Mexican Wedding Cookies are one of the most beautiful cookies you’ll ever see! Beautifully round. All rolled buttery pecan dotted cookies in a delectable snowstorm of snowy white powdered sugar.
Also, each sensitive taste will leave you loving every bite. One of my favorite holiday cookies, and they’re incredibly simple to prepare!
One of my favorite holiday delicacies is Mexican wedding biscuits. They have a rich, nutty flavor and a delicate texture that makes them almost melt on your tongue.
This recipe makes a good amount of cookies (around 40), however, I doubt they’ll last long.
Mexican Wedding cookies have an enticing appeal. Whenever you see them on a cookie platter, you can’t help but reach for them.
The texture of these cookies is crumbly, buttery, and nutty, and they melt in your mouth. They are completely irresistible.
Also, Mexican wedding cookies, in addition to classic snickerdoodles and gingerbread snaps, may come to mind while pondering recipes for a Christmas cookie swap.
Mexican wedding cookies are prepared for events other than commemorating matrimony, despite their name.
These powdered sugar-dusted, crispy, nut-filled cookies are likely to be found among a variety of holiday sweets during the Christmas season.
Origin of Mexican Wedding Cookies
These buttery cookies, sometimes known as Mexican wedding cakes, originated outside of Mexico.
However, their origins can be traced back to medieval Arab baking, which mostly consisted of butter, sugar, spices, and nuts.
These sweet confections made their way from the Middle East to all parts of Europe as trade routes widened.
Historians believe the recipe arrived in Mexico in the 16th century via European nuns or Spanish conquistadors in the Americas.
Traditionally, finely chopped nuts such as walnuts, pecans, hazelnuts, or almonds are used in these sweet cookies, though this can vary depending on the recipe’s origins.
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Recipes for Mexican Wedding Cookies
Any other nut can be used in place of the pecans. Step 1 toasting times will vary depending on the size of the nut you’re using.
Ingredients for the Cookie Dough
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
2 cups (280g) of all-purpose flour
1/2 teaspoon kosher salt
Ingredients to Roll the Cookies
1 1/4 cup (145g) powdered sugar
Instruction
To toast the nuts on the stovetop, put them in a medium skillet over medium heat. Toast the nuts for about 5 minutes, stirring regularly, until they brown slightly and smell fragrant and nutty.
Remove the pan from the heat and set it aside to cool.
Crush the nuts: Pour the toasted nuts into a quart-size sealable freezer bag after they are warm to the touch but not hot. Seal the bag, then roll and compress the nuts with a rolling pin until they are mashed into a thick powder. Set aside until you’re ready. (Alternatively, pulse until powdery in a food processor.) If you over-process the nuts, they’ll turn into nut butter!).
Combine the butter and sugar: In the bowl of a stand mixer fitted with a paddle attachment, combine the butter and 3/4 cup powdered sugar. On medium speed, beat together until the sugar is absorbed into the butter and the buttery paste clings to the bowl’s side. Add the vanilla extract and beat for another 30 seconds to fully incorporate it.
Combine the flour and salt in a low-speed mixer. Increase the speed to medium as the dry ingredients absorb into the butter-sugar mixture. Stop the mixer once all the flour has been included, and a dough has formed.
Incorporate the crushed nuts by mixing on low speed.
More Details on Making Mexican Wedding Cookies
Refrigerate the dough: Scrape the dough onto a piece of plastic wrap and shape it into a 1-inch thick disk. Wrap the dough tightly in plastic wrap and set in the refrigerator for at least 1 hour, or until firm.
Preheat the oven and prepare the baking sheets: Preheat the oven to 350°F about 10 minutes before you plan to bake. Use parchment paper or a silicone baking mat to line two baking sheets.
Roll the cookies: In a shallow bowl, pour 1 1/4 cup powdered sugar for coating the cookies. Take the chilled dough out of the fridge and roll it into 1-inch dough balls. (If your dough has been chilled for over 1 hour, soften it for a few minutes at room temperature.)
