Mexican Wedding Christmas Cookies

What kind of recipe is it?

Mexican wedding cookies are delightful, buttery confections, also known as polvorones, that are typically served at weddings and festive celebrations in Mexico.

These small, rich cookies are characterized by their crumbly texture, made from a blend of finely chopped nuts, flour, and sugar, all rolled in powdered sugar for a sweet finish.

They’re perfect for those looking to impress guests with a unique treat or for anyone wanting to experience a traditional Mexican dessert.

Ideal for all skill levels, these cookies bring warmth and joy to any occasion.

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Ingredients

Ingredient	Quantity
All-purpose flour	2 cups
Unsalted butter	1 cup (2 sticks), softened at room temperature
Powdered sugar	3/4 cup (plus extra for rolling)
Chopped nuts (walnuts, pecans, or almonds)	1 cup
Vanilla extract	1 teaspoon
Salt	1/2 teaspoon

These ingredients will create the classic flavors and textures unique to Mexican wedding cookies. Make sure to measure accurately for the best results!

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Cooking Steps

Preheat your oven to 175 °C (350 °F) and position the rack in the center. Line a baking sheet (approximately 46 x 33 cm or 18 x 13 inches) with parchment paper or lightly grease it.
In a large mixing bowl, combine 2 cups of all-purpose flour and 1/2 teaspoon of salt. Whisk together to guarantee even distribution of the salt.
In a separate bowl, cream together 1 cup (2 sticks) of softened unsalted butter and 3/4 cup of powdered sugar using an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
Add 1 teaspoon of vanilla extract to the creamed butter and sugar mixture and mix until well combined.
Gradually add the flour and salt mixture to the butter mixture, mixing on low speed until just combined, about 1-2 minutes.
Don’t overmix.
Gently fold in 1 cup of chopped nuts (walnuts, pecans, or almonds) into the dough using a spatula until evenly distributed.
Using your hands, form the dough into 2.5 cm (1-inch) balls and place them spaced 5 cm (2 inches) apart on the prepared baking sheet.
Bake for 15-20 minutes or until the bottoms are lightly golden, and the cookies are set but still soft to the touch. The aroma should be fragrant with a hint of nuttiness.
Remove the baking sheet from the oven and allow the cookies to cool on the sheet for 5 minutes.
While still warm, roll each cookie in additional powdered sugar to coat. This will help the sugar adhere as the cookies cool down.
Transfer the coated cookies to a wire rack and let them cool completely for at least 30 minutes, during which time they’ll firm up.
Store the cooled cookies in an airtight container at room temperature for up to a week to maintain their freshness.

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Variations

Chocolate Chip Mexican Wedding Cookies: Add 1 cup (150 g) of semi-sweet chocolate chips to the dough for a rich, indulgent twist.
Gluten-Free Mexican Wedding Cookies: Replace the 2 cups (250 g) of all-purpose flour with a gluten-free flour blend for a gluten-free version that maintains the same texture.
Vegan Mexican Wedding Cookies: Substitute the 1 cup (225 g) of unsalted butter with 1 cup (240 ml) of coconut oil and use a flaxseed egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the egg to create a dairy-free and egg-free option.
Spiced Mexican Wedding Cookies: Incorporate 1 teaspoon of ground cinnamon and 1/2 teaspoon of ground cardamom into the flour mixture for a warm, spiced flavor perfect for the fall and winter months.

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Tips on plating and presentation

While preparing your Mexican Wedding Cookies, I always think about how presentation can elevate the overall experience.

I love arranging the cookies on a decorative plate, dusted with powdered sugar, and garnishing with fresh mint or edible flowers.

Using vibrant colors and contrasting textures adds charm. Keeping everything neat and tidy makes the cookies even more inviting, enchanting my guests right away!

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What other dishes can I pair it with?

After perfecting the presentation of my Mexican Wedding Cookies, I love thinking about what other dishes can complement them beautifully.

These cookies pair wonderfully with a rich chocolate cake, adding a delightful contrast. I also enjoy serving them alongside a light fruit salad, which brightens the overall dessert table.

For a festive touch, consider adding spiced nuts or cheese to balance the sweetness.

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What drinks can I pair it with?

To enhance the experience of enjoying Mexican Wedding Cookies, I love to pair them with a cup of spicy Mexican hot chocolate.

The rich chocolate complements the cookies’ buttery texture, while the spices add a delightful kick.

For a lighter option, I also enjoy a mildly fruity red wine.

Both drinks enhance the flavors beautifully, creating a memorable holiday treat.

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Frequently Asked Questions

Can I Use Alternative Flours for This Recipe?

I’ve used alternative flours like almond, coconut, and oat flour in various recipes. Just keep in mind, the texture and flavor might change a bit, but it’s always fun to experiment!

How Long Do These Cookies Stay Fresh?

These cookies stay fresh for about a week if stored in an airtight container. I’ve found that chilling them can even enhance the flavor, making each bite delightful for days after baking. Enjoy!

Can I Freeze the Dough Ahead of Time?

Yes, you can freeze the dough ahead of time! I usually wrap it tightly in plastic wrap and store it in an airtight container. It stays fresh for up to three months in the freezer.

Are There Nut-Free Options Available?

I often make nut-free options by substituting with sunflower seed flour or simply sticking to all-purpose flour. It keeps the texture delightful while ensuring everyone can enjoy them without worry. Give it a try!

What Is the Origin of Mexican Wedding Cookies?

I’ve learned that the origin of these cookies traces back to Spanish traditions, where they were originally made for weddings and celebrations, evolving over time into a festive treat enjoyed in various cultures, including Mexican.