Crumbly, buttery and nutty, Mexican Wedding Cookies are irresistible. These melt-in-the-mouth cookies can be made with pecans, walnuts, almonds, or any other nut.
BE PICTURED IN; CHARACTERIZED IN:
There’s something irresistible about Mexican wedding cookies. I can’t help but grab them whenever they appear on a cookie sheet.
The soft, melty texture of Mexican wedding cookies is thanks to a rich buttery batter and lots of crushed nuts. These cookies don’t have an egg to bind them, so they’re crumbly instead of chewy. This makes them more like butter cookies than, for example, sugar cookies.
Those crushed nuts in the batter are also what give these cookies their addictive flavor. Although I’ve tried these cookies with crushed almonds and crushed walnuts, for me, pecans are the way to go.
Be sure to take the extra step of toasting your nuts before mixing the batter. It seems finicky, but the toasting really helps enhance the flavor of the nuts and gives the cookies the best nutty flavor.
Although some chefs add spice to their Mexican Wedding Cookies, I’m a real purist and made this version without any spices at all. Feel free to add 1/2 teaspoon of cinnamon if you’re such a go-getter! Nutmeg, cardamom, and cloves also work well.
By the way, I’ve always been quite confused about the difference between Mexican wedding cookies and Russian tea cakes. Apparently that’s most of the internet too! Looking at different recipes in cookbooks and online, the recipes look pretty much identical, which leads me to believe that despite their different names, these cookies are basically the same.
Are Mexican Wedding Cakes Really Mexican?
This is a cookie with a complicated origin. Although some Mexicans serve them at weddings and around Christmas — one of our readers, Emma, commented that she grew up in Mexico and ate them frequently during those celebrations — versions of these cookies exist in many cultures.
Some food historians trace the biscuits to the ancient Middle East and believe that perhaps travelers on trade routes brought them to parts of Europe, which could explain why versions of this biscuit exist in so many countries. They may have arrived in Mexico by Spanish conquistadors or other travelers to North America.
Other types of nuts to use
If you use a nut other than pecans in this recipe, the roasting time may vary depending on the size of the nut. Keep a close eye on them as they toast. Because there are so many similar cookies in different cultures, if you choose walnuts, you will essentially be making snowballs. If you choose to use almonds, you are essentially making almond croissants.
- walnuts
- almonds
- pistachios
- hazelnuts
Fixes for crumbly dough
This dough is naturally clumpier than some other cookie doughs like sugar cookies or chocolate chips. Even if the dough is crumbly, if you can squeeze it in your fist and it holds together, it’s good to use.
Try these tips if the dough is too crumbly.
- Start with butter at room temperature between 20 and 22°C.
- Use a stand mixer or hand mixer to beat the batter a little longer.
- Bring the dough completely to room temperature after it has been chilled.
- If the dough is still too crumbly, brush it out with cold water and work it gently with your hands. Repeat until the dough holds its shape. You should end up using no more than about 2 tablespoons of water.
CONTINUE READING:
How to freeze Mexican wedding cookies for later
freezing the dough: Freeze Mexican wedding cookie dough for up to 1 month. Form the dough into a large disk, wrap in plastic wrap, then place in a ziplock bag. Thaw the dough in the refrigerator, then bring it to room temperature before baking cookies.
Freezing the dough into cookie-ready balls: You can also roll the dough into balls (do not roll the balls in powdered sugar) and place the balls on a baking sheet in the freezer until just frozen through. Then place them in a freezer-safe ziplock bag. Thaw cookie dough balls in the refrigerator. After thawing, roll in powdered sugar and bake.
Freeze baked cookies: Freeze the cookies in a ziplock bag for up to 3 months. When defrosting, the icing sugar may dissolve a little. We recommend removing the cookies from the bag and defrosting on a wire rack. Sprinkle some powdered sugar on top if needed.
More bite-sized cookie recipes
- Walnut snowball cookies
- Eggnog Cookies
- Spritz Cookies
- Peppernut Spice Cookies
- Pecan Meringue Cookies
From the editors of Simply Recipes
mexican wedding cookies
You can substitute any other nut for the pecans. Roasting times in Step 1 will vary depending on the size of the nut used.
ingredients
For the cookie dough:
-
1 cup (115G) pitchnut pieces
-
1 Cup (225g or 2 sticks) unsalted butter at room temperature
-
3/4 cup (85G) powdered sugarsieved
-
2 teaspoon vanilla extract
-
2 cups (280G) all purpose flour
-
1/2 teaspoon kosher salt
How to roll the cookies:
-
1 1/4 cup (145G) powdered sugar
special equipment
-
blender
method
-
Roasting Nuts on the Stove:
Place the nuts in a medium-sized skillet and heat over medium-high heat. Toast the nuts, stirring frequently, until they are slightly darkened and smell fragrant and nutty, about 5 minutes.
Remove the pan from the heat and allow the nuts to cool in the pan.
-
Crush nuts:
Once the roasted nuts are warm to the touch but not hot, pour them into a quart-size, sealable freezer bag. Seal the bag, then use a rolling pin to roll and crush the nuts until they are reduced to a coarse powder. Set aside until needed.
(Alternatively, puree in a food processor until powdery. Be careful not to overprocess or the nuts will turn into nut butter!)
-
Mix butter and sugar:
In the bowl of a stand mixer fitted with a paddle attachment, add the butter and 3/4 cup powdered sugar. Beat on medium speed until the sugar is absorbed by the butter and the butter paste sticks to the side of the bowl. Add the vanilla and beat another 30 seconds to incorporate.
-
Add flour and salt:
Mix on low speed. When the dry ingredients start to be absorbed into the butter and sugar mixture, you can increase the speed back to medium. Once all the flour is mixed in and a dough has formed, stop the mixer.
-
Add the crushed nuts:
Mix on low speed to incorporate.
-
Cool dough:
Scrape the dough onto a piece of plastic wrap and flatten into a disk about 1 inch thick. Wrap tightly in plastic wrap and refrigerate for at least 1 hour or until dough is set.
-
Preheat oven and prepare baking sheets:
About 10 minutes before baking, preheat the oven to 350°F.
Line 2 baking sheets with parchment paper or a silicone baking mat.
-
Roll the cookies:
In a shallow bowl, add the 1 1/4 cups powdered sugar for coating the cookies. Remove the chilled dough from the refrigerator and form into 1-inch balls of dough. (If your dough has been refrigerated for more than 1 hour, you may need to let it soften at room temperature for a few minutes.)
Roll the dough balls in icing sugar and place them slightly apart on the baking mat.
-
Bake:
Bake for 17 to 19 minutes or until the cookies are lightly browned on top and golden brown on the bottom. After baking, let the cookies cool on the baking sheet for 10 minutes.
-
While the cookies are still warm, roll each one again in the powdered sugar:
Place the cookies back on the cooling rack and let them cool completely before serving.
Store at room temperature in an airtight container. They keep well for at least a week.
| nutritional information (per serving) | |
|---|---|
| 145 | calories |
| 9g | Fat |
| 15g | carbohydrates |
| 1g | protein |
