Mexican Wedding Cake Cookies

Last updated on December 20th, 2024

Mexican Wedding Cake Cookies are a tender butter cookie loaded with a nutty texture that melts-in-your-mouth. This classic cookie goes by several names: Mexican Wedding Cake Cookies, Russian Tea Cakes, and Snowballs. This is one of my favorite family Christmas cookies. I found this recipe in my grandmothers, mothers, and mother-in-laws recipe files! All of their recipes have the same recipe with the exception of the title name and type of nuts that were used.

Ingredients

Butter: Since butter is the star ingredient in shortbread, the higher quality butter, the better your shortbread will taste. I use either Challenge or Land O’ Lakes European Style. European butter has more flavor and less water. It’s also churned longer and produces a higher percentage of fat (82%-85%), producing a slightly more tangy flavor. American butter is regulated by the USDA to have a minimum of 80% fat.

Nuts: Since these are small cookies, grind up the majority of the nuts used (walnuts, pecans, and almonds) into a fine chop, like a sandy meal-like consistency. You can leave a bit larger for a bit of added texture. To chop the nuts I like to use a Cuisinart mini-food processor. Its really your choice of combination for the nuts since walnuts, pecans or almonds all work in this recipe.

Vanilla: Always use good quality all-natural, pure vanilla extract in your baking. If you purchase vanilla, be sure it only contains vanilla beans and alcohol. I make my own vanilla, which is super simple to make: Take 8 oz. of bourbon and add 5-7 vanilla beans that are spilt down the middle and let it sit for 3-6 months. As you use it replace the bourbon and add more beans. Store in dark, cool place and it can last many years. I prefer to use bourbon but you can also use vodka.

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Method

1. GATHER EQUIPMENT

• Basic baking equipment: measuring cups and spoons, liquid measuring cups, spatula, bowls, pie plate
• Highly Recommended: food processor, stand mixer or pastry blender to make the pie crust
• Recommended, not required: pie shield (homemade foil works too), a pastry wheel (for cutting top-crust strips), mini-cookie cutters (for making shapes), and pastry mat.

2. PREP INGREDIENTS

• Place ice cubes in glass of water and set aside. When you go to use the water it needs to be ice cold.
• Prep apples by slicing or cutting into bite-size pieces and set aside. Rough chop the cranberries.
• Dice up butter into small cubes and put in freezer until making the crust. Use frozen butter and dice into small cubes and put right back into the freezer if your not making the dough right away.

3. MAKE THE COOKIE DOUGH

chill the dough: Scoop dough onto a cold, ungreased baking sheet without a silpat non-stick baking mat or parchment paper. This ensures the dough will bake slower and not to burn the edges. Almond flour is more delicate than regular flour and tends to brown faster. To ensure less spread from the butter, chill the dough balls for 5-10 minutes before placing in the oven.

• PREP: Cut 2 sheets of parchment paper for baking sheets. Whisk together dry ingredients.
• MAKE BATTER: Mix together butter and sugar and add dry ingredients.
• chill the dough: Scoop dough onto a cold, ungreased baking sheet without a silpat non-stick baking mat or parchment paper. This ensures the dough will bake slower and not to burn the edges. Almond flour is more delicate than regular flour and tends to brown faster. To ensure less spread from the butter, chill the dough balls for 5-10 minutes before placing in the oven.
• ROLL DOUGH: Roll out dough between the 2 sheets of parchment and chill.
• CUT OUT SHAPES: After you cut out the shapes, chill the cookies to keep the top from browning too fast. Chilling also keeps the dough from spreading out during baking, preserving the shape of the cookie.

4. BAKE COOKIES

• Bake cookies at 350° for 12 about minutes.
• After the cookies come out be sure to immediately coat in powdered sugar.
• After they cool coat again in powdered sugar.

5. STORAGE

Store the cookies between parchment paper in sealed container or holiday tins. For a simple holiday gift, put some pretzels into a cello bag and tie with a cute bow. To keep during the holiday season, place container in cool part of the house or garage.

Another option is to individually bag each cookie in a translucent cello bag using a heat-sealer. Heat-sealers are simple to use and can really extend the shelf-life of a cookie.

You can also freeze the cookies in a freezer-safe container for up to 6 months. Place the cookies between layers of parchment or wax paper. To thaw, place container on counter-top and do not open the lid until they come to room temperature.

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Equipment

baking sheets: Always use light-colored, aluminum cookie sheet. Aluminum is best for distributing and reflecting even heat during the baking process. I use Nordic Ware aluminum 18×13 half-sheet pans.

Silpat baking mat OR parchment paper: After you have dipped the cookies be sure to put them on a non-stick surface such as sheets of parchment paper or a non-stick baking mat.

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Substitutions

Dietary Substitutions

TO MAKE GLUTEN-FREE:

• Swap out the flour with gluten-free flour. I recommend using a high-quality brand such as King Arthur’s Gluten-Free Flour.

• Add 1-2 tablespoons of sour cream to the pie crust to help hydrate the flour.

BAKER’S TIP: If time allows, be sure to let the batter rest as hydrating the gluten-free flour is an important step to help eliminate grittiness.

TO MAKE VEGAN/DAIRY FREE:

• When making the cookies, swap out the butter with vegan butter. My favorite brand is Violife Plant Butter or Country Crock Olive Oil Sticks. To keep pie crust from shrinking, be sure to chill pie dough before filling and baking since plant-based butter contains mostly oil.
• My favorite egg replacement is to add 1 tsp. baking powder with 1 T. of white vinegar poured over it when making the dough.

Please let me know how it turned out for you! Leave a comment below and tag @vintagebakedmodern on Instagram and hashtag it #vintagebakedmodern

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