Oh my goodness, let me tell you about *Mexican wedding cookies*! These little gems are sweet, buttery, and just melt in your mouth. I remember the first time I baked them; the aroma filled my kitchen, and I could hardly wait for them to cool before sneaking one (or three!). They’re the perfect treat for any celebration, whether it’s a wedding, a holiday gathering, or just a cozy afternoon at home. Rolling them in powdered sugar is such a delightful finishing touch, making them look like little snowballs! Trust me, once you take a bite, you’ll understand why they’re a beloved classic. Let’s dive into making these delicious cookies together!
Ingredients for Mexican Wedding Cookies
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (pecans or walnuts work beautifully)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional powdered sugar for dusting
How to Prepare Mexican Wedding Cookies
Alright, let’s get into the fun part—making these delightful *Mexican wedding cookies*! I promise, it’s a straightforward process that’s just bursting with buttery goodness. Follow along, and I’ll guide you step-by-step!
Preheat and Cream
First things first, you’ll want to preheat your oven to 350°F (175°C). This step is super important because you want your cookies to bake evenly. While that oven is warming up, grab a mixing bowl and cream together your softened butter and powdered sugar. I usually mix for about 2-3 minutes until it’s light and fluffy. Trust me, this is where the magic begins!
Combine Ingredients
Now, it’s time to add in the flavor! Pour in the vanilla extract and mix it well. Then, gradually add the flour and salt to the butter mixture. I like to do this in batches to avoid any flour explosions! Mix until everything is just combined—don’t overdo it! Finally, gently stir in those finely chopped nuts. They add such a lovely crunch and richness to the cookies.
Shape and Bake
Next up, let’s shape those cookies! Use your hands to roll the dough into small balls, about an inch in diameter. Place them on a baking sheet lined with parchment paper, giving them a little space to breathe. Pop them into the oven and bake for 15-20 minutes. You’ll know they’re ready when they’re lightly golden on the bottom but still soft on top. Ooh, the smell will be heavenly!
Cooling and Dusting
Once they’re out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit. After that, it’s time for the signature touch! Roll each cookie in powdered sugar while they’re still warm—this helps the sugar stick. Then, let them cool completely on a wire rack. Once they’re fully cooled, you can give them another dusting of powdered sugar if you want that extra snowy look. Yum!
Nutritional Information
Now, I know you might be curious about the nutritional side of these delicious *Mexican wedding cookies*. Here’s a rough estimate of what you’re looking at per cookie:
- Calories: 120
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Sugar: 5g
- Protein: 2g
- Cholesterol: 15mg
- Sodium: 50mg
Just remember, these numbers can vary a bit depending on the specific ingredients you choose, so consider this a tasty ballpark. Enjoy every buttery bite guilt-free—after all, they’re meant for celebrations!
Tips for Success
Alright, let’s make sure your *Mexican wedding cookies* turn out absolutely perfect! Here are some of my favorite tips that I swear by:
- Quality Ingredients: Always use high-quality butter—it makes a world of difference in flavor. I prefer unsalted butter so I can control the saltiness of my cookies.
- Softened Butter: Make sure your butter is softened to room temperature. This helps it cream more easily with the sugar, resulting in that light and fluffy texture we’re after!
- Chop Nuts Finely: When you’re chopping your nuts, aim for a fine consistency. This way, they’re evenly distributed throughout the dough, giving you that delightful crunch in every bite.
- Don’t Overmix: Once you add the flour, mix just until combined. Overmixing can lead to tougher cookies, and we want these to be melt-in-your-mouth tender!
- Watch the Baking Time: Keep an eye on your cookies as they bake. Ovens can vary, so start checking around the 15-minute mark. They should be lightly golden on the bottom—soft on top is totally okay!
- Cooling is Key: Always let the cookies cool a bit on the baking sheet before transferring them to a wire rack. This helps them set up nicely and prevents breakage.
- Extra Dusting: If you love that powdered sugar look (who doesn’t?!), feel free to dust the cookies twice—once while warm and again after they’ve cooled completely.
With these tips, you’ll be well on your way to creating the most delightful *Mexican wedding cookies* that will impress everyone at your next celebration!
Variations of Mexican Wedding Cookies
Now that you’ve got the classic *Mexican wedding cookies* down, let’s talk about how to mix things up a bit! The beauty of this recipe is its versatility—there are so many ways to add your own twist and make them uniquely yours. Here are some fun ideas to inspire your creativity:
- Nutty Alternatives: While pecans and walnuts are traditional, why not try almonds or hazelnuts? Each nut brings its own flavor and texture, so feel free to experiment!
- Coconut Delight: Add shredded coconut to the dough for a tropical twist. It adds a lovely chewiness that pairs perfectly with the buttery goodness.
- Citrusy Zest: A bit of lemon or orange zest can brighten up these cookies beautifully. Just a teaspoon or so can elevate the flavor and give them a fresh touch!
