This little ancient traveler dates back to the rich heritage of the Araba who were famous for their sweet treats, dates, nuts and sugar. This little cookie was offered as a part of a celebratory meal for special guests.
As the ancient people traveled they shared their special treats with guests of many countries. Our little cookie traveled to: Spain / Polvorones – meaning dusted cake; Europe – for a Pecan Sandi; the Scottish Isles – for shortbread cookies with walnuts; to Russia – for a Russian tea cake; and down to Mexico for a Biscocitos – little biscuits. Then, in the 1950’s to the U.S.of A. where they were newly named: The Mexican Wedding Cake.
The ingredients have remained the same though out history. Using a rich butter as the binder for that melt-in-your-mouth experience, and sugar of course, plus the Nut of choice. Whether the nut is walnut, almond, or pistachio, they are delicious!
My family made these at Christmas time, and it was a welcome treat for us kids. I remember standing at the table watching the dough being prepared by my grandma, as my mom and aunties rolled perfect little dough-balls, adding to the festive spirit filling the room. I would patiently wait for the first warm cookies to be set in front of me, to then roll in the powdered sugar. Coming from a very large family, it seemed like mountains of cookies were being made. But when the dust settled it was the crumbs that told the tale.
Happy and full of love.
Terri Rubio Bailey
So, after all that traveling, we are still sharing and enjoying one of the oldest tried-and-true treats of our global community!The Mexican Wedding Cake (Cookie) Ole’!
1 cup butter, softened
1/2 cup powdered sugar
1/4 tsp. salt
2 1/2 cups flour
3/4 chopped walnuts, pecans, almond (cooks choice)
1 tsp. vanilla
Extra Powdered ( for rolling the cookies in)
Cream together butter and powdered sugar until light and fluffy, stir in vanilla.
Whisk together flour and salt: add gradually to the butter mixture: stir in chopped nuts.
Chill dough if seems too soft.
Form dough into 1-1/4 inch balls.
Place onto parchment lined cookie sheets.
Bake at 400 degrees, 10-12 mins. or until golden.
Remove from oven and allow to cool slightly.
While still warm ( but not HOT) roll into the extra powder sugar until coated and white.
Continue cooling on a cooling rack.
Cookies may be rolled a second time if you prefer a more powdery type of cookie.
* Smaller cookie balls will increase the yield *