Mexican wedding cakes
Indulge in the rich, nutty flavor of our Mexican Wedding Cakes recipe. Made with buttery pecans, a hint of cinnamon, and dusted with sweet powdered sugar, these melt-in-your-mouth treats are perfect for any celebration.
- 14 Jul 2024
- Cook time 25 min
- Prep time 90 min
- 10 Servings
- 5 Ingredients
Mexican wedding cakes, also known as polvorones or snowball cookies, are a delicious treat enjoyed during festive occasions. These delicate, nutty, and crumbly cookies are rolled in powdered sugar, giving them a delightful sweetness and a beautiful, snow-covered appearance. This recipe combines pecans, cinnamon, butter, powdered sugar, and vanilla extract for a classic and irresistible flavor.
Ingredients:
Instructions:
Preheat your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper or a silicone baking mat.
Place the pecans in a food processor and pulse until they are finely ground, but not pasty. If you don't have a food processor, chop the pecans finely with a knife.
In a medium bowl, mix the ground pecans with 1 teaspoon of cinnamon. Set aside.
In a large bowl, using an electric mixer or a wooden spoon, cream the butter until it is light and fluffy. Gradually add 1 cup (160g) of the powdered sugar and continue to beat until well combined and smooth.
Beat in the vanilla extract until fully incorporated.
Gradually add the pecan and cinnamon mixture to the butter mixture. Continue to mix until the dough comes together. The dough may appear crumbly at first, but keep mixing until it holds together.
Scoop out small portions of the dough and roll them into 1-inch (2.5 cm) balls. Place the balls about 1 inch apart on the prepared baking sheet.
Bake in the preheated oven for 15-20 minutes, or until the cookies are set and lightly browned on the bottom. They should be firm to the touch but not too dark.
Allow the cookies to cool on the baking sheet for about 5 minutes. While they are still warm, roll each cookie gently in the remaining 1 cup (160g) of powdered sugar until fully coated. Place them on a wire rack to cool completely.
Once the cookies have cooled completely, give them another roll in the powdered sugar for a final coating. This will ensure they have a beautiful, snowy appearance.
Your Mexican Wedding Cakes are now ready to serve. Enjoy them with a warm beverage or package them as delightful homemade gifts.
Tips:
- Toast the pecans: Lightly toast the pecans before chopping to enhance their flavor. Be careful not to burn them.
- Use room temperature butter: Make sure the butter is at room temperature to ensure it blends smoothly with the other ingredients.
- Chill the dough: Chill the dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much.
- Roll twice in powdered sugar: Roll the warm cookies in powdered sugar once right after baking, and then again after they have cooled completely for an extra-sweet finish.
- Store properly: Store the cooled cookies in an airtight container to keep them fresh and maintain their delicate texture.
Mexican wedding cakes are a perfect addition to any celebration or as a delightful treat to enjoy with a cup of tea or coffee. Their melt-in-your-mouth texture and sweet, nutty flavor are sure to impress your friends and family. With these easy steps and essential tips, you'll be able to bake a batch of these delightful cookies with confidence.
| Nutrition Facts | |
|---|---|
| Serving Size | 70 grams |
| Energy | |
| Calories 370kcal | 15% |
| Protein | |
| Protein 1.30g | 1% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 1.31g | 3% |
| Sugar 33g | 32% |
| Fat | |
| Fat 27g | 31% |
| Saturated 11g | 36% |
| Cholesterol 50mg | - |
| Vitamins | |
| Vitamin A 170ug | 19% |
| Choline 9mg | 2% |
| Vitamin B1 0.08mg | 7% |
| Vitamin B2 0.02mg | 2% |
| Vitamin B3 0.14mg | 1% |
| Vitamin B6 0.03mg | 2% |
| Vitamin B9 3.76ug | 1% |
| Vitamin B12 0.00ug | 0% |
| Vitamin C 0.14mg | 0% |
| Vitamin E 0.17mg | 1% |
| Vitamin K 2.05ug | 2% |
| Minerals | |
| Calcium, Ca 16mg | 1% |
| Copper, Cu 0.15mg | 0% |
| Iron, Fe 0.36mg | 3% |
| Magnesium, Mg 16mg | 4% |
| Phosphorus, P 40mg | 3% |
| Potassium, K 54mg | 2% |
| Selenium, Se 0.66ug | 1% |
| Sodium, Na 2.88mg | 0% |
| Zinc, Zn 0.57mg | 5% |
| Water | |
| Water 4.35g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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