Delight in this Mexican Wedding Cookies recipe. Also known as Mexican Wedding Cakes, Polvorones or Russian Tea Cakes, these buttery and nutty cookies are a staple during celebrations.
With a melt-in-your-mouth texture and a dusting of powdered sugar, this Mexican Wedding Cookies recipe are perfect for any occasion. Prepare to be captivated by their irresistible flavors! Good luck trying to only eat one of these, you'll find yourself returning to them.
Why you'll love these
Buttery and Nutty Goodness
These Mexican Wedding Cookies are made with a rich buttery dough that melts in your mouth. Packed with finely chopped nuts, these cookies offer a delightful crunch and a hint of nuttiness that adds depth to every bite.
Easy to Make
Looking for a delicious treat that requires minimal effort? These are the answer! With just a few simple ingredients and easy-to-follow steps, you can whip up a batch of these delectable cookies in no time.
Versatility in Flavors
While the classic Mexican Wedding Cookies recipe calls for pecans, you can experiment with various nuts to personalize the flavor. From almonds to walnuts or even pistachios, feel free to get creative and tailor the cookies to suit your taste preferences.
Perfect for Gifting
Whether it's a festive occasion, a special event, or simply as thanks, Mexican Wedding Cookies or Russian Tea Cakes make a fantastic homemade gift.
What are Mexican Wedding Cookies?
Mexican Wedding Cookies, also known as Mexican Wedding Cakes, Polvorones or Russian Tea Cakes, are delicious buttery cookies that are often enjoyed during celebrations. These cookies have a melt-in-your-mouth texture and are typically made with butter, powdered sugar, flour, and finely chopped nuts.
History of Mexican Wedding Cookies
Mexican Wedding Cookies, originally hailing from Spain, have a fascinating history and can also be found in the Philippines with a variation known as "polvorones", with the term "polvo" referring to powder or dust. While Mexican Wedding Cookies and traditional shortbread share a similar buttery cookie, they are different. They add finely chopped nuts, with walnuts or almonds being the most common choices, to achieve their traditional flavor. So, if you've tried traditional Scottish shortbread before, get ready for a unique and nutty twist with Mexican Wedding Cookies.
Ingredients and substitutions for Mexican Wedding Cookies
- Butter: Unsalted butter was used here to better control the salt in the cookies, though if you only have salted on hand that works too, though might want to add less salt to the dough.
- Sugar: Confectioner's or icing sugar is used for it's fine texture that helps give our cookies their melt-in-your-mouth texture. It cannot be substituted for the same results with any other sugar, particularly for the coating. If you do not have enough confectioner's or icing sugar on hand you could substitute with superfine or caster sugar in the cookie dough.
- Flour: Plain or all purpose flour works best here for a nice light crumb.
- Walnuts: A nice light nuttiness comes from walnuts. You can substitute with almonds which is a common ingredient. Another substitute in equal measure that would add a deeper flavor is pecans, though far less traditional.
- Salt & vanilla extract: The flavor powerhouses that give depth to our cookies.
See recipe card for quantities.
How to make Mexican Wedding Cookies:
Line a baking tray with greaseproof paper and preheat the oven to 200°C/400F.
Place the softened butter, sugar and vanilla extract in a bowl and beat on medium until light and fluffy, approximately 1 minute with a hand beater.
1
Sift in the flour, add the salt and walnuts to the mixture.
2
Mix until combined, no dry portions remain in the bowl and the dough is smooth.
3
Place in the refrigerator for 5 minutes to lightly chill.
Remove and take a tablespoon amount, placing into your hand and rolling into a smooth ball, approximately 1 ½ inches in size. If the mixture sticks, return to the refrigerator for a further 5 minutes.
Place the rolled cookie onto the prepared baking tray and place onto your baking sheet. Repeat with the remaining dough.
4
Place in the oven and bake for approximately 10 minutes or slightly brown on the edges.
Remove and allow to cool on the tray for a few minutes before transferring to the cooling tray.
For the sugar coating, sift the confectioner’s sugar into a shallow dish and roll each cookie in the confectioner’s sugar carefully while still warm (the buttery sugar will stick to your fingers so it's easiest to place the cookie on the flat side down and rolling the top last, carefully picking up from the base).
Return the cookie to the cooling rack and repeat the confectioner’s sugar process twice more while allowing each to cool to room temperature.
Serve and enjoy.
Equipment needed to make this
Mixing bowl: A medium mixing bowl is needed to create your cookie dough.
Greaseproof paper: To line your baking tray, greaseproof paper will make moving your baked cookies to a cooling tray a breeze.
Scoop: The size of the scoop used here is 4cm or 1.57 inches to create the perfect small scoop. If you don't have one this size a great substitute would be a tablespoon which would create a similar sized cookie.
Shallow bowl: To evenly coat your cookies with the confectioner's or icing sugar or a plate with an edge would also work well here.
