The first I tasted a Mexican Wedding Cookie, the clouds parted and birds sang.
In this house, the calendar doesn’t flip to the New Year without these glorious powdery white cookies.
What do you call these cookies and how do you feel about them? With the exception of Dave, we devour ball after brilliant ball. For years, I listened to Dave smack talk my beloved cookie, “dry and messy.”
Rebuttal: “Tender, fluffy, and more for me.”
In recent years, Dave dipped a toe in the Wedding Cookie water, which ended with inhaling powdered sugar followed by a coughing fit. Really? I didn’t think these cookies were that complex.
After the “powdered sugar incident” he took additional time off but rises to challenges, so returned with vigor. I’m happy to say, he joined our “won’t let the year pass without this cookie” camp. Beyond the calendar, he’s become quite the Mexican Wedding Cookie connoisseur.
I make these cookies the same, except when I don’t. A recipe twist is common in these parts.
A Mexican Wedding Cookie of Christmas Past:
Anise & Almond Wedding Cookie
Staring (you’ll never guess) –
- Almond
- Anise
And drumroll please –
- Clove
Let’s Holiday Bake Together
The dough should be coarse and clumpy.
Then scoop and roll 1 tablespoon and place about 1-1/2″ apart.
Cookies are finished when firm and bottoms begin to brown.
Cool on a wire rack. Warm samples are a yes.
Once completely cooled roll or dust with powdered sugar.
Now we may go forth into the New Year.
Anise & Almond Wedding Cookies
Ingredients:
- 1 cup or 2 sticks unsalted butter, room temperature
- 1/2 cup + 2 Tablespoons cup powdered sugar (sea level = 1/3 cup)
- 1/2 teaspoon salt
- 1½ teaspoons pure almond extract (sea level = ¾-1½ teaspoons)
- 1/2 teaspoon pure anise extract (sea level = 1/4 teaspoon)
- 2½ cups unbleached all purpose flour (sea level = 2 cups)
- ¾-1 teaspoon ground clove (sea level = ½-¾ teaspoon)
- 1½ cups pecans or walnuts, chopped small (sea level = 2 cups)
- 1 cup powdered sugar, sifted for dusting cookies
Instructions
- Preheat oven to 350°F. Line two large baking sheets with parchment or Silpat. An un-greased baking sheet works well too.
- Using an electric mixer starting on medium working to high, beat butter, powdered sugar and salt in a large bowl until light and fluffy, about two-three minutes. Add almond and anise and mix for another minute.
- Reduce the mixer to low and add the flour in three to four batches. Add clove and nuts, continue on low until incorporated. The dough should be thick, coarse and a little sticky too.
- Spoon or scoop about 1 tablespoon, then roll the dough into a ball. Place about 1½ inches apart on the baking sheet.
- Bake 15-18 minutes or until the bottom begins to brown.
- Remove and let stand for a few minutes, then transfer to cool on a wire rack.
- When completely cool and ready to serve, roll or sift with powdered sugar.
They’re a little messy, but very delicious!
True, but oh so worth every bite 🐿
Oh yum! I love spice anything! A must try soon!
Two peas in a spiced pod ♥️