Creating Mexican Wedding Bells: A Step-By-Step Guide

Mexican wedding cookies, also known as Russian Tea Cakes, Snowball Cookies, Italian Wedding Cookies, and Butterballs, are tiny, melt-in-your-mouth cookies that are served at weddings and Christmas. They are made with a combination of butter, flour, sugar, and nuts, and are often coated in powdered sugar. The cookies are easy to make and can be stored in airtight containers or frozen for later consumption.

Rolling the dough into balls

Start by portioning the dough into equal amounts. You can use a cookie scoop or measuring spoon to ensure that each portion is the same size. The standard size is usually around 1 tablespoon of dough, which will yield a 1-inch ball. However, you can adjust the size according to your preference.

Once you have portioned the dough, it's time to start shaping it into balls. Use your hands to gently roll each portion of dough between your palms, applying light pressure to form a smooth, round ball. It is important to be gentle and not handle the dough too much, as this can cause the butter in the dough to melt, making it sticky and difficult to work with.

If the dough is too sticky, you can try chilling it in the refrigerator for about 30 minutes to firm it up before rolling. Alternatively, you can lightly moisten your hands with water before rolling the dough, which can help prevent sticking.

As you roll the dough, try to make the balls as smooth and round as possible. Any crackssection_break> cracks or uneven surfaces will remain after baking, so it's important to take your time and shape them evenly.

Place the shaped dough balls onto a prepared baking sheet, spaced evenly apart. If you have time, it can be helpful to chill the shaped dough in the refrigerator for a few minutes before baking, as this helps the cookies retain their shape and prevents excessive spreading.

Once baked, these Mexican Wedding Cookies will be tender, delicate, and full of rich, buttery flavour. The process of rolling the dough into balls is crucial to achieving the perfect texture and appearance, so take your time and enjoy the process of creating these delightful treats!

Baking the cookies

Preheat your oven to between 325°F and 400°F. The higher the temperature, the shorter the baking time. For example, at 400°F, the cookies should bake for 10-12 minutes, whereas at 325°F, they should bake for 13-17 minutes.

Line your baking sheets with parchment paper or a silicone baking mat. Avoid greasing the sheets as this will cause the cookies to spread.

Now, form the dough into 1-inch balls. This recipe should yield around 36 cookies. Place the balls 1 inch apart on the baking sheets.

Bake the cookies for the time specified above, or until the cookies are set but not browned. You may need to adjust the baking time depending on your oven. The cookies are ready when they are light golden-brown.

Remove the cookies from the oven and let them cool on the tray for a minute or two. They should then be cool enough to handle. While still warm, roll each cookie in powdered sugar and place on a wire rack to cool completely.

Once the cookies have fully cooled, roll them once or twice more in the powdered sugar. This second coating is optional but will give the cookies a sweeter outer layer.

Your Mexican Wedding Cookies are now ready to serve! Store any leftovers in an airtight container.

Coating the cookies in sugar

Preparing the Powdered Sugar

Before you begin baking the cookies, it's advisable to measure out the powdered sugar you'll need for coating. This ensures you have enough on hand and saves time later. Sift the powdered sugar if it appears clumpy. Place the sifted sugar in a small bowl, making it easy to roll the cookies.

Rolling the Cookies in Sugar: First Coat

Once the cookies are baked, the timing for the first sugar coating is crucial. Allow the cookies to cool slightly, but ensure they are still warm when you begin. Handle the cookies gently, as they will be fragile. Take a few cookies at a time and roll them in the bowl of powdered sugar until evenly coated. Use a gentle touch to avoid breaking the cookies. This first coat of sugar may seem to melt and become sticky, which is normal.

Cooling the Cookies

After the first sugar coating, it's important to let the cookies cool completely. Place the coated cookies on a wire rack or a cooling rack, allowing air to circulate evenly. This step ensures the cookies firm up and are ready for the final sugar coating.

Rolling the Cookies in Sugar: Second Coat

Once the cookies are at room temperature, it's time for the second and final roll in powdered sugar. This step gives the cookies an extra sweet outer layer and helps dry out any stickiness from the first coat. Again, gently roll each cookie in the powdered sugar a few at a time, ensuring an even coat.

Storing and Serving

After the final sugar coating, your Mexican Wedding Cookies are ready to be enjoyed! Store them in an airtight container to keep them fresh. These cookies are perfect for holiday cookie trays, gift tins, or as a delicious treat any time of the year. They are a delightful addition to special occasions and will surely impress your family and friends.

Cooling the cookies

After removing the cookies from the oven, let them cool slightly on the baking sheets. It is important not to let them cool completely at this stage, as you want them to still be warm for the next step. The ideal temperature is when they are no longer hot but are still warm to the touch. This will ensure that the powdered sugar sticks to the cookies evenly.

While the cookies are still warm, it's time to coat them in powdered sugar. Place about a cup of powdered sugar in a bowl and gently roll each cookie in the sugar a few at a time. Make sure to coat them evenly and thoroughly. This first coating of powdered sugar will help create a sweet and delicate exterior for the cookies.

Once all the cookies have been coated in the initial layer of powdered sugar, it's time to let them cool completely. Place the cookies on a wire rack and allow them to reach room temperature. This step is crucial, as it will help the cookies firm up and ensure they maintain their shape. It is important to be patient during this stage and not rush the cooling process.

After the cookies have cooled completely, you have the option to roll them in powdered sugar again. This second coating is optional but will give the cookies an extra sweet touch. If you choose to do this, simply follow the same process as before by placing the cookies a few at a time in a bowl of powdered sugar and gently rolling them until they are evenly coated.

Finally, once the cookies are completely cooled and coated to your liking, you can store them in an airtight container. They will stay fresh and delicious for up to a week at room temperature. If you need to store them for longer, you can freeze them for up to two months.

By following these detailed instructions for cooling and coating the cookies, you will end up with delicious, melt-in-your-mouth Mexican wedding cookies that are perfect for any occasion!

Storing the cookies

Once you've baked your Mexican wedding cookies, you'll want to make sure they stay fresh and delicious. Here are some tips for storing them:

• Allow the cookies to cool completely before storing.
• Place the cookies in an airtight container. If you need to stack the cookies, separate the layers with parchment paper to prevent sticking.
• Store the cookies at room temperature. They will keep well for about a week.
• If you want to freeze the cookies, it's best to freeze the dough before baking. Form the dough into balls, place them on a baking sheet, and freeze overnight. Then, transfer the frozen dough balls to a freezer-safe bag or container. When you're ready to bake, thaw the dough in the refrigerator and follow the remaining steps of your recipe.
• You can also freeze the baked cookies. Place them in a freezer bag and freeze for up to 3 months. When you're ready to serve, defrost the cookies on a wire rack. The powdered sugar coating may dissolve a bit, so you can sprinkle on additional powdered sugar if needed.

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