FAQs for the best Mexican Wedding Cookies
Mexican Wedding Cookies or Russian Tea Cakes stand out with their unique texture and flavor. Unlike regular cookies, they are delicate and crumbly, almost like shortbread. They are also distinctively nutty, thanks to the addition of finely chopped nuts such as pecans or almonds. Additionally, Mexican Wedding Cookies are traditionally rolled in powdered sugar, giving them a sweet and snowy appearance.
Not at all! In fact, this recipe is quite easy to make. With just a few simple ingredients and steps, you can create these delightful treats in your own kitchen. The dough comes together quickly, and the cookies bake to perfection in a short amount of time. It's a great recipe for beginners and experienced bakers alike.
Absolutely! While the Mexican Wedding Cookies recipe calls for walnuts and/or almond, you can easily customize to suit your taste preferences. Feel free to experiment with different nuts such as almonds, walnuts, or even pistachios. You can also add a hint of citrus zest or a touch of cinnamon to enhance the flavors, making the cookies uniquely your own.
Mexican Wedding Cookies are enjoyed year-round, but they are often associated with festive occasions such as weddings, holidays, and other special celebrations. They make wonderful gifts or party favors, thanks to their delicate appearance and irresistible taste. However, these cookies are so delicious that you'll find yourself craving them any time you want a sweet treat.
Yes! Simply allow them to cool completely and then store them in an airtight container or freezer bag. Make sure to separate the layers with parchment paper to prevent them from sticking together. Properly stored, these cookies can be frozen for up to three months. When ready to enjoy, simply thaw them at room temperature before serving. Freezing Mexican Wedding Cookies is a convenient option for advanced preparation or for gifting during the holiday season.
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Print
Mexican Wedding Cookies
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Makes 25
- Category: Cookies
- Cuisine: Mexican
Description
Delight in this Mexican Wedding Cookies recipe. Also known as Mexican Wedding Cakes, Polvorones or Russian Tea Cakes, these buttery and nutty cookies are a staple during celebrations.
Ingredients
225 grams / 7.9 ounces butter, softened
50 grams / ½ cup confectioner’s/icing sugar
½ teaspoon vanilla extract
267 grams / 1 ⅔ cups plain flour
½ teaspoon sea salt
50 grams / ½ cup walnuts, finely chopped
170 grams / 1 ½ cups confectioner’s/icing sugar
Instructions
- Line a baking tray with greaseproof paper and preheat the oven to 200°C/400F.
- Place the softened butter, sugar and vanilla extract in a bowl and beat on medium until light and fluffy, approximately 1 minute with a hand beater.
- Sift in the flour, add the salt and walnuts to the mixture.
- Mix until combined, no dry portions remain in the bowl and the dough is smooth.
- Place in the refrigerator for 5 minutes to lightly chill.
- Remove and take a tablespoon amount, placing into your hand and rolling into a smooth ball, approximately 1 ½ inches in size. If the mixture sticks, return to the refrigerator for a further 5 minutes.
- Place the rolled cookie onto the prepared baking tray and place onto your baking sheet. Repeat with the remaining dough.
- Place in the oven and bake for approximately 10 minutes or slightly brown on the edges.
- Remove and allow to cool on the tray for a few minutes before transferring to the cooling tray.
- For the sugar coating, sift the confectioner’s sugar into a shallow dish and roll each cookie in the confectioner’s sugar carefully while still warm (the buttery sugar will stick to your fingers so it's easiest to place the cookie on the flat side down and rolling the top last, carefully picking up from the base).
- Return the cookie to the cooling rack and repeat the confectioner’s sugar process twice more while allowing each to cool to room temperature.
- Serve and enjoy.
Notes
- Sugar: Confectioner's or icing sugar is used for it's fine texture that helps give our cookies their melt-in-your-mouth texture. It cannot be substituted for the same results with any other sugar, particularly for the coating.
- The size of your cookies: These are very buttery and melt in your mouth and are best if they are no larger than 2 inches in size to make them easier to coat but also to consume.
- Size of the scoop used here: The size of the scoop used here is 4cm or 1.57 inches to create the perfect small scoop. If you don't have one this size a great substitute would be a tablespoon which would create a similar sized cookie.
- Coating in the sugar: The sugar will stick to the cookies and get coated better if you toss them whilst still warm, the cooler they get the more the sugar will fall away.
- Customizing your cookies: Feel free to experiment with different nuts such as almonds, walnuts, or even pistachios. You can also add a hint of citrus zest or a touch of cinnamon to enhance the flavors, making the cookies uniquely your own.
- Freezing the cookies: Simply allow them to cool completely and then store them in an airtight container or freezer bag. Make sure to separate the layers with parchment paper to prevent them from sticking together. Properly stored, these cookies can be frozen for up to three months.
Adapted from A Second Helping, More from Ladies A Plate book
Nutrition
- Calories: 150 calories per cookie
Keywords: butter cookies, walnut baking, mexican baking, spanish baking
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