Also referred to as Mexican wedding cakes, these buttery cookies originated outside of Mexico. Their creation has been traced back to medieval Arab baking that predominantly featured ingredients like butter, sugar, spices and nuts.
In English, they are referred to either as Mexican wedding cookies or Mexican wedding cakes, which is slightly misleading as they are not cakes nor does they replace a traditional wedding cake in a Mexican wedding reception. The cookies, known in Mexico as biscochitos, appear at either the dessert bar, among the buffet items or on plates distributed among tables. In Mexico they are made either in ball or crescent shapes.
Mexican wedding cookies, or Russian teacakes, are made from the same base ingredients including butter, confectioner’s sugar, wheat flour, chopped nuts such as walnuts, pecans, hazelnuts and almonds and vanilla extract. The ingredients are mixed together and either rolled into small balls or shaped into crescent moons. The cookies are then baked and rolled in powdered sugar twice. Variations to the recipe are slight, hinging on only the variety of nut used, type of extract (sometimes almond) and the shape the cookie is formed into.
Aside from Mexican wedding cookie, biscochitos and Russian teacake, the crunchy buttery ball also goes by the name polvornes in Spain, butterballs, Swedish teacakes, moldy mice, pecan sandies, Danish almond cookies, Finnish butter strips, Napoleon hats and melting moments. The same cookies (same ingredients and method but with different shapes) go by different names various regions around the world, and it is impossible to state who was the first to pioneer the recipe.
By hand, cream the butter and sugar until smooth. (the heat from your hand with continue to softened the butter). Add the vanilla. Gradually add the flour and continue to mix together, by hand until combined.. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent or roll into a small ball. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners’ sugar and place on a cookie sheet. Cookies can touch each other. (This is the “secret”). Place the cookies that have been rolled once in the confectioner sugar, in the freezer for at least 30 minutes. Remove and re-coat each cookie with the confectioner sugar. Store cookies in an air-tight jar or tin (they will last longer if stored this way instead of using tupper-ware containers.
The term “Mexican wedding cookie/cake” did not appear in the American vocabulary until the early 1950s, after which the term appeared in virtually every basic baking cookbook. At the same time, recipes for “Russian teacakes” began disappearing from the same books. Russian teacakes and Mexican wedding cookies are virtually the exact same thing in both ingredients, method and final product. Many historians speculate that the term Mexican wedding cookie/cake was used to replace the term Russian teacake due to the strained U.S. relationship with Russia at the time (the Cold War).
Since I strongly believe that cookies make for excellent Christmas or hostess gifts, I found these “treat bags” that are perfectly adorable to put the cookies in. The bags come with different colored twist ties (red, green, silver. etc.) which only make them more suitable for the holiday. I got the idea for these bags from the eco-lodge in San Sebastián because that’s how they were given to us and I thought the packaging was so sweet. Another cookie bag option that I also use are these paper bag ones that work really well.
During our trip, we stayed one night in San Sebastián, a very old (founded in 1605) mining town nestled in the mountains of western Jalisco, about a 2-hour drive from Sayulita. We stayed at probably one of the most amazing places I’ve ever been to: an ecolodge bed and breakfast with only 3 cabins on the property. Our cabin was surrounded by nature, had a beautiful fireplace in the center of the room, and it felt like we were the only two people in the entire town since it was so secluded. A breathtaking experience. Along with delicious local coffee available in every room, we also received, as a gift, a bag of Polvorones, or Mexican Wedding Cakes.
Alex and I are back from our vacation to Sayulita, Mexico and it was a seriously amazing trip. We’ve been together for 6 years exactly (today is our anniversary) and this trip was actually our first tropical/beach vacation. We live in Orange County, so we always felt like going to Hawaii or somewhere tropical wasn’t a necessity but I’m so glad that we chose to visit Sayulita. I want to save what I have to say about the trip for an upcoming city guide, but for now, I’ll share that it was a unforgettable trip filled with memories that Alex and I will cherish for the rest of our lives.
Whatever you choose to call these cookies, they are insanely delicious, equally as simple to bake and are a quintessential Christmas cookie to serve or pass out as gifts. As well as being small in size, they have a light and crisp texture and each cookie is packed with flavor thanks to the addition of a healthy amount of butter and nuts. Traditionally, Mexican Wedding Cakes are made with toasted pecans or walnuts, but you can also use almonds or cashews. I’ve tried them with pecans, cashews and almonds, and I personally think pecans yield the best tasting cookies and are most similar to what was given to us in San Sebastián. But, as always, use what you have on hand or whichever nut you prefer. Lastly, and most importantly, these cookies get most of their sweetness by rolling the baked cookies through powdered sugar not once, but twice. It’s a fun, albeit messy, process but it is what sets these cookies apart from any other buttery cookie.
The cookies require only 7 ingredients and I’m confident that you will probably have all of them in your pantry and refrigerator already: butter, flour, one of the nuts listed above, powdered sugar, ground cinnamon, vanilla extract and salt. There’s no eggs or leavening agents, which makes these cookies as basic as possible. So although I’m posting this recipe only a couple of days before Christmas, I believe that you still have ample amount of time to get these done. And the bonus of making a batch of these irresistible cookies? A single batch yields about 40 cookies. But I will warn you: they’re so small and addicting that it’s very easy to eat 5-7 in one sitting. Just sayin’.
Mexican Wedding Cakes Recipe Demonstration – Joyofbaking.com
FAQ
What country are Mexican wedding cookies from?
What is the difference between Italian wedding cookies and Mexican wedding cookies?
What is the history of snowball cookies?
Which classic cookie ingredient do Mexican wedding cakes Lac?
Are Mexican wedding cakes a cookie?
Mexican Wedding Cakes are actually a cookie! Also called Russian Tea Cakes, these super simple cookies contain nuts (usually pecans or walnuts) and are dusted in powdered sugar. Add these to your holiday baking or make them in a matter of minutes for a sweet treat. Are Russian Tea Cakes the same as Mexican wedding cookies?
Do Mexican weddings have cakes?
Mexican weddings typically include cakes as part of the celebration. One traditional cake that is commonly seen at Mexican weddings is the Polvorones, which are more like cookies than cakes. Despite their cookie-like texture, Polvorones have a long-standing tradition in Mexican weddings and are often included in the dessert display.
Where did the Mexican wedding cake cookie come from?
The beginnings of the Mexican wedding cake cookie are far removed from Mexico. Food historians believe that it has its origins in medieval Arab cookery; the Middle East has a long tradition of rich special-occasion pastries using butter, honey, sugar, spices and nuts.
Are Mexican wedding cookies the same as Russian tea cakes?
Yes, Mexican Wedding cookies and Russian Tea Cakes are two names for the same cookie. These cookies have a buttery shortbread flavored with a hint of nut taste. The powdered sugar coating adds the perfect sweet finish. Mexican Wedding Cakes are actually a cookie!