Wedding cookies a traditional family favorite

Wedding cookies go by many different names around the world. Some call them Russian tea cakes, some Mexican wedding cookies 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.

Italian wedding cookies

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.

Mexican wedding cookies history

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

Mexican Wedding Cookies

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 16^th century.

Makes a crumbly shortbread type dough

Here I offer the recipe our family has enjoyed for generations. But for those who don't have the time or inclination to make cookies can find quality wedding cookies available on store shelves.

Traditional wedding cookies recipe

Ingredients for wedding cookies recipe:

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

Mamas Bakery Buttery Almond Wedding Cookie

Directions:

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 of dough determines the length of baking time. I use a heaping measuring teaspoon to keep cookie size consistent. 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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Photo credits:  wikimedia