Bake for 17 to 19 minutes, or until the tops of the cookies begin to brown slightly and the bottoms are golden brown. After baking, let the cookies cool for 10 minutes on the baking sheet.
In the meantime, Place the dough balls on the baking mat and roll them in powdered sugar.
Roll each cookie in powdered sugar once more while they are still warm:
Before serving, return the cookies to the cooling rack to cool fully.
slightly spaced apart.
Other Delicious Mexican Cookies
1. Traditional Mexican Wedding Cookies\
This is really simple to make, and your children will adore assisting you. I hope you take the time to bake these Mexican treaditional wedding cookies and enjoy each other this holiday season!
Ingredients
1 cup butter, softened
1⁄2 cup powdered sugar
powdered sugar (for rolling baked cookies in)
1 teaspoon vanilla
2 1⁄4cups sifted flour
1⁄4 teaspoon salt
3⁄4 cup chopped walnuts or 3/4 cup pecans
Instructions
Beat butter and powdered sugar together until light and fluffy, then add vanilla.
Combine flour and salt in a mixing bowl; gradually add to butter mixture; whisk in chopped nuts.
If the dough appears to be overly soft, chill it.
Place dough balls on parchment-lined or ungreased baking sheets.
Remove cookies from baking sheets and roll a few at a time in powdered sugar until evenly coated; cool completely on wire racks. Bake at 400° for 10–12 minutes or just until the cookies start to turn light golden brown; remove from oven and allow to cool slightly; while cookies are still warm (but not hot), remove them from baking sheets and roll them in powdered sugar until evenly coated; cool completely on wire racks.
cookies may be rolled in powdered sugar a second time once they have cooled to room temperature (optional).
Also note that If you roll the dough into 1 ball, you’ll get 48 cookies.
2. Classic Biscochitos
Biscochitos, a traditional New Mexican cookie, are popular on holidays and special occasions such as weddings and anniversaries.
They’re also the official state cookie, which is a fun tidbit. Biscochitos are scented with anise seed, orange zest.
Also, cinnamon sugar and its melt-in-your-mouth softness derive from using lard instead of butter.
Ingredients
3 cups all-purpose flour, plus more for rolling
1 teaspoon baking powder
1/2 teaspoon kosher salt
2 cups rendered pork lard
1 large egg
1 medium orange
3/4 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon anise seeds
Ingredients for the Cinnamon Sugar Coating
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
Biscochitos, a traditional New Mexican cookie, are popular on holidays and special occasions such as weddings and anniversaries. They’re also the official state cookie, which is a fun tidbit.
Biscochitos are scented with anise seed, orange zest, and cinnamon sugar, and their melt-in-your-mouth softness derives from using lard instead of butter.
Gradually add the flour mixture to the mixer at the lowest speed and beat until the dough is smooth and forms a ball. Make a half-dozen cuts in the dough. Make a disk out of each half and wrap it in plastic wrap. Refrigerate for at least 1 hour and up to 24 hours before serving.
In the middle of the oven, place a rack. Preheat the oven to 350 degrees Fahrenheit. Using parchment paper, line a baking sheet. In a medium mixing bowl, whisk together 1/4 cup granulated sugar and 1 teaspoon ground cinnamon.
On a lightly floured surface, place one piece of dough. Roll out into an 11-inch-wide, 1/4-inch-thick circle. Cut cookies with a circular cutter or a different-shaped cookie cutter.
Sprinkle the cinnamon sugar on the underside of each cookie and gently push it in. Transfer the cookies to the prepared baking sheet, cinnamon-sugar side up, spacing them at least 1 1/2 inches apart.
Bake for 12 to 16 minutes, or until the bottoms are golden brown.
Allow cooling completely before transferring to a wire rack. Repeat with the remaining dough, scraps included, rolling, cutting, and baking
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