Best 5 Chocolate Mexican Wedding Cakes Cookies Recipes

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Indulge in the delightful symphony of flavors with Mexican Wedding Cakes, also known as Polvorones or Russian Tea Cakes. These delicate and crumbly treats have captivated taste buds worldwide. Originating from the kitchens of Mexico, these cookies are a delightful blend of sweet, nutty, and buttery goodness that will leave you craving more. With various easy-to-follow recipes available, from traditional to modern variations, you can create your perfect batch of these melt-in-your-mouth cookies. This article features a collection of 7 delectable recipes, each offering a unique twist on this classic cookie. Whether you prefer a classic recipe, a gluten-free option, or a festive holiday version, there's something for every palate and occasion. Get ready to delight your senses and create memories with these irresistible treats that are perfect for sharing with loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

CHOCOLATE MEXICAN WEDDING CAKES



Chocolate Mexican Wedding Cakes image

These spiced balls are a yummy twist on a traditional favorite. Sometimes I add mini chocolate chips to the dough and, after baking, dip the cooled cookies in melted almond bark. -Joanne Valkema, Freeport, Illinois

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3-1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1-3/4 cups confectioners' sugar, divided
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup cornstarch
1/4 cup baking cocoa
1/2 teaspoon salt
1-1/4 cups finely chopped pecans or almonds
1/2 teaspoon ground cinnamon

Steps:

  • Preheat oven to 325°. In a large bowl, cream butter and 1 cup confectioners' sugar until light and fluffy. Beat in vanilla. Combine flour, cornstarch, cocoa and salt; gradually add to creamed mixture and mix well. Stir in nuts., Shape tablespoonfuls of dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake 12-14 minutes or until set., In a small bowl, combine cinnamon and remaining confectioners' sugar. Roll warm cookies in sugar mixture; cool on wire racks. Store in an airtight container.

Nutrition Facts : Calories 103 calories, Fat 7g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 59mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 1g protein.

MEXICAN WEDDING COOKIES



Mexican Wedding Cookies image

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

1 cup butter
½ cup white sugar
2 teaspoons vanilla extract
2 teaspoons water
2 cups all-purpose flour
1 cup chopped almonds
½ cup confectioners' sugar

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

CHOCOLATE MEXICAN WEDDING COOKIES



Chocolate Mexican Wedding Cookies image

A chocolate version of the Mexican Wedding Cookie.

Provided by Karen Ginnis

Categories     World Cuisine Recipes     Latin American     Mexican

Yield 8

Number Of Ingredients 10

1 cup butter, softened
⅓ cup confectioners' sugar
2 teaspoons vanilla extract
1 ¾ cups all-purpose flour
1 cup ground pecans
½ cup German sweet chocolate, grated
¾ teaspoon ground cinnamon
1 pinch salt
½ cup confectioners' sugar
¼ cup German sweet chocolate, grated

Steps:

  • In a large bowl, cream the butter and 1/3 cup confectioner's sugar until light and fluffy. Add the vanilla extract.
  • In a separate bowl, combine the flour, ground pecans, 1/2 cup ground chocolate, cinnamon and salt; mix well.
  • Gradually add the dry ingredients to the creamed mixture.
  • Wrap dough in plastic wrap and chill 1 to 2 hours, or until firm.
  • Preheat oven to 325 degrees F (180 degrees C).
  • Shape the dough into 1-inch balls. Place balls 1 inch apart on an ungreased baking sheet. Bake 15 to 18 minutes, or until the cookies are firm to the touch. Cool 1 minute on the baking sheet, then transfer to a wire rack.
  • For the coating, sift 1/2 cup of the confectioner's sugar and 1/4 cup of the ground cocoa into a shallow bowl. While cookies are still warm, roll them in the coating.

Nutrition Facts : Calories 517.4 calories, Carbohydrate 45.7 g, Cholesterol 61 mg, Fat 36.9 g, Fiber 2.8 g, Protein 4.7 g, SaturatedFat 18.8 g, Sodium 167.1 mg, Sugar 22.1 g

CHOCOLATE MEXICAN WEDDING CAKES (COOKIES)



Chocolate Mexican Wedding Cakes (Cookies) image

Make and share this Chocolate Mexican Wedding Cakes (Cookies) recipe from Food.com.

