Mexican Wedding Cookies a Sprinkle of Sweet Bliss
Recipe Introduction
Ever wondered what little bites of heaven taste like? Honestly, these Mexican Wedding Cookies are it . They're like tiny, buttery snowballs.
You know? The kind that just melt in your mouth. With a sweet powdered sugar coating, they are delicious. These are more than powdered sugar cookies !
Quick Hook: Fall in love with Mexican wedding cookies
Craving something sweet and delicate? These Mexican Wedding Cookies easy recipe are about to become your new obsession! They’re buttery, nutty, and coated in a cloud of powdered sugar.
Brief Overview: A taste of tradition
These Galletas Mexicanas , also known as Polvorones recipe , have a rich history. They are often served at celebrations.
These cookies are easy to make and need minimal baking skills. This recipe yields about 24-36 cookies. Perfect for sharing but honestly, who's sharing?
Main Benefits: Why you'll love them
The main benefit is their melt-in-your mouth texture. Also, they are the perfect occasion for any celebration. These Russian tea cookies are unique because of their simplicity and flavor.
Ready to dive into the ingredients? Let's go! These snowball cookies are very simple to make and require few ingredients. For a different variation use pecan butter cookies .
Let's Talk Mexican Wedding Cookies: Ingredients & Equipment
Ready to bake some magic? These Mexican Wedding Cookies , also known as Galletas Mexicanas , are about to become your new fave.
This Wedding Cookies Recipe is so easy. You'll be making Melt in Your Mouth Cookies in no time. Let's gather our stuff.
Main Ingredients: The Stars of the Show
- 1 cup ( 227g ) unsalted butter, softened. Quality butter makes a difference. Go for a good brand if you can.
- ½ cup ( 60g ) powdered sugar, plus extra for coating. Seriously, you'll need a good bit for dusting.
- 1 teaspoon ( 5ml ) vanilla extract. Adds that little something special, ya know?
- ¼ teaspoon ( 1g ) salt. It balances the sweetness, trust me.
- 2 ¼ cups ( 281g ) all-purpose flour. Don't pack it down when measuring.
- 1 cup ( 100g ) finely chopped pecans or walnuts. Toasted nuts give extra flavor.
Honestly, finding good quality butter will change your cookie game!
Seasoning Notes: A Little Extra Love
Okay, so these cookies aren't super spicy. But, a pinch of cinnamon or cardamom can be amazing! Almond extract instead of vanilla? Yes, please! These flavor enhancers will take your Polvorones Recipe to the next level.
Equipment Needed: Keep It Simple
- Electric mixer (hand or stand). Unless you’re after an arm workout, lol.
- Mixing bowls. Gotta have somewhere to mix stuff, right?
- Measuring cups and spoons. Precision is key, fam.
- Baking sheets. Obvs.
- Parchment paper or silicone baking mat. Makes clean-up a breeze.
- Cookie scoop (optional). For uniform, cute little Snowball Cookies .
No fancy stuff needed. See? Making Mexican Wedding Cookies Easy and fun! If you don’t have parchment paper, a lightly greased baking sheet works too.
It might stick a little but will work just fine, and that is a promise. Dusting with powdered sugar will turn any cookie into a fancy Powdered Sugar Cookies .
Conquer Mexican Wedding Cookies Like a Pro
Honestly, who doesn't love Mexican wedding cookies ? They're like little clouds of deliciousness. I remember the first time I tried to make them.
What a disaster! The dough was too dry, and they crumbled into a million pieces. But don't worry, I've learned from my mistakes.
I am going to share all my secrets with you!
Prep Like a Boss
Essential mise en place . Get everything ready before you start. It seriously cuts down on stress. Soften your 1 cup butter.
Measure out your ½ cup powdered sugar, 1 tsp vanilla, and ¼ tsp salt. Chop your 1 cup pecans or walnuts.
This is one of the Polvorones Recipe keys for success!
Time saving organization tips . Use a cookie scoop. It ensures uniform size and cooking. It’s makes them look like they're from the "Great British Bake Off!"
Let's Get Baking: step-by-step
- Cream together the softened butter and ½ cup powdered sugar. Do this until it's light and fluffy.
- Beat in 1 tsp vanilla extract and ¼ tsp salt.
- Gradually add 2 ¼ cups all-purpose flour. Mix until just combined. Don't overmix, or they'll be tough!
- Stir in 1 cup chopped nuts.
- Chill the dough! Wrap it in plastic wrap and chill for at least 30 minutes . This is super important!
- Preheat oven to 350° F ( 175° C) . Line baking sheet with parchment paper.
- Roll dough into 1 inch balls. Place them on the baking sheet.
- Bake for 10- 12 minutes . Edges should be lightly golden, but cookies should still be pale. Visual cue: Don't let them brown too much!
Pro Tips for Melt in Your Mouth Cookies
Want to really impress your friends with your galletas mexicanas ? Here are some tips.
