Tea Cookies For Weddings: A Step-By-Step Guide

Wedding tea cookies, also known as Mexican wedding cookies, are buttery, melt-in-your-mouth treats that are perfect for any celebration. They are simple to make and highly addictive. The cookies are made with a combination of flour, butter, finely chopped nuts, confectioner's sugar, and vanilla extract, resulting in a rich, nutty flavour and a delicate texture. While the exact origin of these cookies is unknown, they are believed to have originated in the Middle East or Eastern Europe and made their way to Mexico through Spanish migrants in the 16th century. Today, they are enjoyed during the holiday season and are a delightful addition to any celebration.

How to make the dough

To make the dough for wedding tea cookies, you'll need a combination of dry and wet ingredients. The dry ingredients include all-purpose flour, a pinch of salt, and confectioner's sugar (also known as powdered sugar or icing sugar). The wet ingredients are butter, vanilla extract, and water. Some recipes also call for additional flavourings such as almond extract or cinnamon.

Start by making sure your butter is at room temperature—soft, but not melted. You can then cream together the butter and sugar until light and fluffy. This can be done by hand or with an electric mixer. Once combined, mix in the vanilla extract and any other flavourings you are using.

Next, gradually add the flour and salt to the mixture. You can do this with a wooden spoon or a low-speed electric mixer. Keep mixing until a dough starts to form. At this point, you can also mix in your chopped nuts if you are including them.

Once your dough is ready, cover it and place it in the refrigerator to chill for at least an hour. Chilling the dough will make it easier to handle and help the cookies retain their shape during baking.

How to shape the cookies

Shaping the cookies is a crucial step in making wedding tea cookies. Here is a detailed, step-by-step guide on how to achieve the perfect shape:

Firstly, it is important to ensure that your cookie dough has been chilled adequately. Chilling the dough helps to firm it up and makes it easier to handle when shaping it into balls. Aim for a chilling time of at least one hour, or until the dough is firm to the touch. If you are short on time, you can place the dough in the freezer for around 30 minutes to speed up the process.

Once your dough is chilled, it's time to start shaping! Here's what you need to do:

• Use a cookie scoop or a melon baller to scoop out portions of the dough. You can also use a teaspoon to portion out the dough if you don't have a scoop. Take each portion and roll them between your palms to form smooth, round balls. The size of the balls can vary depending on your preference, but a standard size is around 1 inch in diameter.
• Place the shaped dough balls onto your prepared baking sheets, leaving some space between them as they will spread during baking. If your dough becomes too soft or sticky to work with, pop it back in the fridge for a few minutes to firm up again.
• At this stage, you can choose to create a thumbprint indentation in the centre of each cookie. This step is optional but can be useful if you plan to fill the cookies with jam or other fillings after baking.
• If you want to create crescent-shaped cookies, gently flatten each ball of dough and use your hands to shape it into a crescent moon shape. This variation is common in Italian wedding cookies and adds a unique twist to the traditional round shape.
• Once you have shaped all your cookies, they are ready to be baked! Follow the baking instructions provided in your chosen recipe, being mindful of the recommended baking time and temperature.

Remember, the key to successfully shaping wedding tea cookies is to work with chilled dough and take your time in creating uniform, evenly-sized balls or crescents. By doing so, you'll achieve a beautiful and delicious batch of cookies!

How to bake the cookies

Step 1: Prepare the nuts

Toasting the nuts before mixing the dough is an important step to boost their flavour and give the cookies a nutty fragrance. Place the nuts in a medium skillet and toast them over medium heat for about 5 minutes, stirring frequently, until they darken slightly and smell nutty and fragrant. Once they are cool enough to handle, crush them into a coarse powder using a food processor or by placing them in a sealable freezer bag and crushing them with a rolling pin.

Step 2: Mix the dough

In a large bowl, cream together the butter, powdered sugar, and salt until light and fluffy. You can use an electric mixer or a stand mixer fitted with a paddle attachment for this step. Then, mix in the vanilla extract and any other flavourings you may be using, such as almond extract or cinnamon. Gradually add the flour and chopped nuts to the mixture and mix until a dough forms.

Step 3: Chill the dough

Scrape the dough onto a piece of plastic wrap and flatten it into a disc 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 crucial, as it will help the cookies hold their shape during baking.

Step 4: Shape the cookies

Preheat your oven to 325-350°F (165-180°C) about 10 minutes before you are ready to bake. Line a baking sheet with parchment paper or a silicone baking mat. Remove the chilled dough from the refrigerator and form it into 1-inch balls. If the dough has chilled for longer than 1 hour, you may need to let it soften at room temperature for a few minutes before shaping.

