Mexican Wedding Cookies

Introduction

History

The exact origins of Mexican Wedding Cookies are unclear, but they are believed to have originated in Eastern Europe and made their way to Mexico before becoming popular in the United States. These cookies are traditionally served at weddings and other celebrations as a symbol of good luck and prosperity.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

Make sure to chill the dough before rolling it into balls to prevent the cookies from spreading too much during baking.

- Be careful not to overmix the dough, as this can result in tough cookies.

- Rolling the cookies in powdered sugar while they are still warm helps the sugar adhere better and gives them a nice, sweet coating.

- Store the cookies in an airtight container to keep them fresh and prevent them from becoming stale.

Serving Suggestions

Mexican Wedding Cookies are perfect for serving at weddings, bridal showers, or other special occasions. They pair well with a cup of hot tea or coffee.

Cooking Techniques

Sifting the powdered sugar and flour helps to ensure a smooth, lump-free dough.

- Rolling the dough into balls helps to create uniform cookies that bake evenly.

- Baking the cookies at a high temperature for a short amount of time helps them to set without browning too much.

Ingredient Substitutions

Margarine can be used as a substitute for butter for a dairy-free version of the cookies.

- Gluten-free flour can be used in place of regular flour for those with gluten sensitivities.

- Pecans or walnuts can be used in place of the chopped nuts for a different flavor.

Make Ahead Tips

Mexican Wedding Cookies can be made ahead of time and stored in an airtight container for up to a week. They can also be frozen for longer storage.

Presentation Ideas

Arrange the cookies on a decorative platter and dust with additional powdered sugar for a festive presentation. Serve them alongside a pot of tea or coffee for a charming touch.

Pairing Recommendations

Mexican Wedding Cookies pair well with a variety of beverages, including hot tea, coffee, or even a glass of milk. They also go well with other sweet treats like chocolate truffles or fruit tarts.

Storage and Reheating Instructions

Store Mexican Wedding Cookies in an airtight container at room temperature for up to a week. They can also be frozen for longer storage. To reheat, simply place the cookies in a preheated oven at 350°F (177°C) for a few minutes until warmed through.

Nutrition Information

Calories per serving

Each serving of Mexican Wedding Cookies contains approximately 120 calories.

Carbohydrates

Each serving of Mexican Wedding Cookies contains approximately 10 grams of carbohydrates.

Fats

Each serving of Mexican Wedding Cookies contains approximately 8 grams of fat.

Proteins

Each serving of Mexican Wedding Cookies contains approximately 2 grams of protein.

Vitamins and minerals

Mexican Wedding Cookies are not a significant source of vitamins and minerals.

Alergens

Mexican Wedding Cookies contain nuts and dairy (butter), so they may not be suitable for those with nut or dairy allergies.

Summary

Mexican Wedding Cookies are a sweet and buttery treat that is relatively low in calories but high in fat. They are best enjoyed in moderation as an occasional indulgence.

Summary

Mexican Wedding Cookies are a delightful treat that is perfect for special occasions or as a sweet indulgence. With their buttery, nutty flavor and delicate texture, these cookies are sure to be a hit with friends and family alike. Enjoy them with a cup of tea or coffee for a truly delightful experience.

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl living in a small town in Mexico. My abuela, my grandmother, was known far and wide for her delicious cooking, especially her sweet treats. I remember watching her in the kitchen, her hands moving deftly as she mixed and kneaded and rolled out dough. Her laughter filled the air, and the smell of cinnamon and vanilla wafted through the house.

One day, as I sat at the table doing my homework, my abuela called me over. She had a mischievous twinkle in her eye as she handed me a small plate piled high with crumbly white cookies. "Try these, mija," she said. "They're Mexican Wedding Cookies, a special recipe passed down through generations in our family. I think you'll like them."

I took a bite, and my taste buds exploded with delight. The cookies were sweet and nutty, with a delicate crumb that melted in my mouth. I savored every bite, savoring the flavors that danced on my tongue. "These are amazing, abuela!" I exclaimed. "How did you make them?"

My abuela smiled and patted my hand. "It's a simple recipe, mija," she said. "But it requires patience and love. I learned it from my own abuela, just as she learned it from hers. It's a tradition in our family, and now it's your turn to learn."

And so, my abuela taught me the recipe for Mexican Wedding Cookies that day. She showed me how to mix the butter and sugar until light and fluffy, how to add the flour and nuts and vanilla, and how to roll the dough into small balls before baking. I watched, fascinated, as she worked her magic in the kitchen, her hands moving with the skill and grace that only comes from years of practice.

As the cookies baked, the house filled with the warm, buttery scent that I had come to associate with my abuela's cooking. I couldn't wait to taste the finished product, to see if I had managed to recreate the magic that she had woven into every batch of cookies she made.

When the timer finally dinged, I rushed to the oven and pulled out the tray of cookies. They were golden brown and fragrant, just like my abuela's. I let them cool for a few minutes before taking a bite, and as soon as the cookie touched my lips, I knew I had succeeded. The taste was exactly as I remembered, sweet and nutty and utterly delicious.

From that day on, I made Mexican Wedding Cookies whenever I could, perfecting the recipe with each batch. I shared them with my friends and family, who marveled at how such a simple cookie could be so full of flavor. And every time I baked them, I thought of my abuela and the precious gift she had given me – the gift of a tradition that would live on in my heart forever.

Years passed, and I grew older, but my love for cooking never waned. I continued to experiment with new recipes, always seeking to expand my culinary horizons. But no matter how many fancy desserts I tried my hand at, the Mexican Wedding Cookies remained a staple in my kitchen, a reminder of where I came from and the love that had been passed down through generations.

Now, as I sit in my own kitchen, surrounded by the familiar smells and sounds of baking, I can't help but smile as I think back to that day so long ago when my abuela first shared this recipe with me. It's a memory that I will cherish forever, a reminder of the bond that ties me to my family and the traditions that have shaped me into the cook I am today.

And as I take a bite of a freshly baked Mexican Wedding Cookie, I close my eyes and savor the taste, letting the flavors wash over me like a warm embrace. In that moment, I am transported back to my abuela's kitchen, listening to her laughter and feeling her love surround me. And I know that no matter where life may take me, the memory of this recipe will always be a happy one.

Categories

| Ethnic And Regional Cookies | Mexican Recipes | Nut Cookie Recipes | Tex-mex Desserts | Tex-mex Recipes | Vanilla Extract Recipes | Wedding Recipes |

Recipes with the same ingredients