough into a crescent shape instead of a ball. Take a heaping tablespoon of dough and gently shape it into a 2-inch crescent using your fingers. This option gives your cookies a slightly different look and can be a nice change from the traditional ball shape.

Step 4: Spacing on Baking Sheets

Whether you choose to shape your cookies into balls or crescents, it is important to space them evenly on the baking sheets. Leave about 2 inches of space between each cookie to prevent them from baking into each other. This spacing will also allow for even baking and browning of the cookies.

Step 5: Consistency and Troubleshooting

If you find that your dough is too soft or difficult to shape, you can place it back in the refrigerator to chill further. Alternatively, if your dough seems too dry or crumbly, you can let it warm up slightly at room temperature before shaping the cookies. Remember that the consistency of the dough will impact the final texture of your cookies, so it's important to get it just right.

By following these steps, you'll be able to shape your Mexican Wedding Cake cookies like a pro. The shaping process is an important part of the overall presentation and texture of these cookies, so take your time and enjoy the process of creating these delicious treats!

Baking

To make a Mexican wedding cake, you'll need to first gather your ingredients. This will include flour, sugar, butter, vanilla extract, and nuts of your choice. You can also add salt, but this is optional.

Once you have your ingredients, you'll need to preheat your oven to 350°F. Then, in a large bowl, cream together the butter and sugar until light and fluffy. You can use an electric mixer for this step. Next, beat in the vanilla extract, and then gradually beat in the flour. If you're using salt, add it here. The dough should now be ready, so cover and chill it in the fridge for an hour until it's firm.

After the dough has chilled, form it into small balls, around 1-2 inches in diameter, and place them on a baking sheet lined with parchment paper. Make sure to space the balls a few inches apart so they don't bake into each other.

Bake the cookies for around 10-15 minutes, keeping an eye on them to ensure they don't burn. You'll know they're done when they're a light golden brown. Remove them from the oven and let them cool for a few minutes before rolling them in powdered sugar. Place the cookies on a wire rack to cool completely.

Your Mexican wedding cakes are now ready to serve! These cakes are perfect for weddings, holidays, and other festive occasions. Enjoy!

Storage

Once your Mexican wedding cakes or cookies are completely cooled, they can be stored in an airtight container and kept at room temperature for about a week. They can also be frozen for up to three months. If you are storing baked cookies, be sure to layer parchment paper between them so they don't touch. Before serving, thaw the cookies and roll them in confectioners' sugar again for an even coating.

If you want to store the dough, form it into a ball and wrap it tightly in plastic wrap. It can be stored in the refrigerator for up to three days or in the freezer for up to two months.

For the Mexican wedding cake, it will keep at room temperature for about three days and in the fridge for about a week when properly stored in an airtight container to seal in the moisture and prevent it from drying out. If you have made the cake ahead of time for later use, freeze the unfrosted cake, wrapping it tightly in an airtight container or plastic wrap, and frost once ready to use.

Frequently asked questions