Mexican Wedding Cakes are a beloved holiday tradition, known for their delicate texture and rich, buttery flavor. These melt-in-your-mouth cookies, often dusted with powdered sugar, are a delightful addition to any celebration. This recipe yields approximately 40 cookies and is sure to disappear quickly!
A Rich History with Many Names
These delightful treats are known by various names, including Mexican wedding cookies, snowballs, Russian tea cakes, and polvorones. The origin of these cookies remains a mystery. Some historians believe, due to the high nut-to-flour ratio, that they originated in the Middle East or Eastern Europe. They likely arrived in Mexico via Spanish migrants during the 16th century. Today, variations of these cookies are enjoyed worldwide.
Mexican wedding cookies
Key Ingredients for Mexican Wedding Cakes
The foundation of this recipe lies in a few simple, yet crucial, ingredients:
- Toasted Pecans: Pecans are the star nut in this recipe, providing a rich and nutty flavor. Toasting them enhances their natural oils and aroma.
- Butter: Soft, room-temperature butter is essential for creating a tender and melt-in-your-mouth texture.
- All-Purpose Flour: This provides structure to the cookies.
- Powdered Sugar: Used in both the dough and as a final dusting, it contributes to the cookies’ sweetness and delicate texture.
Mexican wedding cookies recipe ingredients
- Vanilla and Cinnamon: These classic spices add warmth and depth of flavor.
- Almond Extract: While not traditional, a touch of almond extract accentuates the pecan flavor.
- Sea Salt: A pinch of salt balances the sweetness and enhances all the flavors.
Making the Perfect Mexican Wedding Cakes
The process of making these cookies is surprisingly simple, especially once the butter has softened:
Preparing the Pecans
Begin by toasting the pecans in a dry skillet over low heat until fragrant. This enhances their nutty flavor. Then, pulse them in a food processor until coarsely ground. Avoid over-processing, as you want some texture in the cookies.
Toasted pecans in a food processor
Creating the Dough
Cream together the softened butter, powdered sugar, and salt until light and fluffy. This incorporates air into the dough, resulting in a tender crumb. Next, add the vanilla and almond extracts, followed by the flour and cinnamon. Finally, gently fold in the ground pecans.
cookie dough in a stand mixer
Shaping and Baking
Use a tablespoon to scoop the dough and roll it into small balls. If the dough feels too sticky, refrigerate it for 30 minutes to firm up. Place the balls on parchment-lined baking sheets and bake until lightly golden.
Hands rolling cookie dough into balls
The Final Touch: Powdered Sugar Coating
Let the cookies cool slightly before rolling them in powdered sugar. This creates the signature snowy appearance and adds extra sweetness.
Hands dusting Mexican wedding cookies with powdered sugar
Enjoying Your Mexican Wedding Cakes
These cookies are delicious on their own or paired with a warm beverage like hot chocolate. They are the perfect addition to any holiday cookie platter and are sure to be a crowd-pleaser.
