Creating Wedding Bell Cookies: A Step-By-Step Guide

how to make wedding bell cookies

Wedding bell cookies, also known as Mexican wedding cookies, Italian wedding cookies, Russian tea cakes, Mexican wedding cakes, polvorones, snowballs, Egyptian feast cookies, nut butter balls, Norwegian snowballs, kourambie, walnut delights, pecan petites, and holiday nuggets, are tiny melt-in-your-mouth cookies. They are buttery, nutty, and crumbly, and are coated with a layer of powdered sugar. These cookies are easy to make and addictive to eat.

Characteristics Values
Names Italian Wedding Cookies, Mexican Wedding Cookies, Russian Tea Cakes, Polvorones, Snowball Cookies, Egyptian Feast Cookies, Nut Butter Balls, Norwegian Snowballs, Kourambie, Walnut Delights, Pecan Petites, Holiday Nuggets, Swedish Heirloom Cookies, Mexican Wedding Cakes, Butterballs, Snowballs, Almond Crescents
Ingredients Butter, Confectioners' Sugar, Salt, Almonds, Vanilla, Flour, Pecans, Walnuts, Cinnamon, Almond Extract
Preparation Beat butter, sugar, and salt; mix in almonds and vanilla; gradually add flour; shape into balls; bake; roll in confectioners' sugar
Baking Temperature 325-350°F
Baking Time 10-20 minutes
Yield 24-80 cookies

shunbridal

Rolling the cookies in powdered sugar

First, you'll need to make sure you have enough powdered sugar to thoroughly coat all of your cookies. About a cup of powdered sugar should be enough, but you can always add more if needed. Place the sugar in a shallow bowl or on a plate.

Next, you'll want to roll the cookies in the sugar while they are still warm. This will help the sugar stick to the cookies and create a delicious, sweet coating. If you wait until the cookies are completely cool, the sugar may not adhere as well.

Gently take a cookie and roll it between your fingers in the bowl of sugar, making sure to coat it evenly on all sides. Place the coated cookie on a wire rack to cool completely. Repeat this process with the remaining cookies.

Once the cookies have cooled completely, you can roll them in the powdered sugar once more if desired. This will give them an extra sweet and snowy appearance.

And that's it! Your Mexican Wedding Cookies are now ready to be enjoyed or shared with loved ones. This final step of rolling the cookies in powdered sugar adds a delicate sweetness and festive touch to these melt-in-your-mouth treats.

shunbridal

Chilling the dough

When chilling the dough, it's important to cover it tightly to prevent drying out. You can use plastic wrap or place the dough in an airtight container. If you're short on time, you can also chill the dough in the freezer for about 30 minutes, but be careful not to leave it in too long, as it can become too hard to work with.

While the dough is chilling, you can preheat your oven to 325°F (165°C) and prepare your baking sheets by lining them with parchment paper or a silicone baking mat. You'll also want to have your powdered sugar ready for rolling the cookies once they're baked.

Once the dough is chilled, you can start shaping it into balls. Use a cookie scoop or a tablespoon to portion out the dough, then roll each portion between your palms to form smooth, round balls. Place the balls on the prepared baking sheets, spacing them about 1 inch (2.5 cm) apart.

If you find that the dough is still too sticky or soft to work with after chilling, you can try popping it back in the refrigerator for a few more minutes or even the freezer for a quick chill. You can also lightly flour your hands to prevent the dough from sticking.

After shaping all the dough into balls, they're ready to be baked! Bake the cookies until they are just set and lightly browned, which should take around 15 to 20 minutes. Once they're done, let them cool on the baking sheets for a couple of minutes before rolling them in powdered sugar. Enjoy your delicious, bell-shaped treats!

shunbridal

Shaping the dough into balls

Start by ensuring your dough is chilled. Chilling the dough helps to firm it up and makes it easier to handle. Place the dough in the refrigerator for at least an hour or until it feels firm to the touch.

Once the dough is chilled, it's time to portion it into equal-sized pieces. Use a tablespoon or a small cookie scoop to scoop out a consistent amount of dough for each cookie. A cookie scoop will help you achieve a more uniform size and shape.

