Delicious Mexican Wedding Cake Cookies: A Tasty Treat

Mexican wedding cookies are a delicious, crumbly, and buttery treat that is perfect for any occasion, from weddings to the holiday season. These cookies, also known as polvorones, Mexican wedding cakes, or snowballs, are made with a simple combination of flour, butter, nuts, and confectioner's sugar, resulting in a rich and nutty flavour. They are often rolled in powdered sugar, giving them a festive and whimsical appearance. With their melt-in-your-mouth texture and sweet flavour, Mexican wedding cookies are a favourite for many and a classic recipe that every home baker should know.

History and origins

Mexican wedding cookies are also known as Mexican wedding cakes, polvorones, snowballs, Russian tea cakes, and Russian tea cookies. They are a type of cookie commonly served at weddings and Christmas celebrations in Mexico. However, their exact origin is unknown.

Some historians believe that Mexican wedding cookies originated in the Middle East or Eastern Europe due to their high nut-to-flour ratio. They likely made their way to Mexico through Spanish migrants or conquistadors in the 16th century. Today, similar cookies are enjoyed in various countries around the world.

These cookies are typically made with a combination of flour, butter, finely chopped nuts (such as pecans, walnuts, or almonds), confectioner's sugar or powdered sugar, and vanilla extract. They are known for their delicate, crumbly texture and rich, buttery flavour. The nuts are usually toasted before being added to the dough, enhancing their flavour and aroma.

Mexican wedding cookies are often shaped into balls and coated with a generous amount of powdered sugar, giving them a round, white appearance similar to snowballs. This double coating of sugar creates a fluffy, snow-like texture when bitten into. The cookies are then allowed to cool and served at room temperature. They are best enjoyed fresh but can be stored in an airtight container for up to two weeks.

Ingredients and alternatives

Mexican wedding cookies are made with a handful of simple, buttery, nutty ingredients. They are a type of shortbread cookie, so expect a crumbly, melt-in-the-mouth texture.

The basic ingredients for Mexican wedding cookies are:

• Butter
• Sugar (usually powdered or confectioner's sugar)
• Flour (all-purpose or cake flour)
• Nuts (usually pecans, walnuts, or almonds)

Some recipes also include:

• Vanilla extract
• Salt
• Cinnamon or other spices
• Almond extract
• Sea salt

Substitutions and Alternatives

You can use either unsalted or salted butter, but if you opt for the latter, you may want to reduce the amount of salt you add to the dough. If you don't have a stand mixer, you can use a hand mixer or a food processor to blend the ingredients.

While pecans, walnuts, and almonds are the most common nuts used in this recipe, you can experiment with other nuts like pistachios, macadamia nuts, or hazelnuts. Just remember that the toasting time may vary depending on the size of the nut.

If you don't have access to cake flour, you can use all-purpose flour, and if you want to reduce the amount of sugar in the recipe, you can roll the cookies in granulated sugar instead of powdered sugar.

For a gluten-free option, you can substitute a gluten-free flour blend for the all-purpose flour.

Finally, while Mexican wedding cookies are typically made without eggs, you can add one egg to the dough to help bind the ingredients and create a chewier texture.

Baking and preparation

Mexican wedding cake cookies are a sweet, buttery, nutty treat that is perfect for any celebration. Here is a detailed, step-by-step guide to baking and preparing these delicious cookies:

Ingredients:

Firstly, gather all your ingredients. The exact quantities may vary slightly depending on the recipe you follow, but the key ingredients for Mexican wedding cake cookies are:

• Unsalted butter (softened or at room temperature)
• Powdered/confectioner's sugar (plus extra for finishing)
• Vanilla extract
• All-purpose/plain flour
• Finely chopped nuts (traditionally pecans, but walnuts or almonds can also be used)
• A pinch of salt
• Cinnamon (optional)
• Almond extract (optional)