Step 5: Bake the cookies

Place the shaped cookies on the prepared baking sheet, spaced slightly apart. Bake for 15-20 minutes, or until the cookies are set and start to turn light golden brown. The cookies should be slightly browned on top and golden brown on the bottom. Remove them from the oven and let them cool on the baking sheet for about 10 minutes.

Step 6: Roll the cookies in powdered sugar

While the cookies are still warm, roll them in powdered sugar to coat. Place the powdered sugar in a shallow bowl and gently roll each cookie in the sugar until evenly coated. Return the coated cookies to a cooling rack and let them cool completely before serving.

Step 7: Enjoy and store

Your wedding tea cookies are now ready to be enjoyed! You can store them in an airtight container at room temperature for up to a week. If you wish to freeze the cookies, it is best to freeze the unbaked dough balls and bake them fresh when needed.

How to coat the cookies in sugar

Coating cookies in sugar is a simple process, but there are a few tricks to ensure your wedding tea cookies are perfectly sweet and beautifully presented. Here is a step-by-step guide:

• Prepare a shallow bowl of powdered sugar: Place about 1 1/4 cups of powdered sugar in a shallow bowl. You can use store-bought powdered sugar or make your own by processing granulated sugar in a blender or food processor until it reaches a fine, powdered consistency.
• Bake the cookies: Follow your chosen wedding tea cookie recipe and bake your cookies as directed. For example, you might bake them at 350°F for 13-16 minutes or until they are just golden.
• Cool the cookies slightly: Allow the cookies to cool on the baking sheet for a few minutes after removing them from the oven. The cookies should still be warm, but not hot, when you begin the coating process.
• Roll the cookies in the sugar: Once the cookies are slightly cooled, gently roll each one in the bowl of powdered sugar. Use a spoon or your hands to coat the cookies evenly on all sides. Be careful as the cookies will still be soft and delicate.
• Cool the cookies completely: After coating the cookies in sugar, place them on a wire rack to cool completely. This will allow the cookies to firm up and the sugar coating to set.
• Optional second coating: Once the cookies are completely cooled, you can optionally roll them in the powdered sugar a second time for an extra sweet and snowy appearance. Gently place each cookie in the bowl of powdered sugar and coat evenly. Tap off any excess sugar and return the cookies to the wire rack.
• Serve or store: Your sugar-coated wedding tea cookies are now ready to serve or store. If desired, sprinkle a little extra powdered sugar on top of the cookies just before serving for an extra special touch.

Coating cookies in sugar is a simple process that adds a delicate sweetness and a beautiful, snowy appearance. By following these steps, your wedding tea cookies will be perfectly coated and ready to enjoy!

How to store the cookies

Wedding tea cookies, also known as Mexican wedding cookies, are crumbly, buttery, and nutty. They are often served at weddings and during Christmas.

Storing Cookies in the Freezer

If you want to eat your wedding tea cookies more than four days after baking them, it is best to store them in the freezer. Baked cookies can be stored in the freezer for up to a year, while frozen raw dough is best used within a few months.

To store your cookies in the freezer, first let them cool completely to prevent freezer burn. You can then wrap the cookies individually or in layers with wax paper. Place them in airtight containers or freezer bags to prevent them from drying out and to stop them from sticking together.

Storing Cookies in the Fridge

Cookies can be stored in the refrigerator for up to two weeks, although they are best eaten within a few days. Cookies with perishable ingredients, such as ricotta, jam, or meringue, should be stored in the fridge or freezer within a few hours of baking.

Before placing the cookies in the fridge, ensure they are completely cooled to prevent condensation. Store them in a fully sealable plastic bag or container.

Storing Cookies at Room Temperature

Room temperature storage is best for softer cookies or those filled with cream or frosting. When stored correctly, cookies can stay fresh for up to a week at room temperature, depending on the type of cookie.

To store cookies at room temperature, use airtight containers, cookie jars, or plastic bags to prevent air exposure and moisture loss. Keep the cookies in a cool, dry area, away from direct sunlight, heat sources, or areas with high humidity.

Additionally, layer the cookies with parchment or wax paper to prevent them from sticking together. Ensure the container is properly sealed after each use to maintain freshness.

Storing Cookie Dough

If you want to store your cookie dough instead of baking all the cookies at once, there are two main methods: freezing pre-portioned cookies or freezing the dough as a whole.

To freeze pre-portioned cookies, place scoops of dough on a parchment-lined baking sheet and freeze for about an hour. Then, transfer the frozen dough drops to an airtight container or resealable plastic bag.

To freeze the dough as a whole, press it into a log, wrap it in wax paper, and then freeze. When you're ready to bake, thaw the dough in the fridge overnight, then slice, shape, and bake.

By following these storage tips, you can ensure that your wedding tea cookies stay fresh and delicious for as long as possible!

Frequently asked questions