Junior Rasmussen
Mexican wedding cookies, also known as polvorones, biscochitos, snowballs, or Russian tea cakes, are a staple at weddings and other joyous occasions in Mexico. These cookies are usually made with flour, butter, sugar, vanilla extract, and finely chopped nuts, most commonly pecans. They have a distinctive texture that is delicate, crumbly, and melt-in-your-mouth, with a rich, nutty, and buttery flavour. The cookies are often coated in powdered sugar, resembling the idea of purity and the sweetness of love.
| Characteristics | Values |
|---|---|
| Basic Ingredients | Flour, Butter, Sugar, Finely Chopped Nuts |
| Nuts Used | Pecans, Almonds, Walnuts |
| Additional Ingredients | Vanilla Extract, Cinnamon, Anise, Nutmeg, Cardamom, Cloves |
| Texture | Crumbly, Delicate, Buttery, Melt-in-your-mouth |
| Taste | Sweet, Nutty, Rich |
| Calories | 162 |
| Carbohydrates | 15g |
| Protein | 1g |
| Fat | 11g |
| Shelf Life | 1-2 weeks at room temperature |
| Freezing | Can be frozen for up to 3 months |
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What You'll Learn
History of Mexican Wedding Cookies
Mexican wedding cookies, also known as polvorones, biscochitos, pecan sandies, snowballs, or Russian tea cakes, are small, hand-formed cookies coated in powdered sugar and containing ground nuts, such as pecans, walnuts, or almonds. They are renowned for their distinctive texture and rich, nutty flavour, with a crumbly, melt-in-your-mouth consistency. Despite their name, these cookies are not necessarily made for weddings and are enjoyed year-round, especially during the holiday season.
The history of Mexican wedding cookies is somewhat murky and the subject of much speculation. Culinary experts and historians admit that the history of these cookies is neither clear nor complete. The cookies bear a resemblance to Russian tea cakes, Greek kourabiedes, and Arab qurabiya, making it difficult to trace their specific origin and history. Some speculate that they originated with medieval Arab bakers and eventually made their way to Europe and Mexico via expanded trade routes. Others suggest that they were brought to Mexico by European nuns or Spanish conquistadors in the 16th century.
The term "Mexican wedding cookie" first appeared in American cookbooks in the early 1950s, around the same time that ""Russian tea cakes" began to disappear from these books. It is speculated that the name change was due to the strained relationship between the United States and Russia during the Cold War. However, the term "Mexican wedding cakes" appeared in an American cookbook as early as 1937, predating the Cold War.
Today, Mexican wedding cookies are a staple of wedding buffets and holiday parties in Mexico and the United States. They are also commonly served during Christmas time and through the winter months. The simplicity of their preparation and their delightful combination of flavours have made them a beloved treat for families and friends to share during celebrations.
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Ingredients and Recipe
Mexican wedding cookies are a delightful treat, with a rich, nutty flavour and a delicate, crumbly texture. They are also known as Mexican wedding cakes, polvorones, snowballs, Russian tea cakes, or butterballs. This is a traditional recipe that is often served at weddings and other celebrations.
Ingredients:
- Butter (soft, room temperature, unsalted)
- Powdered/confectioner's sugar (for dough and dusting)
- Pecans (fresh, fragrant, and finely chopped)
- Flour (all-purpose)
- Salt (a pinch, or 1/4 teaspoon of kosher salt)
- Vanilla extract
- Cinnamon (optional)
- Almond extract (optional)
- Nutmeg, cardamom, cloves (optional)
Recipe:
- Toast the pecans in a dry skillet over low heat for about 5 minutes, until they are fragrant. Allow them to cool completely.
- Cream together the butter, powdered sugar, and salt until light and fluffy.
- Mix in the vanilla extract and almond extract (if using).
- Gradually add the flour and cinnamon (if using), mixing until well combined.
- Finally, mix in the cooled, toasted pecans.
- Form the dough into small balls, about 1-inch in size. Place them about 1 inch apart on parchment paper-lined baking sheets.
- Bake at 350°F (180°C) for 12 to 15 minutes, or until the tops are set and the bottoms are golden brown.
- Remove from the oven and allow to cool slightly.
- While still warm, roll the cookies in powdered sugar until evenly coated. You can also place the cookies and sugar in a plastic bag and turn it over to coat them.
- Allow the cookies to cool completely on wire racks. You can optionally roll them in powdered sugar a second time once they are cooled.
- Store the cookies at room temperature in an airtight container. They will keep well for at least a week, but make sure to keep an eye on them as they tend to disappear quickly!
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Nutritional Information
Mexican wedding cookies are often made with almond flour, pecans, powdered sugar, and cinnamon. They can be made grain-free and dairy-free, making them accessible to those with dietary restrictions.
In terms of nutritional value, Mexican wedding cookies are calorie-dense, with 1 ounce (28 grams) containing approximately 130 calories. The macronutrient breakdown of these cookies is typically high in carbohydrates and fats, with a smaller amount of protein. Specifically, 1 serving (the exact weight is not specified) of these cookies contains 17 grams of carbohydrates, 6 grams of fat, and 1 gram of protein.
When examining the calorie composition, it is evident that carbohydrates and fats contribute the most calories. In a 1-ounce serving, carbohydrates make up about 54% of the total calories, while fat contributes about 43%. Protein makes up a small proportion, at only 3% of the total calories.
The type of fat present in these cookies is predominantly monounsaturated and polyunsaturated, as indicated by the terms "Monounsat." and "Polyunsat." in the fat breakdown.