With your hands, gently roll each portion of dough between your palms to form a smooth ball. If the dough feels sticky, lightly flour your hands before rolling. You can also try chilling the dough portions in the refrigerator for a few minutes before rolling to help firm them up.

As you shape the dough into balls, aim for a smooth, round shape. Gently roll the dough between your palms in a circular motion, applying gentle pressure to create a compact ball. If you prefer a more rustic look, you can also gently roll the dough between your palms to form an irregular ball shape.

Place the shaped dough balls onto a baking sheet lined with parchment paper or a silicone baking mat. Space them slightly apart to allow for spreading during baking. If you're not ready to bake the cookies right away, you can also place the shaped dough balls back in the refrigerator to keep them chilled until you're ready to bake.

Finally, if you want to add a bit of texture or decoration to your wedding bell cookies, you can roll the shaped dough balls in additional toppings before baking. This step is optional but can add a nice touch to your cookies. Some ideas for toppings include granulated sugar, coloured sprinkles, or chopped nuts.

shunbridal

Baking until lightly browned

Once you've formed your wedding bell cookies into balls, it's time to bake them. Preheat your oven to 325-350°F and place the cookies about 1-2 inches apart on an ungreased baking sheet.

Bake the cookies for 13-20 minutes, keeping a close eye on them. You'll know they're done when they're just barely browned and still a bit soft. If you're making Mexican wedding cookies, be careful not to let them get too brown. For Italian wedding cookies, a light golden brown colour is what you're aiming for.

Once they're done, remove the cookies from the oven and let them cool for a couple of minutes. This will make them easier to handle. If you're making Mexican wedding cookies, you can then roll the warm cookies in powdered sugar. This will give them a sweet, melt-in-your-mouth coating.

Let the cookies cool completely before serving or storing. Enjoy!

shunbridal

Storing the cookies

Once you've made your wedding bell cookies, you'll want to make sure you store them correctly so they stay fresh and delicious. Here are some tips for storing your cookies:

  • Room temperature storage: You can store your wedding bell cookies in an airtight container at room temperature for up to a week. If you stack the cookies, it's a good idea to place a piece of parchment paper between each layer to prevent sticking.
  • Freezing the dough: If you want to make the dough in advance, you can freeze it for up to a month. Form the dough into a large disk, wrap it in plastic wrap, and place it in a zip-top freezer bag. When you're ready to bake, thaw the dough in the refrigerator, and then bring it to room temperature before shaping and baking the cookies.
  • Freezing cookie-ready balls: You can also roll the dough into balls, place them on a baking sheet, and freeze until they are frozen solid. Then, transfer the dough balls to a freezer-safe bag. When you're ready to bake, thaw the dough balls in the refrigerator, shape them into your desired shape, and bake according to your recipe.
  • Freezing baked cookies: If you have any baked cookies left over, you can freeze them! Place the cookies in a zip-top freezer bag and freeze for up to 3 months. When you're ready to enjoy them, remove the cookies from the bag and defrost on a wire rack. If needed, sprinkle a little fresh powdered sugar on the cookies before serving.
  • Storing at room temperature: If you don't want to freeze your cookies, you can simply store them in an airtight container at room temperature. They should stay fresh for at least a week.
Creating a Penguin Wedding Cake Topper

You may want to see also

Frequently asked questions

You will need butter, confectioners' sugar, vanilla extract, all-purpose flour, and pecans or walnuts.

First, cream together the butter and sugar. Then, mix in the vanilla and flour. Next, shape the dough into balls and bake until lightly browned. Finally, roll the warm cookies in confectioners' sugar.

Wedding Bell Cookies can be stored in an airtight container at room temperature for up to a week.

Yes, you can freeze the cookie dough before baking and rolling in powdered sugar. Arrange the dough balls on a baking sheet, cover, and freeze for a few hours or overnight. Transfer to a freezer-safe container and thaw in the refrigerator overnight before baking as instructed.

Written by
Reviewed by
Share this post
Print
Did this article help you?

Leave a comment