Mexican Wedding Cookies – secret recipe of the nuns!
Mexican Wedding Cookies are known by that name in the US. Other names they are known for are: Snowball Cookies, Russian Tea Cake, Snowdrops or Pecan Butter Balls. In Mexico they are known as galletas de nuez (walnut cookies) or bolitas de nuez (pecan balls).
This version of these classic Mexican cookies is the recipe used by nuns in one of the convents in Tepatitlan, Jalisco in Mexico. Bakeries in Mexico sell a huge amount of these cookies but there are no better ones than the ones you can buy once a week from the nuns.
These Mexican Wedding cookies are very easy to make and as with most cookies which are butter based it is recommended to chill them before baking. Like that they manage to keep their form and don’t turn into a flat cookie.
Whether you are married or not, wheter you are getting married soon or not, these cookies will blow you away and be the center of any event. For anybody who has grown up in Mexico these cookies are connected with many happy moments! They are part of many Christmas parties in Mexico and who does not have good Christmas memories? They also make great homemade gifts for teachers, co-workers, neighbors or anyone you want to impress with this delicious recipe!
Each bite of these delicious cookies dissolves in your mouth and leaves an explosion of flavour behind. As an adaptation they can also be made with almonds.
Watch the video on how to make these cookies at: https://youtu.be/tm5WyzaDbi8
Mexican Wedding Cookies
Ingredients
- 250 g. mantequilla room temperature
- 150 g. azúcar
- 3 huevos
- 200 g. nueces chopped up
- 300 g. flour
- 200 g. corn starch ("maizena")
- 1 cdita. polvo para hornear (royal)
- 1 pinch sal
- 200 g. confectioners sugar
Instructions
- With the globe attachment whisk the butter in a bowl until it's creamy
- Add the sugar and mix until the sugar is fully dissolved
- Add the eggs and continue mixing
- Change to the beater attachment, add the walnuts and keep mixing
- Sift the dry ingredients (flour, maizena, baking powder, salt) into the bowl and continue mixing
- optional: chill the dough in the fridge for a few hours to solidify the fat in the cookies. Like that they keep the shape better when baked. The dough can be chilled as a whole or already rolled into small balls on a tray
- Preheat the oven to 180°C or 350°F
- Form the dough into small balls (gumball size)
- bake the cookies for 8 to 12 min
- place the cookies on a cooling rack for about 5 to 10min
- roll each cookie in the confectioners sugar so they become a nice white coating
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