Mexican Wedding Cookies



Mexican Wedding Cookies

Makes approximately 35-40 cookies

In a quest to explore baked deliciousness across cultures around the globe, I decided to take a first step with one of my all-time favorites - Mexican Wedding Cookies.  When I was a kid, I would seek these out anytime we went to a holiday party or a wedding where a sweet table was set up.  As soon as I saw them my eyes would light up and I would take a few and hope my mom wouldn’t notice (it’s impolite to take more than one, and, they will make you fat - like I cared about either one).  Most people ignored them and considered them a filler item for the table, but for me, they were the best part.

During my research I found there really isn’t a clear historical origin, which challenges the purpose of my research, however, it provided some insight as to where they may have started.  It seems they were a type of cake that can be traced back to Medieval Arab cuisine where sugar was abundant.  They were generally created for special occasions using the best sugar, nuts and butter available.  They circulated and evolved across Moorish Spain and Europe, then made their way to the US in the 16th century, becoming a variation of the sugar cookie which originated in the 17th century.  Mexican Wedding Cookies (also called Mexican Wedding Cakes) started to appear in American cookbooks in the 1950’s but they were called Russian Tea Cakes.  Some believe that due to the Cold War between Russia and the US, the name was slowly phased out and changed to Mexican Wedding Cakes.  (When I was a kid, I remember them being called Russian Tea Cakes, then one day they just had a new name.  I could not understand why the same cookie had a completely different name.  *Isn’t it amazing how a political climate can impact something as trivial as the name of a cookie?)  To this day there are many names for these cookies (along with recipe variations), which can include Mexican Wedding Cakes, Russian Tea Cakes, Polvorones, Biscochitos, Melting Moments, and Nut Butter Balls, just to name a few.   Traditionally, in Mexico they are called Polvorones or Biscochitos.

*Fun Fact: Biscochitos became the official state cookie of New Mexico in 1989.  Did you know each state has an official or iconic state dessert?

Honestly, if you like confectioner’s sugar, butter and walnuts (pecans or almonds can be an easy sub) you’re gonna loves these babies year-round, not just at weddings or over the holidays.  These cookies are super light and satisfy that craving for something sweet and buttery.  I hope you enjoy them as much as I do.

Ingredients:

  • 1 1/2 cups walnuts (divided) 
  • 2 sticks unsalted butter (at room temp) 
  • 1/2 cup granulated sugar
  • 1/8 tsp salt 
  • 2 cups AP flour (sifted)
  • 1 cup confectioner's sugar (plus more if needed for 2nd coating)
Equipment:
  • food processor
  • cutting board
  • sharp knife
  • electric mixer
  • large bowl
  • small bowl
  • sifter
  • plastic wrap
  • small cookie scoop
  • cookie sheets
  • wire cooling racks


Directions:                                                                                                                                            Pulse ½ cup walnuts in a food processor until finely ground.  Coarsely chop the remaining 1 cup walnuts.  *Utilizing both methods help to evenly incorporate the walnuts.

In a large bowl, use an electric mixer (or use a stand mixer if you prefer) to beat 2 sticks of unsalted butter (about 2 minutes).  Add ½ cup granulated sugar and 1/8 tsp salt and beat until fluffy (about 2 minutes).  Add about half of the 2 cups AP flour and beat until well mixed, then add the remaining flour and beat until fully incorporated.  *If you add both cups at once, when you turn on your mixer you may end up with an impromptu flour facial, and that’s no fun for anyone!  Add the 1 ½ cups walnuts (finely ground and coarsely chopped) and beat until fully incorporated.  

Form the dough into 2 discs, wrap each disc in plastic, then refrigerate for at least 30 minutes and up to one hour.

When ready to bake, preheat the oven to 325°F and ensure the oven racks are in the upper and lower thirds of the oven. 

Remove one disc of dough from the refrigerator, then remove the plastic wrap.  To achieve better consistency in size, use a small cookie scoop to control the amount of dough, then roll the dough by hand.  Place them on cookie sheets with enough room in-between cookies, about 1 ½ inches.  *Any unused dough should get re-wrapped and placed back into the refrigerator until you have a free cookie sheet to use.

Bake for 20-25 minutes (cookies should be just golden brown on the bottom, and light or no color on the top - time may vary slightly depending on your oven, don't let them brown). 

Let the cookies cool on the cookie sheets for 5 minutes.  In the meantime, place the 1 cup confectioner’s sugar into a small bowl.

Gently roll each cookie in the confectioner’s sugar and place on a wire rack.  Allow cookies to cool completely on the wire racks before rolling in the confectioner’s sugar for a second coating (you may need to add more confectioner’s sugar to the bowl).  *If you follow this step while the cookies are still warm, they may get gummy and nobody wants that!

Cookies can be enjoyed immediately, and the rest should be stored in an airtight container.  If you’re taking the cookies with you to an event, it’s best to transport them in a hard container with a lid versus a plastic bag (if possible).  It may help reduce the risk of cookie breakage and loss of sugar coating.  You worked hard to make these cookies and I would hate to see you lose even one of them.

Enjoy!!!

 

 References:

Location: United States

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