The Chocolate Mexican Wedding Cake, also known as Mexican Wedding Cookies or Russian Tea Cakes, is a delightful dessert with a rich chocolate flavor and a crumbly, melt-in-your-mouth texture. This cookie has a fascinating history, originating from Eastern European and Mexican culinary traditions. The recipe has evolved over time and is now enjoyed around the world as a delicious treat for special occasions, including weddings.
The origins of the Chocolate Mexican Wedding Cake can be traced back to medieval Arab cuisine, where they were known as “polvorones.” These cookies were made with ground nuts, sugar, and spices, and were popular throughout the Middle East and North Africa. The recipe eventually made its way to Europe during the Moorish occupation of Spain.
In Eastern Europe, these cookies became known as “Russian Tea Cakes” or “Snowballs.” They were traditionally served during tea ceremonies and special occasions. The recipe was adapted to include butter, flour, and powdered sugar, resulting in a lighter and more delicate cookie.
When the recipe reached Mexico, it underwent further transformations. The addition of cocoa gave the cookies a rich chocolate flavor, and the use of pecans or almonds added a delightful crunch. In Mexico, these cookies became popular at weddings, where they were often served as part of the dessert table or given as wedding favors. The cookies’ white powdered sugar coating was said to symbolize purity and good luck for the newlyweds.
Over time, the Chocolate Mexican Wedding Cake gained popularity beyond weddings and became a beloved treat for various celebrations and everyday enjoyment. Today, these cookies can be found in bakeries, coffee shops, and households around the world.
PREP: 20 MIN.
BAKE: 15 MIN./BATCH
MAKES: ABOUT 3½ DOZEN
INGREDIENTS
- 1 cup butter, softened
- 1¾ cups confectioners’ sugar, divided
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- ¼ cup cornstarch
- ¼ cup baking cocoa
- ½ teaspoon salt
- 1¼ cups finely chopped pecans or almonds
- ½ teaspoon ground cinnamon
INSTRUCTIONS
- In a large bowl, cream the softened butter and 1 cup of confectioners’ sugar until light and fluffy. Beat in the vanilla extract.
- In a separate bowl, combine the all-purpose flour, cornstarch, baking cocoa, and salt. Gradually add this dry mixture to the creamed butter mixture, mixing well until fully combined. Stir in the finely chopped pecans or almonds.
- Shape tablespoonfuls of dough into 1-inch balls and place them 2 inches apart on ungreased baking sheets.
- Preheat your oven to 325°F (165°C). Bake the cookies for 12-14 minutes or until set.
- While the cookies are baking, prepare a small bowl with the remaining confectioners’ sugar and the ground cinnamon. Mix them together.
- Once the cookies are baked and still warm, roll them in the cinnamon-sugar mixture until fully coated. Place the coated cookies on wire racks to cool completely.
- Once the cookies have cooled, store them in an airtight container to maintain their freshness.
Enjoy these delightful Chocolate Mexican Wedding Cake cookies as a sweet treat for any occasion or simply as a delicious indulgence.
