Liddie’s Standard New Mexican Dishes: Mexican Wedding Cookies

Mexican Marriage Cookies. Photo by Liddie Martinez

Mexican Wedding Cookies. Photograph by Liddie Martinez

Española Valley

Few culinary treats are as common as the Mexican Marriage Cookie.

Regarded by lots of other names and house in numerous other spots, including Japanese and Western Europe, these powdery small treasures are also identified as Danish Wedding day Cookies, Russian and Swedish Tea Cakes and as polvorones (dust bunnies) in Spain.

These buttery nuggets packed with crunchy pecan items are traditionally served at Mexican weddings and so, it is probably that their American name, Mexican Wedding Cookies, arrived from that awareness in spite of the truth that in Mexico and Spain they are named Polvorones.

These tasty cookies originated in the Andalucía location of Spain same as the place mantecados had been designed (re-go through my Jan. 2019 column on Bizcochitos) as they are both equally shorter bread cookies formed as crescent moons. Polvorones produced in Spain ordinarily are produced with almonds, but pecans were native and much more commonly available in 16th Century Mexico when the cookie arrived with the colonists.

Somewhere together the way another person modified the recipe to substitute pecans for almonds, rolled them into balls alternatively of shaping them into crescent moons, coated them in powdered sugar and, like magic, a new cookie was born!

Considering the fact that June is when the Wedding ceremony Season begins, these mouth watering and festive morsels would be suitable occasion favors to leave in really cellophane wrapped packages on visitor tables to nibble on afterwards. They vanish really quickly but, just take my tips and make them smaller sufficient to pop into your mouth all at when and be accomplished with it. They will crumble if you try out to acquire a sensitive bite and depart an awful, powdery mess in their wake.

1 cup butter, at space temperature
2 ¼ cups flour, divided
1/3 cup sugar
1 teaspoon vanilla
1 Tablespoon drinking water
1 cup chopped pecans
1 cup powdered sugar, sifted

Preheat oven to 325˚ F.
In a mixing bowl conquer butter on medium-substantial speed for a minute. Add about fifty percent the flour, the sugar, vanilla, and h2o beat until finally merged then increase in the remaining flour until eventually integrated. Stir in the chopped nuts.
Condition dough into 1-inch balls and position on ungreased cookie sheets.

Bake for 20 minutes, or until bottoms are flippantly browned. Interesting on racks. I little batches, carefully shake cooled cookies in a paper bag with the powdered sugar.
Will make 3 dozen.

Mexican Wedding Cookies. Picture by Liddie Martinez

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