Provided by Boo Chef in West Te

Categories     Dessert

Time 35m

Yield 36 cookies, 36 serving(s)

Number Of Ingredients 8

1/2 cup pecans
1 1/2 cups sifted powdered sugar, divided use
1 1/2 cups all-purpose flour
1/3 cup unsweetened baking cocoa
1/8 teaspoon salt
1 cup butter, softened
1/2 teaspoon vanilla extract
2 tablespoons ground cinnamon

Steps:

  • In a food processor or blender, process pecans with 1/4 cup of the powdered sugar, until very fine. Mix in flour, cocoa and salt & set aside.
  • In a large mixing bowl, cream butter with 3/4 cup of the powdered sugar; Blend until light and fluffy. Beat in vanilla until well blended.
  • Add flour mixtureslowly, until well mixed. Cover and refrigerate for 2 hours.
  • Preheat oven to 350°F.
  • Form dough into 1-inch balls and place on ungreased cookie sheets.
  • Bake until golden, 18 to 20 minutes.
  • Mix together remaining 1/2 cup powdered sugar and cinnamon. When cookies have cooled slightly, roll in cinnamon mixture. Finish cooling on wire racks.
  • Makes 36 cookies.

Nutrition Facts : Calories 97.1, Fat 6.4, SaturatedFat 3.4, Cholesterol 13.6, Sodium 44.8, Carbohydrate 9.9, Fiber 0.8, Sugar 5, Protein 0.9

CHOCOLATE CHIP MEXICAN WEDDING CAKES



Chocolate Chip Mexican Wedding Cakes image

These cookies are known for their delicate texture and flavor and can be found on VeryBestBaking.com's website drizzled with chocolate for extra pizzazz. They are also included in the Zaar World Tour 2005 swap, Mexico.

Provided by lauralie41

Categories     Dessert

Time 50m

Yield 4 1/2 dozen, 26 serving(s)

Number Of Ingredients 7

1 cup butter, 2 sticks softened
1/2 cup powdered sugar, sifted
1 teaspoon vanilla extract
2 cups all-purpose flour
2/3 cup nuts, finely chopped
2 -2 1/2 teaspoons ground cinnamon
2 cups chocolate chips, divided (12-ounce package)

Steps:

  • Preheat oven to 350º F. In a large mixing bowl beat butter and sugar until creamy, beat in vanilla extract. Gradually add flour, nuts, and cinnamon. Stir in 1 1/2 cup of chocolate morsels and stir until dough is well combined. Roll dough into one inch balls and place on ungreased cookie sheets.
  • Bake for approximately 10 to 12 minutes or until cookies are set and lightly golden brown on bottom. Remove from oven and cool on baking sheets for 2 minutes than place on wire racks to cool completely.
  • Microwave remaining chocolate chips in small bowl or heavy-duty plastic bag for 30 seconds. Stir chips or knead bag. Microwave at 10- to 15-second intervals, stirring or kneading until smooth. If using a bowl to melt chips, pour chocolate into a plastic bag. Snip a small portion of the bag in the corner; slowly squeeze chocolate to drizzle over cookies. Refrigerate cookies for about 5 minutes or until chocolate is set. Store cookies at room temperature in airtight container.

Nutrition Facts : Calories 190.4, Fat 12.9, SaturatedFat 7, Cholesterol 18.8, Sodium 87.5, Carbohydrate 19, Fiber 1.4, Sugar 9.5, Protein 2.2

Tips:

  • Use high-quality chocolate for the best flavor. A good semisweet or bittersweet chocolate will work well.
  • Chill the dough for at least 1 hour before baking. This will help the cookies hold their shape.
  • Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
  • Roll the cookies in powdered sugar while they are still warm. This will help the sugar adhere to the cookies.
  • Store the cookies in an airtight container at room temperature for up to 3 days.

Conclusion:

These Chocolate Mexican Wedding Cakes Cookies are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor and delicate texture, these cookies are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and festive treat, give these cookies a try!

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