Mexican Wedding Cakes are not cakes at all. They are somewhat like a short bread cookie but not. And sometimes they are called Mexican Wedding Cookies.

Are you confused?

They are a delicate cookie that has a delicate, yet definitely there flavor..vanilla, butter…nuts…

But where did Mexican Wedding Cakes come from?

The cookie got its name sometime in the early 1950’s and seemed to be one of the staple recipes of the plethora of cookbooks that were published during those decades. One theory suggests that the name was changed because the other name, Russian Tea Cakes, was a very unpopular one during the Cold War. I also have a recipe for them in an old cookbook that calls them Butterballs.

They can be crescent or ball shaped. If you roll them in the confectioners sugar while they are hot and then roll them again when they cool off the layer of confectioners sugar will be heavenly thick and sweet.

Around here alot of people serve them at teas and weddings. I love them..in fact I could probably eat a ton of them myself…once you get started it is really hard to stop.

I wanted to change my recipe around a little. Normally walnuts or pecans take center stage in these but I used pistachios. I really liked the unique flavor it gave them and the added richness from the pistachios. You can use any nut you like in the same proportions as these.

They are a very delicate cookie. If you have to have a certain amount make extra because some are bound to crumble..or find their way into someone’s mouth when you are not looking.

Mexican Wedding Cookies

1 cup unsalted butter
1/2 cup sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1 cup finely chopped pistachios (I grind them in a blender)

1/2 cup confectioners’ sugar

In a bowl, cream together the butter and sugar. Stir in vanilla.

Add the flour and pistachios and mix until well blended.

Cover and chill for 3 hours.

Preheat oven to 325 degrees.

Shape dough into balls or crescents. Place them on an ungreased cookie sheet and bake for 15 to 20 minutes.

Remove from pan to cool on wire racks.

When cookies are cool, roll in confectioners’ sugar. Store in an airtight container.

About 3 dozen.

Image:Marye Audet

Content:BakingDelights

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