It is worth noting that the nutritional information may vary slightly depending on the specific recipe and serving size. The values provided here are based on the available information for Mexican wedding cookies in general.
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Freezing and Storage
Mexican wedding cookies, also known as snowball cookies, are a delightful treat that can be frozen for later. Here are some detailed instructions on freezing and storing these cookies to preserve their irresistible taste and texture:
Freezing the Cookie Dough:
Before freezing the cookie dough, it is essential to prepare and store it properly. Start by wrapping each ball of cookie dough in cling wrap. Then, place the wrapped dough balls into a freezer bag or a large airtight container, such as a Ziploc bag or a Tupperware container. Using wax paper to layer the dough balls will prevent them from freezing together. You can store the dough in the freezer until you are ready to bake. When you're ready to indulge in freshly baked cookies, simply take out the desired amount of dough from the freezer and bake them straight from frozen. However, keep in mind that the baking time may be slightly longer than the recipe indicates.
Freezing Baked Cookies:
If you have already baked a batch of Mexican wedding cookies and want to freeze them for later, it's best to let them cool completely before freezing. Once the cookies have cooled down, you can coat them in a layer of confectioner's sugar. This coating will not only add to their delicious taste but also enhance their snowball-like appearance. After coating, place the cookies in a single layer on a sheet pan and put them in the freezer. Once the cookies are frozen, transfer them to freezer bags or an airtight container. This method will help retain their freshness and taste for up to two months.
Storing at Room Temperature:
If you prefer to enjoy your Mexican wedding cookies fresh out of the oven, you can store them at room temperature in a sealed container. They will remain fresh and tasty for about seven to fourteen days, depending on the ingredients used and the storage conditions. However, it is essential to keep them in a cool, dry place and ensure that the container is airtight to prevent moisture from affecting their texture.
Defrosting Frozen Cookies:
When you're ready to enjoy your frozen Mexican wedding cookies, there's no need to defrost them extensively. Simply take them out of the freezer and let them thaw at room temperature for a few minutes. You can also place them in a microwave-safe container and use the defrost setting for a quick thaw. However, avoid overheating, as it may affect the cookies' texture and taste.
By following these simple freezing and storage instructions, you can enjoy Mexican wedding cookies whenever you crave them. Whether you choose to freeze the dough, baked cookies, or store them at room temperature, proper storage will ensure that each bite is just as mouthwatering as the first.
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Variations
Mexican wedding cookies are also known as Mexican wedding cakes, polvorones, biscochitos, Russian tea cakes, and snowballs. They are believed to have originated from medieval Arab culinary influences that made their way to Spain and then to Mexico through Spanish colonizers in the 16th century. The name "polvorones" is derived from the Spanish word "polvo," meaning powder or dust, highlighting the cookie's crumbly texture.
These cookies are typically made with flour, butter, sugar, and nuts, with pecans being the most popular choice, although almonds and walnuts are also used. Some recipes call for additional ingredients such as vanilla extract, cinnamon, and other spices to enhance the flavor. The dough is often chilled before being rolled into balls and baked, resulting in a crumbly, buttery, and nutty texture that melts in the mouth.
Nuts: While pecans are the most commonly used nut in Mexican wedding cookies, you can experiment with different types of nuts to create unique flavors and textures. Almonds, walnuts, or a combination of these nuts with pecans can be used. Toasting the nuts before adding them to the dough can enhance their flavor and aroma.
Spices: Cinnamon is a popular addition to Mexican wedding cookies, adding a warm, aromatic dimension to the cookies. Other spices such as nutmeg, cardamom, cloves, and anise can also be used to create different flavor profiles. These spices can be added in small quantities to avoid overpowering the delicate flavor of the cookies.
Chocolate: For chocolate lovers, Mexican wedding cookies can be transformed into chocolate-flavored treats. Melted chocolate or cocoa powder can be incorporated into the dough to create a rich, indulgent flavor. Experiment with different types of chocolate, such as dark, milk, or white chocolate, to find your preferred variation.
Flavor Extracts: In addition to vanilla extract, almond extract can be used to enhance the nutty flavor of the cookies. Other flavor extracts such as orange or lemon extract can be added to create citrusy notes that complement the buttery and nutty flavors. These extracts should be used sparingly to avoid overwhelming the other ingredients.
Presentation: While Mexican wedding cookies are traditionally coated in powdered sugar, you can experiment with different presentations. Instead of rolling the cookies in sugar, you can sift or dust the sugar over the cookies for a lighter coating. You can also decorate the cookies with additional toppings, such as crushed nuts, sprinkles, or edible flowers, to create a more festive appearance.
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Frequently asked questions
Mexican wedding cookies are buttery, powdered sugar-covered, melt-in-your-mouth cookies dotted with finely chopped nuts. They are also called Mexican wedding cakes, snowballs, Russian tea cakes, polvorones, bizcochitos, pecan sandies, and more.
At their most basic, Mexican wedding cookies consist of flour, butter, finely chopped nuts (typically pecans), confectioner’s sugar, and vanilla extract. You can also add cinnamon, nutmeg, cardamom, cloves, almond extract, and sea salt.
First, cream together the butter, sugar, and salt until light and fluffy. Then, stir in the vanilla and water. Next, beat in the flour and chopped nuts. Cover and chill the dough. Then, shape the dough into 1-inch balls and bake until set. Finally, roll the cooled cookies in powdered sugar.
Mexican wedding cookies will keep well in an airtight container at room temperature for up to a week. You can also freeze the cookie dough for up to a month or freeze the baked cookies for up to two months.
