Name: Mexican Wedding Cookies | Snowball Cookies | Russian Tea Cookies
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Yield: 20 Servings
Ingredients: Butter: 0.5 Cup; Sugar: 0.25 Cup; Maida (All Purpose Flour): 1 Cup; Almond: 0.75 Cup, Finely Chopped; Salt: a Pinch; Vanilla Essence: 1 Teaspoon

Very simple cookie which is incredibly delicious and impossible to leave alone

Features:

Cuisine:

Mexican

Ingredients

0.5 Cup Butter
1 Cup = 250ml
0.25 Cup Sugar
1 Cup Maida (All Purpose Flour)
0.75 Cup, Finely Chopped Almond
We can also grind it coarsely
a Pinch Salt
1 Teaspoon Vanilla Essence

Directions

Mexican Wedding Cookies are traditionally given as wedding favours. It’s also be called as Snowball cookies or Russian Tea Cookies. The names may be different but the cookie is basically the same. Mexican wedding cookies can also vary by the type of nuts that are used. I use almonds, but walnuts and pecans can be substituted. The nuts give the cookie a great texture and flavor. Because of the powdered sugar this cookie basically melts in your mouth. It’s a soft, tender cookie. These cookies traditionally are made with finely chopped pecans. But I like to chop the almonds really finely so that the dough inside is smooth. You can keep the almonds in bigger chunks if you’d like. As far as ingredients, wedding cookies usually consist of ground nuts, flour, butter, sugar.

HOW TO STORE MEXICAN WEDDING COOKIES?

I like to store these cookies at room temperature in an airtight container. They can be frozen, but you may need to reroll the cookies in powdered sugar before serving as sometimes the powdered sugar “melts” into the cookie.This recipe is fairly easy to make and a great one for kids to try with your supervision. They will have a ball rolling them in the powdered sugar and then popping them in their mouths.:) .

You may also want to try these cookies

Similarly You can also try Hazelnut Tea Cookies which is also very similar with just the variation of Hazelnut in place of Almonds. Also you can try Whole Wheat Cookies, Raagi Cookies, Pearl Millet Cookies.

Mexican Wedding Cookies | Snowball cookies | Russian Tea Cakes

Notes:

We can use any nuts like walnuts / pecans. Also instead of grinding nuts to a coarse powder we can chop it roughly. I ground the nuts so that this will help hold the cookies together and the cookies won’t be dry.
Roll the cookies in confectioners’ sugar twice to make sure the cookies are well coated.
You can freeze these cookies. Defrost and roll in confectioners’ sugar again before serving.
We can Blend 1 teaspoon of cinnamon into the flour before you add it to the butter mixture.
We can Add 2 teaspoons of finely grated lemon zest to the butter mixture and omit the vanilla.

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Steps

1 Done 3 mins	Beat Butter & Sugar Take Butter and sugar in a mixing bowl. Beat them together with a hand mixer or a whisk till fluffy. The butter should be at room temperature
2 Done 5 mins	Prepare Cookie Dough Throw in a pinch of salt, and vanilla essence and mix well. Also add all purpose flour and chopped almond and fold everything together gently and make like a dough. Refrigerate the cookie dough for atleast for an hour.
3 Done 10 mins	Pre-heating Process After 1 hour, preheat the oven at 350 deg F or 170 deg C. Take out the dough from refrigerator and take small gooseberry size balls, shape it and place it in a cookie tray lined with Parchment paper.
4 Done 20 mins	Baking Time! Keep the tray inside oven and bake for 15-20 mins or till the cookies become light brown and crispy.
5 Done 5 mins	Sugar Coating Process Take out the baked cookies and allow it to cool down till it is slightly warm. Then coat each cookie with powdered sugar. Allow the sugar coated cookies to completely cool down to room temperature. store these cookies at room temperature in an airtight container. They can be frozen, but you may need to reroll the cookies in powdered sugar before serving as sometimes the powdered sugar “melts” into the cookie.
6 Done	Serving Time! Mouth-watering Mexican Wedding Cookies Ready to serve!