Mexican Wedding Cakes
Mexican wedding cookies or Russian tea cakes are a type of confectionery popular in a variety of countries around the world. These cookies are typically made from a dough that is rolled into small balls and then coated in a mixture of confectioners’ sugar and cinnamon. The cookies are then baked until golden brown and served.
The origin of Mexican wedding cookies is uncertain, but there are a few theories about how they came to be. One theory is that they were brought to Mexico by Spanish colonists in the 16th century. Another theory is that they were developed in Mexico by indigenous people who were influenced by Spanish cooking techniques.
Whatever their origin, Mexican wedding cookies have become a popular treat in Mexico and around the world. They are often served at weddings, parties, and other special occasions.
Ingredients:
1 cup (2 sticks) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 teaspoon vanilla extract
1 large egg
2 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners’ sugar
1 tablespoon ground cinnamon
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the vanilla and egg.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the dough into 1-inch balls. Place the balls on the prepared baking sheet.
Bake for 10-12 minutes, or until the cookies are golden brown.
While the cookies are still hot, roll them in a mixture of confectioners’ sugar and cinnamon.
Let the cookies cool completely before serving.
Enjoy!
