Mexican wedding cookies, also known as Russian tea cakes or snowballs, are a delightful treat that will transport your taste buds to a winter wonderland. These delicate, crumbly cookies are coated in a generous dusting of powdered sugar, giving them an irresistible charm. Whether you’re a seasoned baker or just starting your culinary journey, this recipe will guide you through each step to create perfect Mexican wedding cookies that will impress your family and friends.
A Bite of History and a Sprinkle of Flavor
The origin of Mexican wedding cookies is a bit of a mystery, despite their name. These festive treats are not traditionally Mexican but are believed to have originated in Europe, likely in Spain or Italy. They eventually made their way to Mexico, where they became a beloved holiday tradition.
The beauty of these cookies lies in their simplicity. A handful of basic ingredients come together to create a buttery, nutty, and melt-in-your-mouth experience. The powdered sugar coating adds a touch of sweetness and transforms them into festive snowballs that are perfect for any occasion.
Gather Your Ingredients
Here’s what you need to make approximately two dozen Mexican wedding cookies:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup confectioners’ sugar, plus more for dusting
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 cup finely chopped pecans
Ingredient Notes
- Butter: For best results, use unsalted butter and make sure it’s softened to room temperature. This will ensure a smooth and creamy dough.
- Pecans: While pecans are the classic choice, feel free to experiment with other nuts like walnuts, almonds, or even macadamia nuts for a unique twist.
- Vanilla Extract: A good quality vanilla extract enhances the flavor of the cookies.
Tools You’ll Need
- Baking sheets
- Parchment paper or silicone baking mats
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Let’s Bake Some Cookies!
Step 1: Cream the Butter and Sugar
In a large mixing bowl, combine the softened butter and ½ cup of confectioners’ sugar. Using an electric mixer, beat the mixture on medium speed until it’s light and fluffy, about 2-3 minutes.
Step 2: Add Vanilla and Dry Ingredients
Add the vanilla extract to the butter-sugar mixture and mix well. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
Step 3: Fold in the Pecans
Gently fold in the chopped pecans using a rubber spatula. Make sure the pecans are evenly distributed throughout the dough.
Step 4: Shape and Chill
Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes. Chilling the dough will prevent the cookies from spreading too much while baking.
Step 5: Bake to Perfection
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.
Shape the chilled dough into 1-inch balls. Place them on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 12-15 minutes, or until the edges of the cookies are lightly golden.
Step 6: The Snowy Finish
While the cookies are still warm, gently roll them in confectioners’ sugar. Allow the cookies to cool completely on a wire rack. Once cooled, roll them again in powdered sugar for a final snowy coating.
Tips for Perfect Mexican Wedding Cookies
- Don’t overbake! Overbaked cookies will be dry and crumbly. Keep a close eye on them while they bake and take them out of the oven as soon as the edges start to turn golden.
- Room temperature ingredients are key. This is especially important for the butter. Soft butter will cream properly with the sugar, resulting in a lighter and more tender cookie.
- Measure your flour accurately. Too much flour can make the cookies tough. Use a kitchen scale if you have one, or lightly spoon and level the flour when measuring.
FAQs
Can I freeze Mexican wedding cookies?
Absolutely! These cookies freeze beautifully. After baking, let them cool completely. Place them in an airtight container or freezer bag and freeze for up to 2 months. Thaw at room temperature before serving.
Can I make these cookies ahead of time?
Yes, you can make the dough ahead of time and store it in the refrigerator for up to 3 days. When ready to bake, shape the dough into balls and bake as directed.
What should I do if my dough is too crumbly?
If the dough seems too dry and crumbly, add a teaspoon of milk or water at a time until it comes together.
Enjoy the Sweetness!
There you have it! Now you can impress your loved ones with these delightful Mexican wedding cookies. Serve them with a cup of coffee or tea, and enjoy the festive flavors of the season.