- Pro Tip #1 . Double coat the cookies in powdered sugar! Roll them while still warm, then again once cooled. This makes them extra pretty and sweet.
- Pro Tip #2 . Avoid overmixing the dough like the plague! Overmixing develops the gluten, resulting in tough cookies instead of the Melt in Your Mouth Cookies you're after.
- make-ahead option . You can freeze the dough! Just wrap it tightly and freeze for up to 2 months. Thaw in the fridge before baking.
Making Snowball Cookies really isn't as scary as it sounds. It's actually a relaxing project that ends with a whole plate of deliciousness.
These Powdered Sugar Cookies will vanish faster than you can say " Pecan Butter Cookies ". Now, go grab your apron.
Get baking!
Recipe Notes for Perfect Mexican Wedding Cookies
Right then, let's talk shop about these amazing Mexican Wedding Cookies . You know? They're also called galletas mexicanas , russian tea cookies , snowball cookies , or even pecan butter cookies .
No matter what you call 'em, they're dead easy to make and always a crowd pleaser. Honestly, I reckon these powdered sugar cookies are the business.
Serving Them Up Like a Pro
Fancy pants time! For presentation, a simple dusting of extra icing sugar does wonders. Think snowy mountains of deliciousness. For sides? A steaming mug of hot chocolate is just the ticket.
Or, if you're feeling a bit adventurous, try a cheeky glass of sherry! Trust me on this one. Mexican Wedding Cookies can be served on its own, any time of day.
Storing Your Precious Melt in Your Mouth Cookies
So, you've baked a batch of these polvorones recipe . Good on you! How to keep 'em fresh? Chuck 'em in an airtight container.
They'll happily sit on your kitchen counter for up to a week. Freezing? You can freeze the unbaked dough for up to 2 months.
Just thaw it in the fridge overnight before baking. Reheating isn't really a thing, but if they've gone a bit soft, a quick blast in a low oven at 175° F ( 80° C) will crisp them up.
Adaptations for Everyone to Enjoy
Want to mix it up? Swap out the pecans for walnuts just as yummy! Got a mate who's gluten-free? No sweat.
Loads of good gluten-free flour blends about these days. Just use one in place of the normal flour. They will be Mexican Wedding Cookies Easy , just for everyone.
A Little Bit of Goodness
Let's be honest, these aren't exactly health food. But a little treat never hurt anyone, did it? Each cookie has about 120 calories, so not too bad.
Plus, you're getting some healthy fats from the nuts. There you have it! Mexican Wedding Cookies are a doddle to make.
Don't be afraid to have a go. You'll be whipping up wedding cookies recipe in no time!
Frequently Asked Questions
Why are my Mexican wedding cookies so crumbly? Is that normal?
A crumbly texture is totally normal for Mexican wedding cookies! It's what makes them melt-in-your mouth delicious, a bit like shortbread, right? Make sure you're using softened (but not melted) butter, and avoid overmixing the dough.
Chilling the dough also helps them hold their shape a little better during baking, so don't skip that step!
Can I substitute the nuts in Mexican wedding cookies? I'm allergic to pecans!
Absolutely! Feel free to swap the pecans for other nuts. Walnuts are a classic choice and work beautifully, or you could try almonds, hazelnuts, or even finely chopped macadamia nuts for a slightly different flavor.
If you're dealing with a nut allergy, you could experiment with toasted pepitas (pumpkin seeds) for a similar texture and flavor depth, or even just leave them out altogether!
My Mexican wedding cookies spread too thin while baking. What did I do wrong?
Cookie spreading can be a tricky business! The most common culprit is butter that's too warm. Make sure it's softened but not melted. Also, chilling the dough is super important it allows the butter to firm up, which helps the cookies hold their shape.
If you're still having trouble, try adding a tablespoon or two of flour to the dough.
How long do Mexican wedding cookies last, and what's the best way to store them?
These little beauties are best enjoyed within a week, but they'll probably disappear much faster than that! Store them in an airtight container at room temperature. To keep them extra fresh (and prevent the powdered sugar from disappearing), consider layering them between sheets of parchment paper.
Can I make Mexican wedding cookies ahead of time?
Yes, you can definitely get a head start! The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Just make sure to wrap it tightly in plastic wrap to prevent it from drying out. You can also freeze the unbaked dough for up to a month.
Let it thaw in the refrigerator overnight before baking. If you bake the cookies, they still benefit from a re-dusting of sugar.
Are there any variations I can make to spice up my Mexican wedding cookies?
Totally! If you’re feeling adventurous, a pinch of cinnamon or cardamom adds a lovely warmth. For a grown-up twist, you could add a tablespoon of your favourite liqueur like Frangelico or Amaretto.
Or, if you're a chocoholic, dip half of the cooled cookies in melted chocolate for a decadent treat a bit like a cross between a Mexican wedding cookie and a Penguin biscuit!
Mexican Wedding Cookies A Sprinkle Of Sweet Blis
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 120 calories |
|---|---|
| Fat | 8g |
| Fiber | 1g |
