Mexican wedding cookies are not necessarily served for weddings: They can be made and enjoyed any day of the year. The recipe for Mexican wedding cookies first appeared in American cookbooks around 1950. Since then, this cookie has made an appearance at many special occasions, especially during the holidays.
Most Mexican wedding cookie recipes differ slightly from the next. Each region tends to add or subtract ingredients according to taste. Below are two slightly different recipes.
Recipe for Mexican Wedding Cookies
Ingredients You Will Need:
½ cup granulated sugar
¼ cup cinnamon
1 cup soft butter or margarine
½ teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
2 cups sifted all-purpose flour
1 to 2 cups finely chopped nuts
In a small bowl, mix the granulated sugar and cinnamon together, and then mix the butter into the sugar mixture until the consistency becomes light and fluffy. Add the salt, almond and vanilla extracts, flour and nuts, and mix well. Refrigerate the dough until it is hard enough to handle. While you work with the dough, preheat the oven to 350 degrees. Shape the dough into one-inch balls, and place them on an ungreased cookie sheet. Bake the cookies for fifteen minutes or until the balls begin to turn golden brown. Roll the warm cookies in additional granulated sugar and cinnamon.
This recipe will make approximately four dozen cookies.
Mexican Wedding Cake Cookies Recipe
Ingredients You Will Need:
1 cup butter
½ cup powdered sugar
1 teaspoon vanilla
2 cups white flour
½ cup pecans, finely chopped
Dash of salt
Powdered sugar for dusting or rolling the cookies
In a large bowl, cream the butter, sugar and vanilla, mixing well. In a separate bowl, combine the flour, pecans and salt and mix well. Add the flour mixture to the creamed mixture and stir, mixing well. The dough will be thick and hard to stir. Roll the dough into small one-inch balls.
Preheat oven to 325 degrees, and get out two large cookie sheets. Place the balls on the cookie sheets, and bake for 20 minutes or until they begin to turn golden brown. Remove from the oven and, while still warm, roll in powdered sugar. Cool the cookies, and then roll them in powdered sugar a second time.
This recipe will make approximately three dozen cookies.
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