A Sweet Treat: Mexican Wedding Cake Cookies

Mexican wedding cookies are a type of cookie that is often served at weddings and Christmas celebrations in Mexico. They are also known as Mexican wedding cakes, polvorones, snowballs, Russian tea cakes, and more. The cookies are typically made with a combination of flour, butter, finely chopped nuts, and confectioner's sugar, and are often coated in a generous amount of powdered sugar, giving them a distinctive appearance and texture. The cookies are noted for their crumbly, buttery, and nutty characteristics, which make them a popular choice for holiday cookie plates and celebrations.

Mexican Wedding Cookies Recipe

Mexican wedding cookies are a delightful treat, perfect for weddings, holidays, or any time you crave something sweet. They are also known as snowballs, Russian tea cakes, Mexican wedding cakes, polvorones, and more. These cookies have a rich, buttery, nutty flavour and a delicate, melt-in-your-mouth texture.

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 1/4 cups sifted flour
• 1/4 teaspoon cinnamon (optional)
• 3/4 cup chopped walnuts or pecans
• Pinch of salt (optional)

Instructions:

• Cream together the butter and powdered sugar until light and fluffy. Stir in the vanilla extract.
• In a separate bowl, whisk together the flour, cinnamon (if using), and salt (if using). Gradually add this mixture to the butter mixture, stirring until combined.
• Stir in the chopped nuts.
• Chill the dough if it seems too soft.
• Form the dough into 1 1/4" balls and place them on parchment-lined or ungreased baking sheets.
• Bake at 400°F for 10-12 minutes, or until the cookies are lightly golden brown.
• Remove from the oven and let cool slightly.
• While the cookies are still warm, remove them from the baking sheets and roll them in powdered sugar until evenly coated.
• Optional: Once the cookies have cooled to room temperature, roll them in powdered sugar again.
• Enjoy!

Notes:

• If you prefer a nuttier flavour, you can use 1 heaping cup of pecans and pulse them in a food processor until they form a coarse meal.
• If you want to add a little extra warmth to the flavour, you can include 1/2 teaspoon of almond extract along with the vanilla.
• To ensure your cookies hold their shape, start with room temperature butter, between 68°F and 70°F.
• If your dough is too crumbly, use a stand mixer or hand mixer to beat it a little longer, or gently work it with your hands after flicking it with cool water.
• You can freeze the dough, cookie-ready balls, or baked cookies for later enjoyment.

History of Mexican Wedding Cookies

Mexican wedding cookies, also known as polvorones, biscochitos, Russian tea cakes, or snowballs, have a fascinating history deeply rooted in cultural traditions. While the exact origin of these cookies is unclear, they are believed to have originated from medieval Arab baking, featuring ingredients such as butter, sugar, spices, and nuts. As trade routes expanded, these confections made their way from the Middle East to Europe, and later to Mexico through Spanish conquistadors or nuns in the 16th century.

The name "polvorones" comes from the Spanish word "polvo," meaning powder or dust, reflecting the cookie's crumbly texture. The cookies are typically made with finely chopped nuts like walnuts, pecans, hazelnuts, or almonds, and are known for their delicate, crumbly, and melt-in-your-mouth texture. They are often served at weddings, symbolizing happiness, unity, and the sweetness of love, and have become a staple during festive occasions, especially Christmas.

Over time, the recipe spread and evolved, leading to cultural adaptations and different names in various parts of the world. In Greece, they are known as kourabiedes, while Eastern Europeans make a similar version called Viennese crescents. On the East Coast of the United States, they are called snowballs or pecan sandies, and Italians serve them at celebratory feasts with star anise added to the dough. Despite the variations, Mexican wedding cookies remain a beloved treat, bringing people together during joyful celebrations and festive holidays.

How to Make Mexican Wedding Cookies

Mexican wedding cookies are a type of butter cookie that is served as a favour at traditional Mexican weddings. They are crumbly, buttery, and nutty, and are said to melt in your mouth. They are also known as snowballs, Russian tea cakes, Mexican wedding cakes, polvorones, and more.

