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These tender Mexican Wedding Cookies have graced my holiday table for years with their melt-in-your-mouth richness and snowy finish. They are a buttery classic you can whip up with ingredients you probably already have on hand.
I started making these cookies as a newlywed and now each winter it is the first treat my family requests. They disappear fast at every holiday party.
Ingredients
- Butter: At room temperature for a soft crumb and rich flavor Choose unsalted and good quality for best taste
- Powdered sugar: For both sweetness and the classic snowy coating Sift for a smooth texture and extra for rolling
- Vanilla extract: For warmth and depth Use real vanilla if you can for the fullest aroma
- All purpose flour: Gives the right tender structure Opt for fresh flour to avoid any off flavors
- Kosher salt: Brightens flavors and balances sweetness A fine grain salt works best
- Finely chopped pecans or walnuts: Provide a nutty crunch Toasting them lightly first boosts their aroma and brings out buttery notes
Step-by-Step Instructions
- Make the Dough:
- Cream butter powdered sugar and vanilla together until pale and fluffy This builds a light texture for your cookies
- Add Dry Ingredients:
- Gradually add flour and kosher salt Mix gently just until combined Overmixing will make the cookies tough
- Incorporate the Nuts:
- Fold in the chopped pecans or walnuts Make sure the pieces are fine so the cookies hold together but you still get little bites of crunch
- Shape the Cookies:
- Use a spoon or scoop to make 1 inch balls Roll them smooth between your palms Place about an inch apart on an ungreased baking sheet for even baking
- Bake:
- Bake in a 400 degree oven for 10 to 12 minutes Cookies should look set but remain pale not browned This keeps them tender and crumbly
- First Powdered Sugar Roll:
- Let cookies cool on the tray for one to two minutes While still warm but not hot roll in powdered sugar for the first layer of coating It will partially melt and stick perfectly
- Cool and Finish:
- Place cookies on a rack to cool completely Then roll them in powdered sugar again for that thick snowy finish If desired do a third roll for extra coverage
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One of my favorite parts of this cookie is the cloud of vanilla fragrance when you break one open It always reminds me of my grandmother dusting them just before we gathered around the table to share stories
Storage Tips
Store cooled cookies in an airtight container at room temperature They keep their freshness and texture best if you separate layers with parchment paper I sometimes wrap a few in cellophane bags for an easy edible gift
Ingredient Substitutions
You can swap walnuts for pecans or even try almonds for a toasty twist Some people use almond extract for half the vanilla for a change of pace If you want gluten free try a 11 baking flour blend and reduce the amount by a couple tablespoons
Serving Suggestions
Pile these cookies high on a platter for holidays birthdays or afternoon tea They look beautiful with other festive treats or just enjoyed with a cup of strong coffee My kids love to sneak one as a sweet after school snack
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Cultural Note
Also called polvorones or Russian Tea Cakes these cookies have traveled tables worldwide They are cherished both for their simplicity and as a symbol of celebration in Mexican American households and beyond
Frequently Asked Questions
- → What nuts work best in these cookies?
Pecans or walnuts are commonly used, both offering a rich, buttery flavor that complements the tender dough.
- → Why roll cookies in powdered sugar twice?
Rolling them in sugar while warm helps the coating stick, while a second roll when cool gives them their classic snowy appearance.
- → Can butter be substituted in this dough?
Butter is preferred for its flavor and texture, but margarine may be used if necessary, though results may vary.
- → How should these cookies be stored?
Store in an airtight container at room temperature to maintain their delicate texture and prevent them from drying out.
- → Why do the cookies remain pale after baking?
They're baked just until set, not browned, which keeps them soft and helps maintain their signature light color.