## Mexican Wedding Cookies: A Taste of Sweet Tradition
Mexican Wedding Cookies, also known as Polvorones or Polvoroncitos, are a delightful treat that captivates taste buds with their delicate crumbly texture and sweet, nutty flavor. Originating from the Mexican state of Oaxaca, these bite-sized cookies are a beloved confection enjoyed during special occasions, particularly around Christmas time. Their name derives from their resemblance to small white wedding cakes, often coated in powdered sugar, reminiscent of a bride's gown.
This collection of recipes explores variations of the classic Mexican Wedding Cookie, offering a range of flavors and textures to suit diverse preferences. From the traditional recipe using finely ground pecans to innovative takes featuring pistachios, almonds, and walnuts, each recipe promises a unique taste experience. Furthermore, gluten-free and vegan adaptations cater to specific dietary needs, ensuring everyone can indulge in this delectable treat.
MEXICAN WEDDING COOKIES
Steps:
- Place the butter and sugar in a medium bowl. Beat them with an electric mixer on medium speed until the mixture is pale and fluffy, about 1-2 minutes. (This process is called creaming the butter and sugar.) Beat in the vanilla and water until combined.
- Sift in the flour and add the almonds. Beat on medium-high speed until ingredients are blended. Cover the bowl with plastic wrap and chill for at least 1 hour.
- Preheat the oven to 325 degrees Fahrenheit.
- Shape the dough into bite-sized balls or crescents. Place the cookies on a cookie sheet and bake for 15 to 20 minutes.
- Remove the cookies from the baking sheet and let them sit for 5 minutes, or until they are cool enough to handle.
- Place the powdered sugar in a medium shallow bowl. Roll the cookies in the sugar until coated on all sides. Let the cookies cool completely.
- Roll the cookies again in powdered sugar once or twice more. Enjoy!
Nutrition Facts : Calories 207 cal
MEXICAN WEDDING COOKIES
Delicious nutty cookies that are rolled in powdered sugar. These are perfect for any special occasion.
Provided by Bernie
Categories World Cuisine Recipes Latin American Mexican
Yield 18
Number Of Ingredients 7
Steps:
- In a medium bowl, cream the butter and sugar. Stir in vanilla and water. Add the flour and almonds, mix until blended. Cover and chill for 3 hours.
- Preheat oven to 325 degrees.
- Shape dough into balls or crescents. Place on an unprepared cookie sheet and bake for 15 to 20 minutes in the preheated oven. Remove from pan to cool on wire racks. When cookies are cool, roll in confectioners' sugar. Store at room temperature in an airtight container.
Nutrition Facts : Calories 207.3 calories, Carbohydrate 20.6 g, Cholesterol 27.1 mg, Fat 13 g, Fiber 1 g, Protein 2.7 g, SaturatedFat 6.7 g, Sodium 73 mg, Sugar 9.2 g
MEXICAN WEDDING COOKIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h10m
Yield 40 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F.
- In the bowl of an electric mixer fitted with a paddle attachment, beat together the butter and granulated sugar until fluffy, 2 to 3 minutes. Beat in the vanilla and orange zest until fully combined.
- In a separate bowl, whisk together the flour and salt. Add the flour mixture gradually to the mixer until just incorporated. Fold in the chopped pecans by hand.
- Using a tablespoon-sized cookie scoop, portion the dough onto a baking sheet. Chill in the refrigerator for at least 15 minutes.
- Divide the chilled dough between 2 baking sheets, leaving about 1/2 inch between each cookie. Bake until just golden, about 12 minutes. Allow to cool completely.
- Once the cookies have cooled, place the powdered sugar into a shallow dish. Roll each cookie in the powdered sugar until completely coated. Enjoy!
TRADITIONAL MEXICAN WEDDING COOKIES
My mom and I have been baking these for as long as I can remember. They are delectable butter-type cookies served as favors at traditional Mexican weddings. They also make a wonderful addition to any Christmas goodie platter.
Provided by Debs Recipes
Categories Dessert
Time 45m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 7
Steps:
- Cream together butter and powdered sugar until light and fluffy; stir in vanilla.
- Whisk together flour and salt; add gradually to butter mixture; stir in chopped nuts.
- Chill dough if it seems too soft.
- Form dough into 1 1/4" balls and place onto parchment-lined or ungreased baking sheets.
- 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, a few at a time, in powdered sugar until evenly coated; cool cookies completely on wire racks.
- Cookies may (optionally) be rolled in powdered sugar a second time once cooled to room temperature.
- NOTE: Forming dough into 1" balls will increase yield to 48 cookies.
SPICY MEXICAN WEDDING COOKIES
Steps:
- Preheat the oven to 325 degrees F. Line 2 baking sheets with parchment paper.
- Place the butter and 1/2 cup of the confectioners' sugar in a stand mixer fitted with a paddle attachment. Beat until fluffy, about 2 minutes.
- Meanwhile, place the walnuts in the carafe of a food processor. Pulse until almost finely ground, checking after every 5 seconds, about 30 seconds total.
- Whisk together the ground walnuts, flour, cornstarch, cayenne and salt in a large bowl. Pour half of the dry ingredients into the butter mixture and beat on low speed until combined. Repeat with the remaining dry ingredients until a thick dough comes together.
- Scoop the dough by heaping tablespoons and roll into a smooth ball in between your palms. Place onto the prepared baking sheets, leaving about 1 inch of space between each cookie.
- Bake until golden brown, 16 to 18 minutes. Allow to cool on the baking sheets for 3 minutes before moving to a wire rack to cool completely.
- Place the remaining 1 cup confectioners' sugar in a large bowl. Working in batches, add the cooled cookies to the sugar and toss until evenly coated in sugar. Sprinkle the tops of the cookies lightly with paprika if desired before serving.
MEXICAN WEDDING COOKIES
Steps:
- Position racks in the upper and lower thirds of the oven; preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper or silicone baking mats.
- In a stand mixer fitted with the paddle attachment (or in a bowl by hand), beat together the butter, granulated sugar, and vanilla on medium speed just until smooth. Stir in half of the flour and the salt, then add the water. Mix in the remaining flour and the chopped pecans.
- Using your hands, form the dough into 1-inch (3-cm) balls and place them about 1 inch (3 cm) apart on the prepared baking sheets.
- Bake, rotating the baking sheets midway through baking, until the cookies feel almost, but not quite, firm, about 15 minutes. Let cool completely on the baking sheets.
- Sift some powdered sugar into a bowl. Toss the cooled cookies a few at a time in the sugar until completely coated with a thick layer (there is relatively little sugar in the cookie dough, so be generous when coating them).
- Storage
- The dough can be frozen for up to 1 month. Store the baked and sugar-coated cookies in an airtight container for up to 5 days.
Tips:
- Use high-quality butter. This will give your cookies a richer flavor.
- Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the dough, making the cookies light and airy.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the dough from curdling.
- Stir in the flour, cornstarch, and baking powder until just combined. Do not overmix the dough, or the cookies will be tough.
- Chill the dough for at least 30 minutes before shaping. This will help to prevent the cookies from spreading too much in the oven.
- Shape the dough into 1-inch balls and roll them in powdered sugar. Make sure to coat the balls evenly with sugar.
- Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes, or until the bottoms are just beginning to brown. Do not overbake the cookies, or they will be dry and crumbly.
- Allow the cookies to cool completely before storing them in an airtight container. The cookies will keep for up to 2 weeks at room temperature.
Conclusion:
Mexican wedding cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their delicate flavor and melt-in-your-mouth texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give Mexican wedding cookies a try. You won't be disappointed!
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