MEXICAN WEDDING CAKES: A Timeless Recipe for Sweet Memories

Table of Contents: Mexican Wedding Cakes

Mexican Wedding Cakes

Remember the joy of holiday baking with your grandmother? The scent of butter and sugar filling the kitchen, the delicate dusting of powdered sugar on tiny, melt-in-your-mouth cookies? This recipe for Mexican Wedding Cakes will transport you right back.

These aren’t just cookies; they’re edible memories, perfect for sharing with loved ones and creating new traditions. If you’re looking for traditional Mexican cookies to add to your holiday spread, or simply a delightful treat to enjoy with afternoon tea, you’ve come to the right place.

These delightful powdered sugar cookies, also known by several other names (more on that later!), are a staple in many households, especially during the festive season. They’re surprisingly easy to make, even if you haven’t baked in a while. The simplicity of the ingredients belies the exquisite taste and texture – a tender, crumbly interior enveloped in a cloud of sweetness.

Whether you’re hosting a family dinner, looking for a sweet addition to a holiday cookie exchange, or just craving a little comfort, Mexican Wedding Cakes are the answer. They’re a beautiful, classic treat that’s sure to impress. This recipe is a wonderful way to bring a little bit of joy and sweetness into your life, and the lives of those you share them with.

This recipe is more than just a set of instructions; it’s a connection to generations past. It’s about slowing down, savoring the process, and creating something beautiful with your own hands. These cookies are a testament to the power of simple ingredients and heartfelt baking. They’re a perfect example of holiday baking at its finest, and a treat that will be cherished by all who taste them.

Alternate Names & Variations

These delightful cookies go by many names! You might also know them as:

* Snowball Cookies
* Russian Tea Cakes
* Butterballs
* Pecan Snowballs (often with chopped pecans added to the dough)
* Polvorones (a Spanish variation, often using almonds)

The core concept remains the same: a buttery, crumbly cookie generously coated in powdered sugar. While variations exist, the classic Mexican Wedding Cakes recipe focuses on a pure, delicate flavor. Some recipes incorporate a touch of almond extract for added complexity, or a sprinkle of cinnamon for warmth.

Ingredients: Mexican Wedding Cakes

Here’s what you’ll need to create these delightful cookies:

• * 1 cup butter, room temperature
• * ½ cup powdered sugar
• * ¼ teaspoon salt
• * 1 teaspoon vanilla extract
• * 2 cups sifted flour
• * Powdered sugar, for dusting (approximately 2-3 cups)

Step-by-Step Instructions

1. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and ½ cup of powdered sugar until light and fluffy. This is best done with an electric mixer, but you can also do it by hand – it just takes a little more elbow grease! Chef’s Tip: Ensure your butter is truly room temperature for the best texture.

2. Add Salt and Vanilla: Beat in the salt and vanilla extract until well combined.

3. Gradually Add Flour: Gradually add the sifted flour, mixing on low speed (or gently folding by hand) until just combined. Be careful not to overmix, as this can result in tough cookies. Shortcut: If you don’t have time to sift the flour, whisk it well to aerate it.

4. Chill the Dough: Wrap the dough in plastic wrap and chill for at least 30 minutes. This makes the dough easier to handle and prevents the cookies from spreading too much during baking.

5. Shape the Cookies: Preheat oven to 325°F (160°C). Roll the dough into small, 1-inch balls. Place them on an ungreased baking sheet, about 1 inch apart.

6. Bake: Bake for 12-15 minutes, or until the bottoms are lightly golden. Chef’s Tip: Don’t let them brown too much, as they will continue to cook slightly after you remove them from the oven.

7. Cool Slightly: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. Dust with Powdered Sugar: While the cookies are still slightly warm (but not hot!), generously roll them in powdered sugar. Repeat this process once or twice to ensure they are thoroughly coated. Getting a good coating is key!

Recipe Card Block (Quick Reference)

Prep Time: 20 minutes
Cook Time: 12-15 minutes
Total Time: 45-60 minutes
Servings: Approximately 36 cookies
Approximate Calories: 120 per cookie (estimate)

Why This Recipe Works & Expert Tips

This recipe works because of the high butter content, which creates a wonderfully tender and crumbly texture. The chilling of the dough is crucial – it prevents the cookies from spreading and ensures they hold their shape.

The double dusting of powdered sugar is also key to achieving that signature snowy appearance and delightful sweetness. This is truly easy comfort food for family dinners or any occasion where a little sweetness is needed.

The key to success with these cookies is to handle the dough gently and avoid overmixing. Overmixing develops the gluten in the flour, resulting in tougher cookies. Also, don’t be afraid to be generous with the powdered sugar – it’s what makes these cookies so special!

Storage, Freezing, and Reheating Tips

Storage: Store Mexican Wedding Cakes in an airtight container at room temperature for up to 5 days. They are best enjoyed fresh, as the powdered sugar can absorb moisture over time.

Freezing: These cookies freeze beautifully! You can freeze the unbaked dough balls for up to 2 months. Place them on a baking sheet lined with parchment paper and freeze until solid, then transfer them to a freezer bag.

Bake directly from frozen, adding a few extra minutes to the baking time. You can also freeze baked cookies, but the powdered sugar coating may become slightly cracked.

Reheating: These cookies are best enjoyed at room temperature. If you’ve stored them in the refrigerator, let them sit at room temperature for about 30 minutes before serving.

People Also Ask: Mexican Wedding Cakes

How do you make traditional Mexican Wedding Cakes?

The process of making traditional Mexican Wedding Cakes involves creaming butter and sugar, adding vanilla and salt, then gradually incorporating sifted flour. The dough is chilled, rolled into small balls, baked until lightly golden, and then generously coated in powdered sugar.

The key is to use high-quality butter and to avoid overmixing the dough to ensure a tender, crumbly texture. These cookies are a beloved part of many cultural celebrations and are often passed down through generations.

What are the key ingredients for these cookies?

The key ingredients for Mexican Wedding Cakes are butter, powdered sugar, flour, vanilla extract, and salt. The high butter content is essential for creating the cookies’ signature melt-in-your-mouth texture. Powdered sugar is used both in the dough and for the generous coating, providing sweetness and a delicate appearance. Sifted flour ensures a light and airy crumb.

Are Mexican Wedding Cakes similar to Russian Tea Cakes?

Yes, Mexican Wedding Cakes are very similar to Russian Tea Cakes! In fact, they are often considered to be the same cookie, just with different names. Both recipes typically involve a buttery, crumbly dough rolled into balls and coated in powdered sugar. The origin of the name varies depending on cultural traditions, but the recipe itself remains largely consistent.

How do you get the powdery sugar coating to stick?

To get the powdery sugar coating to stick, roll the slightly warm (but not hot!) cookies in powdered sugar immediately after removing them from the oven. The residual warmth helps the sugar adhere. Repeat the process once or twice for a generous, even coating. Letting the cookies cool completely before dusting will result in a less effective coating.

Conclusion: Mexican Wedding Cakes

I hope you enjoy this recipe for Mexican Wedding Cakes as much as my family does! They’re a little piece of heaven, perfect for sharing with loved ones and creating lasting memories. Don’t be afraid to experiment with variations – add a touch of almond extract, a sprinkle of cinnamon, or even some chopped nuts. The most important thing is to have fun and enjoy the process.

Now, go ahead and bake a batch! I’d love to hear how they turn out. Share your photos and comments below – I can’t wait to see your creations!

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