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 16th century.
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.
 |
| 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
Directions:
- Place butter in large bowl, and let soften at room temperature.
- Cream
butter and sugar, and stir in vanilla.
- Stir
in flour and nuts.
- Roll
into little balls and bake on ungreased cookie sheet.
- 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.
* * *
Some links in this post are affiliate links. We are a
participant in the Amazon Services LLC Associates Program, an affiliate
advertising program designed to provide a means for us to earn fees by linking
to amazon.com and affiliate sites.
Photo credits: wikimedia
Photo credits: wikimedia
.jpg){kind=link}