Last week Guenna and I made these delicious cookies for our Homeschool Co-op. We were supposed to bring an authentic Mexican snack food and I found this recipe online. The only thing I really changed was that I didn’t add the anise seeds (thought the kids would appreciate the cookies better without that spice), and they called to make these in the food processor. I tried it in my high powered VitaMix, it did NOT work so I finished them by hand and they turned out just fine. So if you have a food processor then blend it all in there, otherwise follow my instructions and you will do great it’s just a little more work. By the way, if you are thinking these look an awful lot like Russian Tea Cakes, you are absolutely right! I think it’s the same recipe :) Hope you enjoy!
Mexican Wedding Cookies
Ingredients:
2 cups flour
2 sticks cold butter, cut into pieces
1 3/4 cups powdered sugar
1 tablespoon vanilla extract
1/2 cup almonds
1/2 cup pecans
1 teaspoon anise seeds (optional)
Preparation:
- Preheat oven to 325 degrees F.
- Grind almonds and pecans in food processor or blender.
- Pour ground nuts into a medium sized bowl, then add butter chop with a pastry blender until well mixed.
- Add 1/4 c powdered sugar and vanilla, then mix again.
- Add flour and optional anise seeds continue to mix until incorporated, I just used a fork and/or a wooden spoon.
- After flouring hands, roll the dough into small balls.
- Place them about an inch apart on an un-greased cookie sheet.
- Bake 15-20 minutes, or until brown on the bottom.
- Cool for 15 minutes, then roll the still warm cookies in the rest of the powdered sugar.
- Let cool again, then add more powdered sugar.
Pingback: Chris and Jenni » Blog Archive » Proud Guenna
Looks yummy. Love the picture of the young baker. :)
Glad you like it :)
Now everyone is talking about the American economy and eclections, nice to read something different. Eugene
Ha! I’ve heard they are the same recipe too (Russian tea cakes and Mexican wedding cookies) I’m glad they turned out well.
I don’t know if I’ve ever seen cookies at a wedding before!
I am Jennifer Durham from Australia and have chanced upon your blog while looking fr sites that I can link up with. I have started a new site, The Ye Olde Merchant (http://yeoldmerchant.com), and I would like to know if you’d be interested for a link exchange?
Please don’t hesitate to drop me a mail. Any response from you will be highly appreciated.
Cheers,
Jennfier
hello there, my name is liz and your recipe looks delicious. however, did your cookies ever flattened while in the oven? I have a recipe for the same cookies in a cookbook, but they always come out flat, and hard.
how can i make them perfectly round and soft and airy on the inside?
Hi Liz, sorry about your cookies! It’s always discouraging when you take the time to make something special and for some reason or another they don’t turn out right.
I’ve never had these cookies turn out flat/hard, but I’ve had many other flops while cooking. This recipe doesn’t have any leaven so they need to hold their own shape from dough. The only thing I can see that might be wrong is that possibly the recipe you are using is too wet? The dough should be fairly dry, if it’s too wet it can flatten. Also if the dough is worked too much that can cause the dough to be more dense and create a harder cookie.
Just a few thoughts from my unprofessional opinion :) Hope it helps and that you have a blessed Thanksgiving!!