Wednesday, September 16, 2015

Wedding Cookies Recipe and Origins

Wedding cookies go by many different names around the world. Some call them Russian tea cakes, some Mexican wedding cakes or Polvorones from the Spanish word polvo which means powder or dust. At Italian weddings, Italian wedding cookies can be found at a dessert or sweet table with the cake. Sometimes the cake is even made of Italian cookies piled on top of one another. There's even a cookie dance in which the bride and groom lead guests around the reception area and then to the cookie table where each person takes a cookie. Even those who don't dance get a cookie, and it's not unusual for guests to pocket a cookie or two to bring home.

Polvorones are also a popular holiday cookies in Spain and its former Latin American colonies and the Philippines, and food historians actually trace the history of these cookies to Medieval Arab cuisine. It is thought that these cookies were originally brought to Spain by the Moors, and the recipe spread throughout Europe.

This explains how wedding cookies from so many countries and cultures are so similar – a crumbly shortbread type dough made of sugar, flour, butter, and nuts. It's a sweet tradition that was introduced to the New World by the 16th century.

This is the recipe our family has enjoyed for generations.

Wedding Cookies Recipe

  • 1 cup butter (not margarine)
  •  2 cups flour
  •  4 Tbl. Sugar
  •  2 cups finely chopped pecans
  •  2 tsp. vanilla

1.       Place butter in large bowl, and let soften at room temperature.
2.      Cream butter and sugar, and stir in vanilla.
3.      Stir in flour and nuts.
4.      Roll into little balls and bake on ungreased cookie sheet.
5.      Bake at 300 for 30-45 minutes.

The size of the balls determines the length of baking time. They are done when they turn a light cream color. Remove from sheet and roll in powdered sugar. Let cool and roll in powdered sugar again.

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