• Preheat your oven to between 325-400°F (165-200°C). The temperature and baking time will depend on the size of your cookies and your oven, so adjust accordingly. Line two baking sheets or trays with parchment paper.
• Toast your nuts. This step is optional but recommended to enhance the nutty flavour. Place your chosen nuts (pecans, walnuts, or almonds) in a dry skillet or frying pan and toast over low to medium heat for around 5 minutes, stirring frequently, until they are slightly darkened and fragrant. Allow the nuts to cool before chopping them finely or processing them into a coarse meal.
• Cream together the butter and sugar. Using a stand mixer, hand mixer, or electric beaters, beat the butter and sugar together on medium speed until the mixture is light, fluffy, and clings to the side of the bowl. This should take around 2-3 minutes. Then, beat in the vanilla extract and any other flavourings, such as almond extract or cinnamon.
• Add the dry ingredients. With the mixer on low speed, gradually add the flour and salt to the butter-sugar mixture. Increase the speed to medium once the dry ingredients start to absorb. Continue mixing until a dough forms. You may need to scrape down the sides of the bowl to ensure all the ingredients are combined.
• Mix in the nuts. Use a low speed to beat the nuts into the dough until they are evenly distributed.
• Chill the dough (optional). If your dough is too soft or sticky, place it in the refrigerator for around 30 minutes to an hour to firm up. This will make it easier to handle when shaping the cookies.
• Shape the cookies. Use a cookie scoop or tablespoon to scoop out portions of dough, then roll them into balls with your hands. Place the balls on your prepared baking sheets, spaced slightly apart. If the dough is still too sticky to work with, chill it for longer.
• Bake the cookies. Place the trays in the preheated oven and bake for 10-20 minutes, or until the cookies are just golden. The baking time will depend on the size of your cookies and your oven, so keep an eye on them to avoid overcooking.
• Cool the cookies. Allow the cookies to cool on the baking sheets for at least 5 minutes, then transfer them to a wire rack to cool completely. This should take around 15-30 minutes.
• Roll the cookies in powdered sugar. Once the cookies are cool, roll them in powdered sugar to create a delicious, sweet coating. You can place the sugar in a shallow bowl or bag and toss the cookies to coat them evenly. This step can be done twice for an extra sugary crust and a more festive appearance.
• Serve and store. Mexican wedding cake cookies can be served immediately or stored in an airtight container for up to two weeks. They are perfect for weddings, holiday celebrations, or any time you're craving a sweet treat!

Serving suggestions

Mexican wedding cake cookies are a versatile treat that can be served at various celebrations and occasions. Here are some serving suggestions:

Weddings and Special Occasions

The name itself suggests that these cookies are perfect for weddings. They can be offered to guests as a token of gratitude and festivity, adding a sweet touch to the joyous occasion. They are also ideal for other special occasions like quinceañeras, Christmas, holiday parties, and festive gatherings. Their round, white appearance, resembling snowballs, makes them a perfect addition to Christmas cookie swaps or edible gifts during the holiday season.

Dessert Tables and Cookie Platters

Mexican wedding cookies can be a delightful part of a dessert table, paired with other cookies like chocolate chip, sugar cookies, snickerdoodles, and ginger snaps. They can also be served with Mexican desserts such as buñuelos and chocolate-dipped churros.

Beverage Pairings

These cookies go well with a variety of beverages. Serve them with a cup of hot chocolate, tea, or coffee. For an extra special touch, offer them with a traditional Mexican coffee called café de olla, flavoured with cinnamon and piloncillo (raw cane sugar).

Gift Ideas

During the holidays, consider wrapping these cookies in festive cookie bags to give as gifts to friends and family. They are sure to appreciate the buttery, nutty treats.

Storage and freezing

Mexican wedding cake cookies can be stored at room temperature in an airtight container for up to a week. For best results, stack the cookies between layers of parchment paper so they maintain their shape.

You can also store the cookies in an airtight container in the refrigerator for up to two weeks.

To freeze the cookies, first, store them between layers of parchment paper or waxed paper in an airtight container. They can be kept in the freezer for up to three months. When you're ready to eat them, simply allow them to thaw at room temperature and, for best results, give them a final toss in powdered sugar before serving.

You can also freeze the cookie dough. Roll the dough into balls, place them on a cookie sheet, and freeze. Once frozen, transfer the dough balls to a resealable plastic bag and store them in the freezer for up to three months. When you're ready to bake, place the frozen dough balls on a baking sheet and add a few extra minutes to the baking time.

Another option is to freeze the dough in logs, then slice and bake. This method will give the cookies a thicker coating of powdered sugar.

Frequently asked questions