Healthy Mexican wedding cookies Recipe

Mexican wedding cookies, also known as polvorones or snowball cookies, are a beloved treat known for their buttery, nutty flavor and melt-in-your-mouth texture. This recipe offers a healthier version of these classic cookies, incorporating nutritious ingredients while maintaining their delightful taste.

Ingredients

• 1/2 cup unsalted butter (or coconut oil for a dairy-free option), softened
• 2/3 cup powdered sugar substitute (like monk fruit sweetener or erythritol)
• 1 2/3 cups almond flour
• 1 teaspoon vanilla extract
• Pinch of sea salt
• 1 cup finely chopped pecans (or walnuts)

Instructions

Preparation

1. Preheat the Oven: Preheat your oven to 325°F (163°C) and line two large baking sheets with parchment paper.
2. Cream the Butter and Sweetener: In a large bowl, cream the softened butter and powdered sugar substitute until light and fluffy. This step is crucial for achieving the right texture.
3. Mix in Dry Ingredients: Add the almond flour, vanilla extract, and sea salt to the butter mixture. Stir until well combined. If the dough seems too dry, add a teaspoon of unsweetened almond milk.
4. Fold in Pecans: Gently fold in the finely chopped pecans, ensuring they are evenly distributed throughout the dough.

Shaping and Baking

1. Shape the Cookies: Using a small cookie scoop or your hands, shape the dough into 1-inch balls. Place them on the prepared baking sheets about 1 inch apart.
2. Bake: Bake in the preheated oven for 15-18 minutes, or until the edges are lightly golden. Be careful not to overbake as they can become too dry.
3. Cool and Coat: Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely. Once cooled, roll the cookies in additional powdered sugar substitute for a classic finish.

Storing

Store the cookies in an airtight container at room temperature for up to a week. These cookies also freeze well; simply place them in a freezer-safe container and enjoy them within three months.

Variations

• Nut-Free Option: Replace the nuts with mini chocolate chips or dried fruit for a different twist.
• Cinnamon Mexican Wedding Cookies: Add 1/2 teaspoon of cinnamon to the dough for a warm, spiced flavor.
• Peppermint Snowballs: Add a few drops of peppermint extract and sprinkle crushed peppermint candies on top for a festive touch.

Tips for Perfect Cookies

• Toast the Pecans: For an enhanced nutty flavor, toast the pecans in a preheated oven at 350°F (175°C) for about 5-7 minutes before chopping and adding to the dough.
• Avoid Overmixing: When incorporating the flour, mix just until combined to prevent the cookies from becoming tough.
• Double Coat for Extra Sweetness: For a thicker powdered sugar coating, roll the cookies once while warm and again after they have completely cooled.

Detailed Steps and Insights

Step 1: Preheat and Prepare

Preheat your oven to 325°F (163°C) and line two baking sheets with parchment paper. This setup ensures that the cookies bake evenly and do not stick to the sheet.

Step 2: Creaming Butter and Sweetener

In a mixing bowl, beat the softened butter and powdered sweetener together until the mixture is light and fluffy. This creaming process incorporates air into the dough, which is essential for the cookies’ light texture.

Step 3: Incorporating Dry Ingredients

Add the almond flour, vanilla extract, and a pinch of sea salt to the creamed mixture. Stir gently until just combined. If the dough feels too dry, add a teaspoon of unsweetened almond milk to bring it together.

Step 4: Adding Pecans

Fold in the finely chopped pecans, ensuring they are evenly distributed throughout the dough. This step adds the signature nutty flavor to the cookies.

Step 5: Shaping the Cookies

Roll the dough into 1-inch balls and place them on the prepared baking sheets. Space them about 1 inch apart to allow for slight spreading during baking.

Step 6: Baking

Bake the cookies for 15-18 minutes, or until the edges are lightly golden. Keep an eye on them to prevent overbaking, which can make the cookies dry.

Step 7: Cooling and Coating

Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack. Once they are completely cool, roll them in additional powdered sugar substitute for the traditional snowy appearance.

FAQs

Why are they called Mexican wedding cookies?

Despite the name, these cookies are popular in many cultures and are known by various names such as Russian tea cakes and polvorones. They are commonly served at weddings and festive occasions in Mexico, hence the name.

Why did my cookies turn out dry?

Dry cookies can result from overbaking or using too much flour. Ensure you bake them just until the edges are golden and measure your ingredients accurately.

Can I make these cookies vegan?

Yes, you can substitute the butter with coconut oil and ensure your powdered sugar substitute is vegan. This will make the cookies both dairy-free and vegan-friendly.

How can I add different flavors?

You can add different extracts like almond or lemon for varied flavors. Additionally, spices like cinnamon or nutmeg can be incorporated for a unique twist.

Can I freeze these cookies?

Absolutely! These cookies freeze well. Place them in an airtight container and freeze for up to three months. Thaw at room temperature before serving.

Conclusion

Healthy Mexican wedding cookies are a delightful treat perfect for any occasion. With their buttery, nutty flavor and melt-in-your-mouth texture, they are sure to be a hit. By following this recipe and tips, you can create a healthier version of this classic cookie that everyone will enjoy.