Mexican Wedding Cookies, also known as Snowball Cookies, are a beloved dessert that has been enjoyed for generations. These delightful cookies are a staple in many Mexican households, and their popularity has spread far beyond the borders of Mexico. Their delicate and crumbly texture, combined with the sweet and nutty flavors, make them a perfect treat for any occasion. In this article, we will explore the history of Mexican Wedding Cookies and provide you with an easy-to-follow recipe to make them at home.
History of Mexican Wedding Cookies
The history of Mexican Wedding Cookies is not entirely clear, but it is believed that they originated in medieval Arab cuisine. In the Middle East, these cookies were called Ghriba, which means “mounds” in Arabic. The cookies were made with ground almonds and powdered sugar, rolled into small balls, and baked until they were crisp and crumbly.
When the Moors conquered Spain in the 8th century, they brought their recipes and culinary traditions with them. Over time, these recipes were adapted by the Spanish and eventually made their way to the New World through colonization. In Mexico, these cookies became known as Polvorones, which translates to “powdered cookies.” They were traditionally served at weddings and other special occasions, which is how they acquired the name Mexican Wedding Cookies.
Mexican Wedding Cookies Recipe
➤ You’ll need :
- 1 cup unsalted butter room temperature
- 1/2 cup powdered sugar sifted
- 1 tsp vanilla
- 2 cups all-purpose flour
- 1/2 tsp ground cinnamon optional
- 1/4 tsp salt
- 1 cup finely chopped toasted pecans 115g
- 1 1/2 cups powdered sugar for rolling
➤ Step-by-Step Guide to Making it :
Toast pecans in a 350°F oven for 5-10 mins or until fragrant. Cool completely. Pulse in a food processor until finely ground. Measure out 1 cup (115g), and set aside.
Line two baking sheets with parchment or silicone mats. Set aside.
Whisk flour, salt, and cinnamon in a medium bowl. Set aside.
Cream butter and powdered sugar until smooth and fluffy. Add vanilla and mix until combined.
Add flour mixture and mix until combined. Add finely chopped pecans, and mix on low until combined.
Chill cookie dough for 30mins or until firm enough to roll into balls.
Portion cookie dough using a small cookie scoop (2tsp, 15g) and roll into balls (about 1″ wide). Place on baking sheet and chill for 15mins.
Preheat oven to 325°F. Bake cookies (I did 15 per sheet) for 15-17 minutes or just until the bottoms are golden. Do not over bake.
Cool cookies on sheet for 5mins, toss in powdered sugar and place on a cooling rack. Once cookies have cooled completely, toss in powdered sugar again.
Store at room temperature in an airtight container for a couple weeks or freeze for 1-2 months. You may need to toss in powdered sugar again once thawed.
- For an extra nutty flavor, toast the chopped nuts in a dry skillet over medium heat for a few minutes before adding them to the dough.
- If the dough is too sticky to handle, chill it in the refrigerator for 30 minutes before rolling into balls.
- To ensure even baking, rotate the baking sheet halfway through the cooking time.
- Don’t be tempted to overbake these cookies – they should still be fairly pale in color when you take them out of the oven.
One serving (1 cookie) of Mexican Wedding Cookies contains approximately:
Saturated Fat: 4g
While these cookies are undeniably delicious, they are also fairly high in calories and fat, so it’s important to enjoy them in moderation as part of a balanced diet. With that said, they’re a great treat to share with friends and family during special occasions or just for a cozy night in. So grab a glass of milk and enjoy these delightful little snowballs!
This is an easy one and oh so good.
Try it out and don’t forget to RATE and COMMENT below!