Thus Mexican Wedding Cookies, aka Russian Tea Cakes, aka Swedish Tea Cakes, Italian Butter Nut, Southern Pecan Butterball, Snowdrop, Viennese Sugar Ball, Sand Tarts, and Snowballs. Obviously, this cookie delights cookie fans world over and carries lots of history from all of these countries. I can be an international traveler from the comfort of my kitchen!
The cookbook I'm excited about right now is Ready for Dessert by David Lebovitz, get it here. I’ve followed David’s blog for years now and love almost all of the recipes he posts. With the cookbook in hand, I can try even more of his recipes, whenever I want to! David’s recipes are very high on my best of list! (I’m adding a link to his blog on the right side of my blog page, check it out!)
AllRecipes.com: This recipe uses almonds, and calls for chopping them. You can use any tree nut, but I recommend putting them in the food processor to make them pretty fine. I also advise reducing the 2tsp of vanilla in this recipe to 1tsp, so it doesn’t overpower the flavor of the nuts.
Paula Dean on FoodNetwork.com: Looks like a very good recipe. Again, I’d make the pecans pretty fine. She does call for unsalted butter, which is a good thing.
Here are some ideas to make your Mexican Wedding Cookies come out great!
- Make sure to chop your nuts pretty finely, so the cookie keeps a nice, melt in your mouth texture.
- Toasted nuts always taste better! Place the nuts on a baking sheet in a single layer and put in a 350F oven for about 10 minutes. You’ll smell the wonderful nutty smell when they’re ready. Watch carefully because the difference between not done and burned is very short. Pull them out earlier than later!
- Using butter that has come to room temp by sitting out in the kitchen for a few hours makes a better texture in flour based items than does butter softened in the microwave. The “FoodKeeper” app, published by the USDA Food Safety and Inspection Service, tells us that we can store butter at room temperature for up to 24 hours safely. So set your butter out a couple of hours before making any cookie recipe that calls for butter at room temperature. And that especially applies to the Mexican Wedding Cookie, where texture is supreme.
- I suggest you use a small cookie scoop to measure out even sized balls before hand-rolling them. I used a 1tsp scoop to make 1” cookies.
- Do NOT overbake these! They should not brown! Bake until they are almost but not quite firm.
I just had to eat another Mexican Wedding Cookie, yummy! Maybe I’ll just keep eating Mexican Wedding Cookies and let you go make yours so you can munch them along with me!
I also urge you to get the FoodKeeper app and here is more about that.
Now back to munching- before my husband realizes I’m getting his share of the Mexican Wedding Cookies!
Happy Pecan Cookie Day!