Thursday, December 29, 2011

Mexican Flavors Already in Your Pantry

Full of flavor, the sweet and nutty Mexican wedding cookie is easy to make and you probably have all the ingredients in your pantry. A cousin of the traditional sugar cookie, the Mexican wedding cookie dates back to a Medieval Arab cuisine where sugar was a prominent ingredient in dessert-like foods. When the Moors immigrated into Southern Spain they brought along their sugary delights. Some centuries later, in the 1600s, the New World was discovered and the sugar cookie was introduced to today’s Mexico. With time, the Mexican sugar cookie reincarnated into a nutty and sugary treat that utilized the abundant Pecan nuts, called nuez, native to the New World. Today the Mexican wedding cookie’s simple ingredients make it perfect for any occasion.

Check out a Mexican wedding cookie recipe below:
Photo taken from

1 1/2 cups unsalted butter
3/4 cup confectioner’s sugar
1/4 tsp salt
1 1/2 cups finely ground pecans
4 1/2 tsps vanilla extract
3 cups sifted all purpose flour
1/3 cup confectioner’s sugar for rolling

1.  Preheat oven to 325* 

2.  Cream butter in a bowl, gradually add confectioner’s sugar and salt. Beat until light and fluffy. Add pecans and vanilla. Blend in flour gradually and mix well.

3.  Shape into balls using about 1 tsp for each cookie. Place on ungreased cookie sheets and bake for 15-20 minutes. Do not brown. Cool slightly, then roll in the extra confectioner’s sugar, roll again when cooled. 

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