Mexican Wedding Cookies simplicity makes them accessible to everyone - right out of their own oven. Fresh, lightly crunchy and ready to pop in your mouth.
I have loved these type of cookies since I was a little girl. It was later that I learned that they are called Mexican Wedding Cookies.
My mother brought them home from the grocery store and they were in a long pink box.
Mom also started making them for us. It wasn't often but they sure were good.
When I started grocery shopping for myself I again looked for that long narrow pink box. For a while, I was able to find them but now I haven't seen them for years. Luckily I already knew what they were.
In my first days of moving out of the house, the only things I knew how to make were Enchiladas and French Toast. I sure didn't know how to bake special cookies like these.
Thank goodness mom had her recipe. I can't find that pink box anymore and I wish I could. If only, for nostalgic reasons. Oh yeah, Van de Kamps chocolate chip cookies were the best too but that's another story.
Now you can enjoy these world-famous cookies as a vegan. Just use dairy free butter and organic powdered sugar.
Now many years after that - I have learned that there are versions of the same cookies from Russia, India, Germany, Denmark, Croatia and I am sure many many more countries. You see? It is a really good cookie!
I hope you get to try this recipe because it really is rewarding and is delicious enough to be named after a very special day.
🍪 Cookie history
- Mexican wedding cookies are also called biscochitos. The texture on the inside is just like shortbread.
- Cookies like these also come from many nationalities from all over the world.
- Some of the names are Russian Tea Cakes, Danish Cookies, Polvorones, Italian Butter Nut, Viennese Sugar Balls, and so many many more.
- They do need to bake a little longer than most cookies but are really simple to make.
- Some versions are made with other nuts but almond is classic and definitely the ones used in Mexico.
- As you can guess, Spaniards brought the traditional cookie recipe from Europe.
Don't forget to add these to your Christmas cookie list too.
- Dairy-free butter - makes the taste of the cookie so buttery good.
- Organic powdered sugar - goes on the inside and outside of the cookie. Wow!
- Vanilla extract - is a little bit of extra flavoring.
- Almond extract - more flavoring for the almond background.
- Whole wheat pastry flour - adds some nutrients. You can use whole wheat flour.
- Almonds - are gound and add so much to the cookies.
- Salt - is that little bit of contrasting seasoning that you really can't taste but it's there.
💭 Can they be frozen
- Yes, they can.
- If serving later you may need to re-roll in powdered sugar right before serving. But maybe not. It depends on the heat in your house.
- You will definitely need to re-roll after freezing.
- Nothing wrong with that. Ha!
Mexican Wedding Cookies
- 1 cup dairy-free butter, softened
- ½ cup organic powdered sugar, for inside the cookies
- 1 ¼ teaspoon vanilla extract
- 1 ¼ teaspoon almond extract
- 1 ¾ cup whole wheat pastry flour
- 1 cup ground almonds, raw
- ¼ teaspoon salt
- ⅔ cup organic powdered sugar, for coating at the end
- Cream the vegan butter and the ½ cup of organic powdered sugar with a hand mixer.
- It takes a little while to get it light and fluffy and I do this at medium speed. Stir in both of the extracts.
- Mix in the flour and ground almonds, salt and stir until smooth.
- Chill for one hour.
- Form into 1"balls - I use a small cookie scoop. Place on a baking sheet.
- Bake at 300° for 35 minutes.
- Transfer to a rack to cool for about 10 minutes.
- Roll cookies in powdered sugar. Let cool completely.
- Serve or refrigerate or freeze.
What type of almonds are used? Raw?
Yes, Renee. Raw almonds. I'll update the recipe card and thanks for the heads up.