{"id":14665,"date":"2020-12-14T11:26:14","date_gmt":"2020-12-14T05:56:14","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=14665"},"modified":"2024-12-23T19:01:43","modified_gmt":"2024-12-23T13:31:43","slug":"mexican-wedding-cookies","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/mexican-wedding-cookies\/","title":{"rendered":"Mexican Wedding Cookies"},"content":{"rendered":"\n

Mexican wedding cookies<\/strong> are the simplest cookie recipe for the season. All you need is flour, butter, sugar, and nuts to make these utterly, buttery Christmas snowball cookies in less than 20 mins!<\/em><\/p>\n\n\n\n

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These cookies are a perfect addition to holiday gift packages or cookie platters. They have a generous shelf life and are loaded with tender, crumbly, almost shortbread cookie<\/a>-like texture. And because they are dusted with heaps of icing sugar (which is why we also call them snowballs), they are pretty as a picture!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

Why Do They Call Them Mexican Wedding Cookies?<\/h2>\n\n\n\n

These crumbly, nutty cookies are a staple in Mexican culture and are traditionally made at weddings and festive occasions. Mexican wedding cookies in Spanish are known as polvorones<\/a>. But they go by many names - snowballs, Russian tea cakes, and even butterballs. You and I can debate their origin till we are blue in the face, but it won\u2019t change the fact that they are danged delicious!<\/p>\n\n\n\n

Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

Great for gifting.<\/p>\n\n\n\n

Simple ingredients mix to make a melt-in-your-mouth, buttery, nutty flavor that\u2019s irresistible.<\/p>\n\n\n\n

You can use your favorite nuts and spices to customize the recipe!<\/p>\n\n\n\n

Festive enough for holidays AND easy to whip up for a cozy snack anytime.<\/p>\n\n\n\n

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Mexican Wedding Cookies Recipe Ingredients<\/h2>\n\n\n\n

Flour<\/strong>: All-purpose flour is the best choice for any cookie recipe.<\/p>\n\n\n\n

Butter<\/strong>: The cookies don\u2019t use eggs to bind the dough. Butter binds them and helps hold shape. Make sure it is room temperature, so the cookies don\u2019t spread while being baked.<\/p>\n\n\n\n

Sugar<\/strong>: Icing sugar works like a charm. Don\u2019t use granulated sugar for this snowball cookie recipe.<\/p>\n\n\n\n

Milk<\/strong>: A small splash makes the best melt-in-your-mouth Mexican wedding cookie with a delicate consistency and not a chewy feel. It is optional, though.<\/p>\n\n\n\n

Variations<\/h2>\n\n\n\n

Spices<\/strong>: Something that has so many different names is bound to have endless versions. I stuck to the original recipe and didn\u2019t add any spices.<\/strong> Add a pinch of cinnamon to make Danish wedding cookies. Nutmeg, cloves, and cardamom are also great choices. Or you can go completely festive and use all the spices I add to my ever-popular chocolate gingerbread cookies.<\/a><\/p>\n\n\n\n

Nuts<\/strong>: Traditionally, the recipe has pecans. I didn\u2019t have any, so I used walnuts. Use any nuts you have lying around\u2014almonds, cashews, macadamias.<\/p>\n\n\n\n

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How To Make Mexican Wedding Cookies?<\/h2>\n\n\n\n

Step 1: <\/strong>Set the oven to preheat and cover the baking tray with Silpat or parchment paper.<\/p>\n\n\n\n

Step 2:<\/strong> Grind nuts and icing sugar in a processor till you have a fine powder.<\/p>\n\n\n\n

Step 3: <\/strong>Beat butter in a large bowl till nice and fluffy. Add homemade vanilla extract<\/a> and the walnut-sugar powder.<\/p>\n\n\n\n

Step 4:<\/strong> Add flour to this mixture to form cookie dough. If it seems too dry, add a tablespoon or two of milk.<\/p>\n\n\n\n

Step 5: <\/strong>Shape the firm dough into balls.<\/p>\n\n\n\n

Step 6: <\/strong>Bake the Mexican wedding cake cookies for 17 to 18 minutes until they are golden brown.<\/p>\n\n\n\n

Step 7:<\/strong> Let them cool for a few minutes.<\/p>\n\n\n\n

Step 8: <\/strong>Roll them in icing sugar and then cool completely.<\/p>\n\n\n\n

Final step<\/strong>: Serve and savor!<\/p>\n\n\n\n

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Pro Tips<\/h2>\n\n\n\n