Crafting A Wedding: Cootie-Catchers For Your Big Day

Wedding cookies are a delicious, bite-sized treat that is perfect for any celebration. Also known as Mexican wedding cookies or Italian wedding cookies, these mouth-watering treats are buttery, nutty, and coated in powdered sugar. They are usually made with a combination of butter, sugar, flour, and nuts, and sometimes include additional ingredients such as vanilla, almond extract, or cinnamon. The dough is shaped into balls and baked until lightly browned, then rolled in powdered sugar for a sweet and delicate finish. These cookies are often enjoyed during the holiday season and are a wonderful addition to any festive dessert platter. With their melt-in-your-mouth texture and irresistible flavour, wedding cookies are sure to be a hit at any celebration.

Choose your nuts: pecans, walnuts, or almonds

When it comes to making wedding cookies, you have a few options for the type of nut you can use. Each nut will give the cookies a slightly different flavour and texture, so it's important to choose the right one for your taste preferences. Here are some things to consider when choosing between pecans, walnuts, and almonds:

Pecans

Pecans are a great choice if you're looking for a rich, nutty flavour. They have a more intense flavour than walnuts or almonds, and they can really elevate the taste of the cookie. Pecans also have a slightly oily texture, which can make the cookies moister and more tender. If you want your wedding cookies to have a really distinctive flavour and a melt-in-your-mouth texture, pecans are a great option.

Walnuts

Walnuts have a slightly milder flavour than pecans, but they still add a nice nutty taste to the cookies. They have a more subtle sweetness that can complement the other ingredients in the cookie dough without overwhelming them. Walnuts also have a crunchier texture than pecans, which can give the cookies a nice bite. If you're looking for a more traditional wedding cookie with a bit of crunch, walnuts are a good choice.

Almonds

Almonds are the most commonly used nut in wedding cookies, especially in traditional Italian wedding cookies. They have a sweet, delicate flavour that won't overpower the other ingredients. Almonds also have a softer texture than pecans or walnuts, which can make the cookies more tender and crumbly. If you're looking for a classic, melt-in-your-mouth wedding cookie, almonds are the way to go.

No matter which nut you choose, toasting them before adding them to the dough will boost their flavour and give your cookies the best nutty flavour. You can also experiment with different combinations of nuts to find your perfect mix!

Prepare your ingredients: butter, sugar, flour, and vanilla

To make wedding cookies, you'll need butter, sugar, flour, and vanilla.

For the butter, you'll need to use unsalted butter and ensure it is softened at room temperature. This will make it easier to mix with the sugar. Take one cup of butter and beat it with an electric mixer or hand mixer until it is smooth and creamy. You can then mix in the sugar.

For the sugar, you'll need to use powdered sugar or confectioners' sugar. This type of sugar blends perfectly into the dough and creates a melt-in-your-mouth texture. Take half a cup of powdered sugar and mix it with the butter until the mixture is light and fluffy.

For the vanilla, you'll need pure vanilla extract to add a boost of flavor to the cookies. Stir one tablespoon of vanilla extract into the butter and sugar mixture.

For the flour, you'll want to use all-purpose flour, which will help give structure to the cookies and hold the dough together. Gradually add two cups of sifted all-purpose flour to the butter, sugar, and vanilla mixture. Mix until well combined and a dough forms.

Once you have prepared and mixed these ingredients, you will have the base for your wedding cookies!

Mix and chill the dough

To mix and chill the dough for wedding cookies, you'll need a stand mixer or a hand mixer, depending on your preference. You'll also need a plastic wrap or other covering to chill the dough in the refrigerator.

First, you'll want to cream together the butter and powdered sugar. This means beating them together until they are light and fluffy. Depending on your recipe, you may also add vanilla extract and/or water at this stage. Beat the mixture for about 2 to 3 minutes, until it reaches the desired consistency.

Next, mix in the ground nuts of your choice. Most recipes call for almonds, but pecans, walnuts, pistachios, and hazelnuts are also popular options. You can also toast your nuts before adding them to the mixture to boost their flavour.

