Amazing in every way, these best melt in your mouth mexican wedding cookies are not only tender and sugary, but also rich and buttery. Now might be a good time to give them a go if you haven’t before. Just one mouthful is all it takes to fall in love!
The most delicious ones are the ones you can eat with your hands. Nuts are another way in which mexican wedding cookies may be customized. Pecans are my preferred nut, although walnuts and almonds will work in a pinch.
This is a terrific dish for youngsters to try out under your watchful eye, since it requires little cooking skills and ingredients. They’ll have a great time rolling them in the sugar and then popping them in their mouths.
Don’t put off making these delicious & best melt in your mouth mexican wedding cookies till the next wedding you attend. This upcoming holiday season, give them a try as a tasty and celebratory treat. They’re perfect for a holiday treat.
INGREDIENTS:
- 2 cups of flour
- 1/2 teaspoon salt
- 1 cup toasted raw pecans
- 1 cup softened butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
DIRECTIONS:
- The step of toasting the nuts is optional, but it will give these cookies a great, rich taste, therefore I strongly suggest that you do it.
- Preheat oven to 350 degrees F. Put the nuts in a single layer on a baking sheet and bake them for six to eight minutes, or until they are aromatic and have a light golden brown color. Give them some time to calm off.
- In a dish of a moderate size or in a kitchen aid, which is what I do most of the time, cream together the butter, vanilla, and almond extracts. Incorporate the powdered sugar into the mixture.
- Continue to add the flour a bit at a time until it is completely incorporated into the mixture.
- Once the pecans have cooled down, throw them in a food processor or chop them with a knife until they are in a relatively fine consistency. Pecans should be coarsely chopped and there should be 1 cup worth.
- Add the pecans and stir them in.
- Place the dough in the refrigerator for at least one hour, then use your fingers to roll it into balls measuring one inch in diameter. Position between 1 and 2 inches apart on a cookie sheet that has not been buttered.
- Bake in an oven that has been warmed at 350 degrees Fahrenheit for 12 to 15 minutes, or until the bottom is just beginning to turn golden brown. Place on a wire rack to cool.
- Coat the cookies in powdered sugar so that they resemble snowballs and roll them in the sugar. Since some of the sugar may be absorbed into the cookie and make it seem less white, I prefer to finish by sifting more powdered sugar over the top before serving.
- Once the food has had the chance to totally cool down, keep it in an airtight container.
TIPS FOR THE BEST COOKIES:
- To thoroughly combine the ingredients, you should use either a stand mixer or an electric mixer. Due to the very dense consistency of the dough, a hand mixer will not suffice.
- Before using the powdered sugar, be sure to pass it through a sieve to remove any clumps.
- When forming the dough into balls, you should do it using a cookie scoop to ensure consistency. If you go past one inch per cookie, the cookies won’t bake properly and won’t be edible.
- To prevent the butter from spreading, you must use cold butter in this recipe. Remove the butter from the refrigerator ten minutes before it is going to be used.
- Before placing the cookies in the oven, do not oil the cookie sheets; doing so will cause the cookies to spread out too much. For this dish, I think silicone baking pans or baking sheets coated with parchment paper would work very well.
- Place the balls of cookie dough in the refrigerator for thirty minutes before baking them if you find that they are unable to maintain their form. This will stop the disease from spreading.
- Make sure you don’t overcook the cookies! It is not intended for them to have a golden brown appearance. They just need 11 to 13 minutes in the oven, or until they reach the desired level of firmness.
- To get the charming appearance of snow on the cookies, cover them twice with powdered sugar. After the cookies have been chilling for approximately 5 minutes, apply the first coating. Because some of the sugar is going to melt as a result of the heat, you are going to require a second coating. Once they have reached room temperature, give them another coating of powdered sugar.
HOW TO STORE THE COOKIES:
- To keep the best melt in your mouth mexican wedding cookies fresh for up to five days, place them in an airtight container and keep them at room temperature.
- You may store them in the refrigerator for up to a week; however, before serving them, you should allow them to rest out on the counter for a few minutes. These cookies have a better flavor when they are at room temperature.
- You may also choose to freeze the cookies for up to three months in order to extend their shelf life. Before serving, you need to let them thaw at room temperature until they are pliable.
- In addition to this, you may freeze the cookies before you bake them. After the formed balls have been frozen for two to three hours, arrange them in a single layer on a baking sheet.
- Once the balls have been frozen, put them to a bag that is suitable for the freezer and then squeeze out as much extra air as possible before closing the bag.
- The best melt in your mouth mexican wedding cookies may be baked immediately after being removed from the freezer; the baking time should be increased by one minute.
FAQ’s
What are the ingredients in mexican wedding cookies?
A. Flour, butter, nuts that have been finely chopped, confectioner’s sugar, and vanilla essence are the components that make up Mexican wedding cookies at their most fundamental level.
Are mexican wedding cookies authentic?
A. These buttery sweets, which are often referred to as Mexican wedding cakes, really have their roots in a country other than Mexico. Their origin may be traced back to medieval Arab baking, which used components such as butter, sugar, spices, and nuts to a far greater extent than in modern baking.
What’s the deal with my crumbly mexican wedding cookies?
A. The richness of the dough, which is made with butter, together with the abundance of crushed nuts contribute to the delicate, melting quality of Mexican Wedding cookies. These cookies do not include any egg to help them stick together, which is why they are more crumbly than chewy when eaten. Because of this, they resemble shortbread more than other types of cookies, such as sugar cookies.
What is the shelf life of wedding cookies?
A. After the snowball cookies have been allowed to cool completely and been coated in confectioner’s sugar for a second time, they need to be kept in a container that does not allow air to circulate. These will stay fresh for approximately 10 to 14 days at room temperature, but they will keep much longer in the freezer.
Can wedding cookies be frozen?
A. You don’t have to bake the cookies the night before your wedding, which is a good thing since you shouldn’t! You don’t need the added stress. The best part about cookies is that you don’t have to. Because most cookies are able to retain their texture and flavor when frozen, you may bake them up to a week in advance and then follow these easy defrosting steps to have them ready for your special occasion.
