Mexican Wedding Cookies

I’ve been using my recipe for Mexican Wedding Cookies since high school. These dainty cookies were served at almost every wedding, bridal shower, or baby shower. Growing up in South Texas, I assumed the delightful cookies were as Mexican as our delicious enchiladas, tacos, and guacamole.

But the buttery confection’s origins are quite a bit more international. This little round treat shows up in just about every region of the world. It’s Polvorones in Spain, Kourabiedes in Greece, and Qurabiya in the Middle East. They’re also called Danish Wedding Cookies, Russian Tea Cakes, Swedish Tea Cakes, and Pecan Butterballs.

Last week, I took some to an elderly neighbor, who was delighted to have the recipe. Her mother, she said, always called them Russian Rocks.

Depending on the region, the ground nuts in the recipe vary from pecans to walnuts to almonds. Meaning, of course, that whatever nuts you have on hand will work just fine. Part of the cookie’s appeal is that it’s not overly sweet, making it an ideal companion for tea or coffee. Also, it’s easy to make.

Enjoy my Mexican Wedding Cookies at your next coffee morning or afternoon tea and add a little international flair to your gathering.

Ingredients

½ pound butter

½ cup powdered sugar

1 tsp. vanilla

2 ¼ cups all-purpose flour

¼ tsp. salt

¼ finely chopped pecans

Extra powdered sugar for rolling

Directions

1. Preheat oven to 350 degrees Fahrenheit.

2. Cream together the butter, sugar, and vanilla.

3. Whisk the flour and salt together, then blend them into the butter mixture. Mix in the nuts.

4. Roll the dough into 1-inch balls, keeping them uniform, and place about 1 inch apart on an ungreased cookie sheet (I use Silpat baking sheet liners). Bake about 15 minutes until set but not brown.

5. While baking, put a couple of cups of powdered sugar in a large mixing bowl and set aside.

6. While still warm, roll the cookies in the powdered sugar and place in a second bowl or on a cool sheet. The sugar may appear a bit wet on the cookies; don’t worry, this is normal. Once cool, roll the cookies in powdered sugar again. Store them in an airtight container.