Mexican wedding cookies are a tradition and very meaningful to the Mexican culture for weddings, quinceaneras, and during Christmas.
The history of these cookies dates back many years and it is not clear as to when they first appeared in the new world. There are many different versions that exist in many cultures, each slightly different in the ingredients.
There are also many varieties of Mexican wedding cookies, but in south Texas you will primarily find the ones that are either rolled in confectioners sugar or a mixture of sugar and cinnamon.
Their significance truly comes down to the richness of the cookie and the purity of the sugars, in essence wishing the couple a rich future and the birthday girl a sweet new beginning.
During Christmas, the sugars on top of the cookie look a bit like the first frost of the holiday season and are best eaten with some hot chocolate for that "melt in your mouth" experience.
Happy Holidays and Merry Christmas to all!
Cutout Mexican Wedding Cookies Recipe
2 cups flour
1/2 cup sugar
1 teaspoon baking powder
1/4 cup ground almonds
1/4 teaspoon salt
1/2 cup unsalted butter
1/2 cup shortening
2 teaspoons vanilla extract
2 teaspoons cinnamon tea (boil 1 cinnamon stick in 1 cup water)
1/4 cup sugar
1/4 teaspoon cinnamon
Directions: In large bowl, using a spatula mix the flour, sugar, baking powder, almonds, and salt. Mix by hand (important for great cookies) and add the butter and shortening until mixture is consistent.
Then add vanilla and cooled tea and knead until it forms a ball.
On a lightly floured surface, roll into a log and cut into 4 sections then cover and refrigerate for about 30 minutes.
Take only one section from the refrigerator and roll out onto a lightly floured surface about 1/4 inch thick. Use about a 1 inch wide cookie cutter to cut cookies.
Place onto a baking sheet lined with parchment paper.
Bake about 13 to 15 minutes at 350F degrees or until "lightly" brown on the bottom of the cookies. Do not overbake as this will change the flavor of the cookie.
Leave on cookie sheet for about 2 minutes, roll both sides in the sugar and cinnamon mixture, then place on cooling rack.
This recipe makes about 4 dozen Mexican Wedding Cutout Cookies.