Mexican Wedding Cookies

Mexican wedding cookies, also known as Russian tea cakes, are very popular not only in Russia and Mexico, but all around the world. There are many interesting things about these cookies. Firstly, though these cookies are called wedding cookies, they are mostly eaten around Christmas! But the most unique thing about these cookies is that, they do not look like cookies at all! They actually look like balls, and that's why they are also called butterballs. If you come across the term Mexican wedding cakes when you are searching for these cookies, then don't get confused as these cookies are also known as Mexican wedding cakes! So that makes four names for the same dish! I am sure you must be getting curious to try this dish, so here are some yummy recipes.

How to Make Mexican Wedding Cookies
Ingredients

• 5 cups sifted pastry flour
• 1 pound soft unsalted butter
• Powdered sugar for dusting
• 1 cup powdered sugar
• 2 tbsp vanilla
• 2 cups finely chopped pecans
• 1 tsp salt

Process

Preheat the oven to 350 degrees. Now in a mixer, add powdered sugar and butter and beat until fluffy and light, for about 10 - 15 minutes. Then add in pecans, salt and vanilla. Blend and remove from the mixer. Add in pastry flour by hand but do not mix too much. Form small balls out from the dough and place them on a buttered cookie sheet. Bake for about 10 - 12 minutes and set on a wire rack for cooling. Take powdered sugar in a bowl and roll the cookies slightly in it. When cold, place the cookies in airtight containers, if you do not wish to serve them immediately.

Chocolate Mexican Wedding Cookies
Ingredients

• 1 cup ground pecans
• 1 cup butter, softened
• ¼ cup sweet chocolate, grated
• ⅓ cup confectioners' sugar
• 2 tsp vanilla extract
• ½ cup German sweet chocolate, grated
• 1¾ cups all-purpose flour
• ½ cup confectioners' sugar
• ¾ tsp ground cinnamon
• 1 pinch salt

Process

Mix butter and ⅓ confectioners' sugar until fluffy and light and then add vanilla extract. Take a separate bowl and put ground pecans, flour, salt, ½ cup ground chocolate and cinnamon in it and mix well. When mixed well, add the dry ingredients to the creamed mixture. Now wrap the dough in plastic wraps and chill until firm, for about 1 - 2 hours. Now preheat the oven to 180 degrees C and start shaping the dough into 1 inch balls, and place them on a non-greased baking sheet. Bake until the cookies are firm, for about 15 - 18 minutes and then cool slightly on the baking sheet. For coating, sift ¼ cup of the ground cocoa and ½ cup confectioners' sugar in a bowl. Roll the cookies in the mixture, until they are warm.

Mexican Wedding Cookies Without Nuts
Ingredients

• 2 eggs
• Cinnamon-sugar mixture
• 1 tbsp crushed whole cinnamon
• 6½ cup flour
• 1 tsp crushed anise seed
• 1 jigger of wine (any kind)
• 1 cup sugar
• 1 lb lard

Process

Preheat the oven at 400 degrees F and crush the anise seeds along with the whole cinnamon. Beat sugar and lard and then add in flour, cinnamon, wine and eggs. Mix well, advisably with hands. Once mixed, take a board and place it on it and start rolling out ½ inch thick pieces of any shapes. Now place the pieces on the non-greased cookie sheet and bake for 15 minutes. Bake until the cookies are set, not brown. When baked, remove from the sheet and roll in cinnamon and sugar mixture. Let cool.

These were some easy recipes, weren't they? Don't worry, they're going to turn out great! Wedding or no wedding, you should try these yummy and different looking cookies at least once! You can also organize an international food party now!