It seems that everyone has their own version of the “Wedding Cookie.” I have heard it called Mexican, Italian, and Russian. In Mexico they are known as “Polvorones,” referring to the texture of the cookie as it has a soft powdered texture when you bite into it. It is a cookie to be enjoyed with that cold glass of milk or freshly brewed coffee. I learned to make this cookie a few years back while working in a fudge shop, where there were many cookies made every day. For this recipe, of course I had to put my own spin on it by adding the chocolate, both to the batter and to the cookie itself! It almost tastes like a cup of warm cocoa … Mmmm! Keep scrolling to the end to find a more traditional Mexican wedding cookie recipe. #foodieforlife #mexicanfood
Yields up to 4 dozen
2 cups all-purpose flour
2 sticks unsalted butter, at room temperature (1 cup)
4 tablespoons powdered sugar, plus more for dusting
1 tablespoon cocoa powder, plus more for dusting
1 teaspoon vanilla extract
1 cup pecans, finely chopped
½ cup pepitas (pumpkin seeds) or pecans, finely chopped, optional
1¼ cups semi-sweet chocolate chips
1 tablespoon shortening
Candy paper cups
1. Preheat oven to 375ºF.
2. In a large bowl, with a hand mixer, cream the butter until light. Add the powdered sugar and cocoa powder, mix for a minute or two, add in the vanilla. Gradually add in the flour until dough forms. Fold in the pecans and pepitas.
3. On two large, ungreased cookie sheets, roll 48 bite-size balls and place about 1 inch apart on cookie sheets. Place oven rack to the second highest position in the oven. Bake (one pan at a time) for 15 minutes, turning the pan halfway through baking time so they bake evenly. Remove cookies from oven and cool completely. Prepare two more pans lined with wax paper or parchment paper, set aside.
4. Once cookies have cooled, in a medium glass bowl, add the chocolate chips and 1 tablespoon of shortening. Cook on high (in small) microwave for 1 minute on high. Stir well to combine, then cook for 15 to 20 seconds more until chocolate is nice and smooth. Quickly, but carefully take one cookie at a time and dip the bottoms of the cookies in chocolate. Transfer to the lined pans to dry.
5. Once cookies have all been dipped and chocolate has dried, sift together ½ cup powdered sugar and 1½ tablespoons cocoa powder. Dust the tops of cookies. Using a small metal spatula remove the cookies from the cookie sheets and transfer to candy paper cups. Yields up to 4 dozen. Store in airtight containers.
Try adding a little instant coffee and Mexican cinnamon to the chocolate to give it an even more Mexican twist!
A little dip of chocolate makes these extra special!
The chocolate version above of the wedding cookies delicious addition to your holiday baking!
Mexican Wedding Cookies~
Mexican Wedding Cookies
Yields 30 small cookies
1 cup unsalted butter
4 full tablespoons powdered sugar, plus more for dredging
1/2 teaspoon ground cinnamon, optional
1 teaspoon vanilla extract
Zest of 1 orange, optional
2 cups flour
*1 1/2 cups finely chopped pecans, optional
1. Preheat oven to 375 degrees F. Cream the butteruntil very light. Mix in the powdered sugar , cinnamon and vanilla. Beat fro 1 to 2 minutes. Mix in the orange zest. Gradually add in the flour until dough forms. It will appear slighty crumbly. Fold in the nuts, if using.
2. Shape and roll 30 (one inch) balls and transfer them to baking sheets that are lined with parchment paper.
3. Bake on the middle rack of oven for 13 to 15 minutes. Rotate the cookie sheet halfway through baking time. Let cool, then dredge through powdered sugar.
Tips~ Typically, these cookies are a round, like a ball, but I did not add pecans to the ones pictured here.
I really enjoy adding the orange zest to a few of my cookie recipes. It’s a nice flavor, especially during the holidays.