- Chocolate Lovers: If you’re a chocolate fan, try mixing in mini chocolate chips or cocoa powder. Just replace a little of the flour with cocoa for rich, chocolatey cookies!
- Spiced Up: Experiment with spices like cinnamon or cardamom. Just a pinch can add a warm, aromatic depth to your cookies, making them perfect for fall or winter celebrations.
- Flavor Extracts: Switch up the vanilla extract with almond or hazelnut extract for a different flavor profile. This small change can make a big difference!
Don’t hesitate to get creative—this is your chance to have fun in the kitchen! Each variation brings something new to the table, so have a little adventure and make these cookies your own. I can’t wait to hear about your delicious creations!
Storage & Reheating Instructions
Once you’ve whipped up a batch of those delightful *Mexican wedding cookies*, you’ll want to make sure they stay fresh and tasty! Here’s how to store them properly:
- Airtight Container: Store the cookies in an airtight container at room temperature. They’ll keep well for about a week—if they last that long!
- Freezing for Long-Term Storage: If you want to save some for later (or just can’t resist baking a double batch), you can freeze them! Just make sure they are completely cooled, then place them in a single layer in a freezer-safe container. You can also wrap them in plastic wrap first to keep them super fresh.
- Thawing: When you’re ready to enjoy your frozen cookies, simply take them out and let them thaw at room temperature for a couple of hours. You can even pop them in the microwave for a few seconds if you’d like them a bit warm and melty!
With these storage tips, you’ll be able to savor those buttery, sweet bites of *Mexican wedding cookies* for days to come. Enjoy every crumb!
Why You’ll Love This Recipe
Oh, where do I even start? You’re going to fall in love with these *Mexican wedding cookies* for so many reasons! First off, the preparation is a breeze—seriously, you can whip up a batch in about 40 minutes. That means more time to enjoy your treats and less time fussing in the kitchen!
Then there’s the taste. These cookies are the perfect combination of sweet and buttery, with a delightful crunch from the nuts. Each bite is like a little hug for your taste buds! And let’s not forget about that gorgeous powdered sugar coating—it’s like they’re dressed up for a celebration, which makes them perfect for any occasion. Whether you’re hosting a festive gathering, celebrating a special moment, or just treating yourself on a cozy afternoon, these cookies fit right in.
Plus, they’re so versatile! You can enjoy them as is or get creative with variations to suit your mood or the season. Trust me, once you try making these cookies, they’ll become a cherished recipe in your collection. You’ll find yourself baking them again and again, sharing them with friends and family, and spreading the joy of these delightful little bites wherever you go.
FAQ about Mexican Wedding Cookies
If you’ve got questions about making *Mexican wedding cookies*, don’t worry—I’ve got you covered! Here are some common queries I hear, along with my answers to help you out:
Can I use margarine instead of butter?
While you can use margarine, I highly recommend sticking with unsalted butter for the best flavor and texture. Butter gives these cookies their rich, buttery goodness that’s hard to replicate!
What nuts work best in this recipe?
Pecans and walnuts are traditional choices, but you can definitely switch it up! Almonds or hazelnuts are fantastic alternatives too. Just make sure to chop them finely for even distribution.
How do I know when my cookies are done baking?
The cookies should be lightly golden on the bottom but still soft on top. Keep an eye on them starting at the 15-minute mark, and remember—they’ll firm up a bit as they cool!
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free blend that measures cup-for-cup. Just make sure the blend contains xanthan gum for that perfect texture.
What’s the best way to serve these cookies?
They’re delightful on their own, but you can also serve them with a cup of tea or coffee. For a festive touch, arrange them on a platter dusted with powdered sugar to impress your guests!
Can I freeze the dough before baking?
Yes! You can roll the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag. When you’re ready to bake, just pop them straight into the oven—no need to thaw!
How long do these cookies stay fresh?
Stored in an airtight container, they’ll stay fresh for about a week. If you freeze them, they can last for up to two months—perfect for those unexpected cravings!
I hope these answers help you feel more confident as you bake your *Mexican wedding cookies*! If you have more questions, feel free to reach out—I’m here to help you create the most delicious treats!
Print
Mexican Wedding Cookies: 7 Steps to Sweet Bliss
- Total Time: 40 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Mexican wedding cookies are sweet, buttery treats coated in powdered sugar. They are perfect for celebrations.
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1 cup finely chopped nuts (pecans or walnuts)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Additional powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and powdered sugar until light and fluffy.
- Add vanilla extract and mix well.
- Gradually add flour and salt, mixing until combined.
- Stir in the chopped nuts.
- Shape the dough into small balls and place them on a baking sheet.
- Bake for 15-20 minutes or until lightly golden.
- Let them cool slightly, then roll in powdered sugar.
- Allow to cool completely before serving.
Notes
- Store cookies in an airtight container.
- They can be made in advance and freeze well.
- Use different nuts for varied flavors.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 5g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: mexican wedding cookies
