Authentic Mexican Wedding Cake: A Step-By-Step Guide

Mexican wedding cakes are festive cookies that are buttery, nutty, and coated in powdered sugar. They are a staple at weddings and holiday parties and are also known as Russian tea cakes, polvorones, pecan sandies, and Italian wedding cookies. The precise origins of this sweet treat are unknown, but many food historians believe the recipe travelled to Mexico with the Spanish in the 16th century. This is a guide on how to make Mexican wedding cakes.

Ingredients for Mexican wedding cake

Mexican wedding cakes, also known as Mexican wedding cookies, are festive treats that are buttery, nutty, and coated in powdered sugar. Here is a list of ingredients you will need to make this delicious dessert:

Dough Ingredients:

• Butter: Use either salted or unsalted butter, depending on your preference. If you opt for unsalted, add a small amount of salt to the recipe.
• Sugar: Confectioners' or powdered sugar is used in the dough and for coating the baked cookies.
• Vanilla Extract: This adds a delightful flavour to the cookies. You can also use almond extract or a combination of both.
• Flour: All-purpose flour gives the cookies a crumbly texture.
• Nuts: Traditionally, Mexican wedding cakes use pecans, but you can also use walnuts or other nuts of your choice.

Additional Ingredients for Cake Variation:

If you are making the cake variation of the Mexican wedding dessert, you will need the following additional ingredients:

• Eggs: The recipe calls for slightly beaten eggs.
• Pineapple: Use a can of crushed pineapple, including the juice.
• Cream Cheese: This is used to make a delicious cream cheese frosting.

Optional Ingredients and Variations:

You can also add a few optional ingredients or make some variations to the recipe:

• Cinnamon: A small amount of ground cinnamon can be mixed with powdered sugar to coat the cookies.
• Cocoa Powder: For chocolate Mexican wedding cakes, mix in cocoa powder, and even add chocolate chips for extra indulgence.
• Spices: You can add warming spices like nutmeg, allspice, or clove to give the cookies a unique flavour.

Remember to adjust the measurements based on the number of servings you desire and feel free to experiment with different ingredients to make your Mexican wedding cake even more special!

How to make the dough

To make the dough for Mexican Wedding Cake, you will need the following ingredients:

• 1 cup of softened or room temperature butter
• 1/2 cup of powdered or confectioner's sugar, plus more for finishing
• 1/2 teaspoon of vanilla extract
• 2 cups of all-purpose flour
• 1 cup of finely chopped walnuts or pecans

You can also add a pinch of salt to taste.

Begin by creaming the butter and sugar until light and fluffy. You can do this with an electric mixer or by hand. Then, mix in the vanilla, followed by the flour, and finally, the walnuts or pecans.

If the dough seems too soft, chill it in the fridge until it is cold, for about 30 minutes. You can also add in the nuts after chilling the dough if you prefer.

Once the dough is ready, roll it into small balls, or shape it into 2-inch crescents. Place the shaped dough onto a baking sheet lined with parchment paper or left ungreased, making sure to space the dough apart to avoid them sticking together while baking.

Now your Mexican Wedding Cake dough is ready to be baked!

Shaping the cookies

Firstly, it is important to chill the dough before shaping. Divide your dough in half and wrap each half separately in plastic. Place the wrapped dough in the refrigerator to chill for about 30 minutes. Chilling the dough helps to firm it up, making it easier to handle and shape.

Once the dough is chilled, you can start shaping the cookies. For traditional Mexican wedding cakes, you will shape the dough into balls. Take a small portion of the dough, about 2 teaspoons or a tablespoon, and roll it between your palms to form a ball. Repeat this process until you have used up all the dough. If you prefer a crescent shape, simply shape a heaping tablespoon of dough into a 2-inch crescent instead.

Place the shaped dough onto your prepared baking sheets, spacing them apart by about half an inch to 2 inches, depending on the size of your cookies. If you are making larger cookies, leave more space between them to allow for spreading during baking.

At this point, you can also add some decorations to your cookies before baking, such as a single walnut or pecan half placed in the centre of each cookie. This adds a nice touch for special occasions like weddings or holidays.

Once you are happy with the shape and arrangement of your cookies, they are ready to be baked! Follow the baking instructions for Mexican wedding cakes, and you will have delicious, perfectly shaped treats to share with your loved ones.

Baking the cookies

Now for the fun part—baking!

Preheat your oven to 350°F. If you're baking your cookies straight away, without chilling the dough, this is a good temperature to go for. However, if you've chilled your dough, you might want to increase the temperature to 400°F. Line your baking sheets with parchment paper, or simply leave them ungreased.

Roll your dough into balls, aiming for a size of around 1 to 2 inches in diameter, depending on your preference. Place the balls of dough onto your baking sheets, leaving a little space between each one. This recipe yields quite a large batch of cookies, so you may need to bake in batches.

Pop your cookies in the oven and bake until lightly browned. This should take around 10 to 18 minutes, depending on the size of your cookies and the temperature of your oven. Keep an eye on them to make sure they don't burn!

Once they're done, remove the cookies from the oven and let them cool for a few minutes. You don't want them to get too cold, as you'll need to handle them soon. The ideal temperature is warm but not hot—this is when you'll coat them in confectioners' sugar. Gently toss the warm cookies in a bowl of the sugar, making sure they're completely coated. You can also add a pinch of cinnamon to the sugar for a little extra spice.

Finally, transfer the coated cookies to a wire rack to cool completely. If you're a fan of extra sweetness, you can always roll the cookies in the sugar a second time once they've cooled to room temperature.

Coating the cookies

The first method involves coating the cookies while they are still warm. After removing the cookies from the oven, let them cool slightly, but do not let them get too cold. You can then start the coating process. Roll the cookies a few at a time in a bowl of powdered sugar, making sure they are evenly coated. Place the coated cookies on wire racks to cool completely. This initial coating will give your cookies a white, sugary exterior. If you want an even thicker coating, you can repeat the process once the cookies have cooled to room temperature. This second coating will ensure that your Mexican wedding cakes are extra sweet and visually appealing.

Another variation of the coating process involves using cinnamon sugar. To make cinnamon sugar, simply whisk together powdered sugar and a small amount of ground cinnamon. After your cookies have baked and cooled slightly, gently toss them in the cinnamon sugar mixture until they are completely coated. This method will give your Mexican wedding cakes a slightly spiced flavour and a beautiful golden colour.

Additionally, you can get creative with your coatings by adding other ingredients to the powdered sugar. For example, you can process dried fruits such as strawberries, blueberries, or mangoes into a powder and mix them with the powdered sugar before coating your cookies. This will add a subtle hint of flavour and a pretty pastel colour to your Mexican wedding cakes.

Remember, the coating process is what gives Mexican wedding cakes their signature look and taste, so feel free to experiment with different ingredients and techniques to find the method that you like best!

Frequently asked questions