Mexican Wedding Cookies Recipe: A Delightfully Delicate Treat
These delicate and melt-in-your-mouth Mexican Wedding Cookies (also known as Russian Tea Cakes or Snowballs) are a festive treat perfect for any occasion, especially holiday gatherings. This recipe focuses on achieving that perfectly buttery, crumbly texture and subtly sweet flavor that makes them so irresistible. Let's get baking!
Ingredients You'll Need:
- 1 cup (2 sticks) unsalted butter, softened (very important for texture!)
- 1/2 cup powdered sugar
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped pecans or walnuts (optional, but highly recommended!)
- 1 cup powdered sugar, for coating
Step-by-Step Instructions:
1. Cream Together the Butter and Sugar:
This is crucial for achieving the right consistency. Using an electric mixer, cream together the softened butter and 1/2 cup powdered sugar until light and fluffy. This process incorporates air, leading to a lighter cookie. Don't rush this step!
2. Add Flavor and Mix Well:
Beat in the vanilla extract until fully combined. The vanilla adds a lovely depth of flavor that complements the buttery sweetness.
3. Gradually Incorporate Dry Ingredients:
In a separate bowl, whisk together the flour and salt. Gradually add this mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix; overmixing develops gluten and results in tough cookies.
4. Add Nuts (Optional):
If using, gently fold in the chopped pecans or walnuts. The nuts add a delightful crunch and a richer flavor profile.
5. Shape the Cookies:
Roll the dough into 1-inch balls. This is easiest to do with slightly floured hands to prevent sticking.
6. Chill the Dough (Optional but Recommended):
Chilling the dough for at least 30 minutes (or even up to an hour) firms it up, preventing the cookies from spreading too much during baking. This step contributes to perfectly shaped cookies.
7. Bake to Perfection:
Preheat your oven to 350°F (175°C). Place the cookie balls onto ungreased baking sheets, leaving some space between each cookie. Bake for 12-15 minutes, or until the edges are lightly golden. Keep a close eye on them as oven temperatures can vary.
8. Coat in Powdered Sugar:
While the cookies are still warm, roll them in the remaining 1 cup of powdered sugar. This creates that signature snowy, delicate coating. Let them cool completely on a wire rack before serving.
Tips for the Perfect Mexican Wedding Cookie:
- Softened Butter is Key: Make sure your butter is truly softened, not melted. This ensures proper creaming and a tender crumb.
- Don't Overmix: Overmixing develops gluten, leading to tough cookies. Mix only until combined.
- Chill the Dough: Chilling helps prevent spreading and ensures perfectly shaped cookies.
- Use Quality Ingredients: Using good quality butter and vanilla extract makes a noticeable difference in the flavor.
Serving Suggestions:
These cookies are perfect served with a cup of hot tea or coffee, making them a delightful treat for any afternoon gathering or holiday celebration. Their delicate texture and subtle sweetness make them an ideal accompaniment to stronger, more flavorful beverages.
Enjoy your baking! Let me know in the comments how your Mexican Wedding Cookies turned out!