After that, gradually blend in the flour and salt. Mix on low speed at first, and then increase the speed as the dry ingredients start to absorb into the butter-sugar mixture. Once all the flour is mixed in and a dough has formed, stop mixing.

At this point, you can add any additional flavourings, such as cinnamon, nutmeg, or cardamom, if desired. However, be careful not to overmix the dough.

Finally, scrape the dough onto a piece of plastic wrap and flatten it into a disk about 1 inch thick. Wrap the dough tightly and place it in the refrigerator to chill for at least 1 hour or until it is firm.

Chilling the dough is an important step in the cookie-making process. It helps to firm up the dough, making it easier to handle and roll into balls. It also allows the flavours to meld and develop, resulting in a more flavourful cookie.

Shape the dough into balls and bake

Shaping the dough into balls and baking it is a crucial step in making wedding cookies. Here is a detailed guide:

Portioning the Dough:

Start by preheating your oven to 325-400°F (depending on the recipe). Line your baking sheets with parchment paper or use ungreased baking sheets. If your dough has been chilled, let it sit at room temperature for a few minutes to soften slightly. Using a small cookie scoop, portion the dough into tablespoon-sized amounts. You can also use a tablespoon or your hands to achieve the desired size.

Shaping the Dough:

Roll the portioned dough into balls, aiming for a uniform size of about 1 inch in diameter. This can be done by gently rolling the dough between your palms in a circular motion. Place the shaped dough balls onto your prepared baking sheets, spacing them about 1-2 inches apart. If your dough is crumbly and difficult to shape, try using room temperature butter or adding a small amount of water to the dough and gently working it with your hands.

Baking the Cookies:

Place the baking sheets in the preheated oven. Bake the cookies until they are lightly browned, set, or just starting to turn light golden-brown. This usually takes around 10-20 minutes, depending on your oven and the size of your cookies. Keep a close eye on them to avoid over-baking.

Cooling the Cookies:

Once the cookies are baked to perfection, remove them from the oven. Let the cookies cool on the baking sheets for about 5-15 minutes. Then, transfer them to wire racks to cool completely. The cookies should be warm but not hot when you proceed to the next step of rolling them in powdered sugar.

Tips for Success:

• For uniform-sized cookies, use a small cookie scoop or tablespoon to portion the dough consistently.
• Chilling the dough before shaping can make it easier to handle and prevent excessive spreading during baking.
• Avoid overbaking the cookies to prevent dryness and ensure a melt-in-your-mouth texture.
• Allow the cookies to cool slightly before transferring them to wire racks to prevent breakage.

Coat the cookies in powdered sugar

To make the perfect wedding cookies, also known as Mexican wedding cookies, Italian wedding cookies, Russian tea cakes, or snowdrops, it is important to get the coating of powdered sugar just right. This will ensure your cookies are a sweet, melt-in-your-mouth treat.

First, you will need to bake your cookies and allow them to cool slightly. The cookies should still be warm when you coat them, as this will help the powdered sugar stick. Place about 1/3 cup of powdered sugar in a shallow bowl and roll the warm cookies in the sugar until they are evenly coated. Then, return the cookies to a wire rack to cool completely.

Once the cookies are cool, it is time to coat them in powdered sugar for a second time. This time, be more generous with the coating. You can press the cookies into the powdered sugar to give them a thick coating. You can also add finely crushed peppermint candy canes to the powdered sugar for a festive twist.

If you want an even thicker coating of powdered sugar, you can try brushing the cookies with melted butter or dipping them in a simple powdered sugar glaze before rolling them in the sugar. Another option is to dip the cookies in Kahlua before coating them in sugar. However, keep in mind that these methods may create a mess and could cause the sugar to absorb into the cookie or glaze.

Finally, to prevent your cookies from sticking to each other when stored, place a piece of parchment paper between each layer.

Frequently asked questions