Mexican Wedding Cookies are nutty, rolled in powdered sugar, and are a popular holiday cookie. The recipe has Middle Eastern origins and has been modified by European explorers. The cookies are made with high-quality ingredients and can be stored in boxes or given as party favors. They are similar to shortbread and can be served with tea or dipped in chocolate.
Mexican Wedding Cookies are rich and nutty rolled in powdered sugar. Numerous cultures cook variations on the recipe, especially for holidays and other celebrations. Alternative names for the cookies include Russian teacakes, snowdrops, and pecan balls. Most bakers agree that the secret to excellent Mexican wedding cookies is using high-quality ingredients. A delicious batch of cookies won’t be cheap to make, but the flavor will make up for it.
The basic recipe for a sweet, nutty biscuit is thought to have probably originated in the medieval Arab world. Middle Eastern cuisine has included spicy and nutty dessert foods for centuries, and these foods were readily adopted by European explorers, who no doubt modified the recipe to their satisfaction. A number of historic recipes suggest that the basic idea of Mexican wedding cookies has been around for a long time, although the cookies weren’t known by that name until the 1950s. In Mexico, cookies are handed out to guests at weddings and other celebrations. They are also used universally as holiday cookies.
To make Mexican Wedding Cookies, start by toasting 2/3 cup of nuts in the oven and then grinding them very finely with two tablespoons of flour to absorb the oil, keeping the nuts from turning into nut butter. The nuts shouldn’t be reduced to a mealy state, but should be fine-grained. Next, she creams a cup of high-quality salted butter with ¼ cup of powdered sugar. Stir in ¼ teaspoon salt and add a teaspoon of pure vanilla. Some cooks also add a teaspoon of almond extract to enhance the nutty flavor of the cookies. Slowly stir two cups of the flour into the mixture, following the peanuts.
Shape the Mexican wedding cookie dough into balls or crescents and bake for 12 to 15 minutes in a 350 degrees Fahrenheit (175 degrees Celsius) oven, until the edges of the cookies are lightly browned. Take out the cookies, let them cool slightly on shelves, then roll them in confectioner’s sugar to create a powdery white coating. After they’ve completely cooled, the cookies can be stored in boxes lined with wax paper or packaged as party favors.
Many consumers compare Mexican wedding cookies to shortbread cookies, and the recipes for the two are quite similar. The cookies will have a buttery flavor and crumbly texture if they’ve been done well. They can be served with tea or on a dessert plate, and the particularly decadent bakers dip the middle in rich dark chocolate. Other nuts may also be used, if pecans are not to the chef’s taste or are not available.
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