Ingredients:

• 1 cup (115g) pecan pieces
• 1 cup (225g or 2 sticks) unsalted butter at room temperature
• 3/4 cup (85g) powdered sugar, sifted
• 2 teaspoons vanilla extract
• 1/2 teaspoon kosher salt
• 2 cups (280g) all-purpose flour
• 1 1/4 cup (145g) powdered sugar for rolling

Instructions:

• Toast the pecans in a medium skillet over medium heat for about 5 minutes, until they are fragrant. Let them cool, then crush them into a chunky powder using a food processor or a rolling pin.
• Mix the butter and 3/4 cup powdered sugar in a stand mixer on medium speed until the mixture is light and fluffy. Add the vanilla and beat for another 30 seconds.
• Add the flour and salt to the mixture on low speed. Once the flour is mixed in, add the crushed pecans and mix until combined.
• Flatten the dough into a disk about 1-inch thick, wrap it in plastic wrap, and chill it in the refrigerator for at least 1 hour.
• Preheat the oven to 350°F and line 2 baking sheets with parchment paper or a silicone baking mat.
• Form the dough into 1-inch balls and roll them in the remaining powdered sugar. Place them on the baking sheets, spaced slightly apart.
• Bake for 17 to 19 minutes, or until the cookies are slightly brown on top and golden brown on the bottom.
• Let the cookies cool on the baking sheets for 10 minutes, then roll them in powdered sugar again while they are still warm.
• Let the cookies cool completely on a wire rack before serving or storing.

Tips:

• If your dough is too sticky, chill it in the fridge for 30 minutes before rolling it into balls.
• You can substitute any other nut for the pecans, but the toasting time may vary depending on the size of the nut.
• If you want to add spices, 1/2 teaspoon of cinnamon, nutmeg, cardamom, or cloves would work well.

How to Store Mexican Wedding Cookies

Mexican wedding cookies are a crumbly, buttery, and nutty variation of shortbread cookies. They are also known as Russian tea cakes, snowballs, or polvorones. The cookies are often coated with a generous layer of powdered sugar, giving them the appearance of snowballs.

Storing Baked Cookies:

If you have already baked the cookies, you can store them in an airtight container at room temperature. They will stay fresh for about a week.

You can also store the baked cookies in the refrigerator. This will help extend their shelf life by a few days. Place the cookies in an airtight container or a freezer bag, and they should last for about 2 weeks.

Freezing Baked Cookies:

If you want to store the cookies for an extended period, freezing is a great option. First, let the cookies cool completely, and then freeze them in a single layer on a baking sheet. Once frozen, transfer the cookies to a freezer bag or airtight container.

The frozen cookies will last for up to 3 months. When you're ready to serve them, thaw the cookies at room temperature, and then re-roll them in powdered sugar to refresh their appearance and taste.

Storing Cookie Dough:

You can also store the Mexican wedding cookie dough before baking. Form the dough into a disk, wrap it tightly in plastic wrap, and then place it in a freezer bag. The dough can be frozen for up to 1 month.

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.

Storing Cookie Dough Balls:

Another option is to shape the dough into balls before freezing. Roll the dough into balls, place them on a baking sheet, and freeze until solid. Then, transfer the frozen dough balls to a freezer bag. When you're ready to bake, simply take out the desired number of dough balls, and bake them as usual.

Different Types of Nuts to Use

Mexican wedding cookies are made with a variety of nuts, including pecans, walnuts, almonds, and even macadamia nuts. The type of nut used is typically a matter of personal preference, as each will add its own unique flavour and texture to the cookie.

If you choose to use a different nut other than pecans, the toasting time may vary depending on the size of the nut. For example, if you opt for walnuts, you will essentially be making snowballs, whereas choosing almonds will result in almond crescents.

Regardless of the nut selected, Mexican wedding cookies are a delightful treat, perfect for special occasions and holidays.

Frequently asked questions