There’s anything irresistible about Mexican Wedding ceremony cookies. I can’t help but reach for them whenever they seem on a cookie platter.
These cookies have a crumbly, buttery, nutty texture that just melts in your mouth. Like I said: entirely irresistible.
The soft, melt-away texture of Mexican Wedding cookies is thanks to a wealthy, buttery dough and lots of crushed nuts. These cookies don’t have egg to bind them, so they’re crumbly as an alternative of chewy. This can make them more like shortbread than, say, sugar cookies.
Individuals crushed nuts in the dough also give these cookies their addictive flavor. Though I’ve attempted these cookies with crushed almonds and crushed walnuts, for me, pecans are the way to go.
Absolutely take the added phase to toast your nuts ahead of mixing the dough. It looks fussy, but toasting actually does help improve the flavor of the nuts and give the cookies the very best nutty taste.
Even though some cooks include spices to their Mexican Wedding ceremony cookies, I’m really a purist and manufactured this edition with no any spices at all. Really feel totally free to include one/two teaspoon of cinnamon if you’re that sort of daredevil! Nutmeg, cardamom, and cloves also operate nicely.
By the way, I’ve often been rather puzzled by the difference among Mexican Wedding cookies and Russian Tea Cakes. Apparently most of the World wide web is too! In looking at various recipes in cookbooks and on the net, the recipes seem quite significantly identical, leading me to feel that these cookies are essentially the exact same in spite of their different names.
Mexican Wedding Cookies Recipe
- Prep time: 10 minutes
- Cook time: 18 minutes
- Chilling time: 1 hour
- Yield: 24 to 30 cookies
You can substitute any other nut in area of the pecans. Occasions for toasting in Stage 1 will differ primarily based on the size of the nut you use.
For the cookie dough:
- one cup (115 g) pecan pieces
- 1 cup (225 g or 2 sticks) unsalted butter at room temperature
- three/4 cup (85 g) powdered sugar, sifted
- 2 teaspoons vanilla extract
- two cups (280 g) all-function flour
- one/2 teaspoon kosher salt
To roll the cookies:
- one one/four cup (145 g) powdered sugar
one Toast the nuts on the stovetop: Place the nuts in a medium skillet and place more than medium heat. Toast the nuts, stirring often, right up until they darken slightly and smell fragrant and nutty, about 5 minutes.
Remove the pan from heat and let the nuts amazing in the pan.
2 Crush the nuts: Once the toasted nuts are warm to the touch, but not scorching, pour them into a quart-dimension sealable freezer bag. Seal the bag, and then use a rolling pin to roll and crush the nuts right up until they are crushed into a chunky powder. Set aside until needed.
(Alternatively, pulse in a food processor until finally powdery. Be careful of over-processing or the nuts will flip into nut butter!)
three Combine the butter and sugar: Location the butter and three/four cup powdered sugar in the bowl of stand mixer fitted with a paddle attachment. Beat with each other on medium speed till the sugar is absorbed into the butter and the buttery paste clings to the side of the bowl. Include the vanilla and beat for an added thirty seconds to include.
four Add the flour and salt: Combine on minimal pace. As the dry elements start to soak up into the butter-sugar mixture, you can improve the speed back to medium. As soon as all the flour is mixed in and a dough has formed, end the mixer.
five Empty the crushed nuts into the bowl with the dough: Mix on minimal pace to include.
six Chill the dough: Scrape the dough onto a piece of plastic wrap and flatten into a disk about one-inch thick. Wrap tightly with the plastic wrap and place in the fridge for at least 1 hour or till the dough is company.
seven About 10 minutes just before you’re ready to bake, preheat the oven to 350F. Line 2 baking sheet with parchment paper or a silicon baking mat.
8 Roll the cookies: Spot the 1 one/four cups of powdered sugar for coating the cookies into a shallow bowl. Take away the chilled dough out of the refrigerator and form into 1-inch balls of dough. (If your dough chilled longer than one hour, you may possibly require to let it soften for a couple of minutes at room temperature.)
Roll the balls of dough in powdered sugar and area on the baking mat, spaced slightly apart.
9 Bake for 17 to 19 minutes, or until the cookies start off to brown somewhat on prime and are golden brown on the bottoms. Let the cookies awesome on the baking sheet for ten minutes soon after baking.
10 Although the cookies are nonetheless warm, roll every cookie in the powdered sugar once more. Return the cookies to the cooling rack and let cool entirely prior to serving.
Keep at space temperature in an airtight container. They will hold effectively for at least a week.
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