Today I want to introduce you to a super simple yet easy way for making the best Mexican wedding cookies with only 5 ingredients. Even if you’ve never visited Mexico or had much exposure to Mexican foods, chances are you’ve tasted a Mexican wedding cookie. That’s because this simple yet delicious butter cookie goes by many other names and is found in many different cultures, from Russia to Mexico.
As the name suggests, these cookies are a common sight at Mexican weddings and we call them “Galletitas de boda.” We normally serve them in addition to the traditional fruity Mexican wedding cake. However, these cookies are by no means limited to weddings.
They are also Mexico’s traditional Christmas cookie, and make an appearance at lots of other holidays and family celebrations.
If you are really looking into the traditionalMexican wedding cakes and cookies I recommend you to read my Mexican Wedding Cake Traditions article.
Fun Facts About Mexican Wedding Cookies
•We find this basic recipe in many countries around the world such as Spain, Finland, Sweden, Denmark, Russia, France, and America.
• This cookie is simple to make and has just 5 ingredients.
• The Mexican version of this recipe is unique because we bake it in either round balls or crescent shapes. That’s how you spot if it is Mexican or not…
• We knew these cookies in the United States as Russian teacakes until the early 1950s, when suddenly cookbooks began calling them Mexican Wedding Cookies instead. Some people think that this happened because rising tensions between the US and Russia caused all things Russian to go out of style.
Best Mexican Wedding Cookie Recipe
Here is a great Mexican wedding cookie recipe adapted from backpocketrecipes.com
• 1 cup (2 sticks) salted butter. Be sure to let the butter sit out until it is soft.
• 1 cup powdered sugar. Also set aside some extra to roll the finished cookies in.
• 1 teaspoon vanilla. If you can, try to use real Mexican vanilla.
• 1 and 3/4 cups flour
• 1 cup pecans. Toast these in your oven for a little bit and then crumble them by hand
Instructions to make Mexican wedding cookie
1. Turn on the oven and preheat to 275 degrees F or 135 degrees Celsius
2. Cut out squares of parchment paper and line some cookie sheets with them so the cookies won’t stick.
3. Cream the butter and sugar together until smooth. It’s best to do this by hand.
4. Add the vanilla.
5. Gradually add the flour.
6. Once the flour is all mixed in, gently fold in the pecans.
7. Dust your hands with flour, remove a bit of dough and mold it into a small ball or crescent. You should get about 2 dozen cookies.
8. Place shaped dough onto the parchment paper-lined cookie sheets.
9. Bake for 40 minutes.
10. Allow cookies to cool just enough so that you can handle them.
11. Pour some powdered sugar into a small bowl, then roll the warm cookies in the sugar and set them aside on another cookie sheet.
12. Place the sugar-coated cookies in the freezer.
13. After 30 minutes, remove the cookies from the freezer and roll each one in powdered sugar a second time.
14. Store cookies in an airtight jar or tin.
If you want to experiment with this recipe, you can try using almond extract instead of vanilla, or using almonds or some other type of nut instead of pecans. You could also try making different shapes.
This is such a simple yet versatile recipe it should be easy to make it your own. Keep passing down some Hispanic culture through foods!