Do you like a cookie that almost melts in your mouth and is very soft, buttery and nutty? If yes, you are in the right place. Try these rich and addictive Mexican wedding cakes. They are so irresistible that you end up eating the whole batch in one sitting. I am not kidding, just sharing my experience:)
You might have heard of these cookies in other names like Italian wedding cookies, Swedish tea cakes, butterballs, polvorones or snowballs. These cookies are exceptionally easy to make and need only very few ingredients (no eggs too!!). You can add nuts like pecans ,walnuts, hazelnuts or almonds in Mexican wedding cakes. I would strongly recommend toasting the nuts before baking to boost up the nutty flavor.
Now that Christmas is approaching, this is the perfect time to bake some holiday cookies and enjoy. These cookies make a wonderful gift for your loved ones. If you don’t like sweet cookies, don’t worry. Just enjoy it without dipping it in the powdered sugar (like my Mr. does). They are still delicious!!! But I would strongly recommend that final step of dipping in powdered sugar or sprinkling powdered sugar over the cookies. It tastes heavenly and just melts in your mouth!!!
Ingredients: (Makes 15 cookies)
- Almonds slivered 1/2 cup (55 gm)
- Unsalted butter at room temperature 1/2 cup (113 gm)
- All purpose flour 1 cup (130 gm)
- Salt a small pinch
- Icing sugar/powdered sugar/confectioners sugar 1/4 cup + 2 tbsp. (45 gm)
- Vanilla extract 1/2 tsp.
- Powdered sugar/icing sugar sifted /confectioners sugar 1/2 to 3/4 cup
- In a frying pan, toast nuts on stovetop on medium flame until it turns lightly brown and gives a nutty aroma. Keep a close watch not to burn the nuts. Let it cool.
- When the nuts are cooled, in a mixer, add 1 tbsp. flour in the recipe with the cooled nuts and pulse 2 to 3 times to get a fine mixture(Small nut crumbs are okay..). Do not over process it as nuts may leave oil and form a paste. Alternatively you can finely chop the nuts.
- Using a hand whisk, whisk together flour and salt.
- In a medium sized bowl, using a hand mixer on medium speed beat softened butter, sugar and vanilla extract until well combined.
- Add the remaining flour mixture and beat on medium speed until just combined. Do not overmix.
- Add the nut mixture and fold in using a spatula.
- Cover the dough and refrigerate for about 1 hr.
- Preheat oven at 350 degree Fahrenheit/180 degree Celsius, 10 minutes before baking. Line a cookie sheet with parchment paper.
- Make 1 inch size round balls and place it in the lined cookie sheet/baking pan at least 2 inches apart. Bake for about 13 to 15 minutes or until the sides of the cookies just start to brown. Rotate the baking sheet front to the back halfway through baking to ensure even baking.
- Once the cookies comes out of oven, transfer in to a baking rack. When the cookies are warm, dip each cookie in a bowl of powdered sugar or sprinkle powdered sugar on top through a strainer.
- You can use pecans or walnuts or hazelnuts instead of almonds.
- Toasting nuts is highly recommended. You can toast nuts in a 350 degree Fahrenheit/180 degree Celsius preheated oven for 7 to 8 minutes.
- You can process nuts in a food processor also. Another option is to finely chop the nuts using a knife.
- Add 1 tbsp. flour to nuts while processing in a mixer/food processor to prevent forming a nut paste.
- Dip cookies in powdered sugar only when it is warm. If hot cookies are dipped in powdered sugar, it will become very soggy.
- Refrigerating cookie dough before baking ensures round cookies.
- You can make powdered sugar at home. For 1 cup powdered sugar, mix 1 cup granulated sugar + 1 tbsp. cornstarch and blend well in a mixer until the sugar is well powdered.
- Use good quality butter for best results.
- once the cookies are cooled, store in an airtight container. They stay fresh in room temperature for a week.