Mexican Wedding Cookies

Mexican wedding cookies

Merry Christmas Eve, everyone! Here’s to a fantastic holiday, safe travels, yummy food, no drama, the whole bit. Matt and I are being a tad bit boring today, just errand running and readying our house for company, but I quite look forward to switching on TBS’s 24 Hours of A Christmas Story (“I can’t put my arms down!”); then tomorrow family is coming to stay with us for a few days. So I’ve given myself permission to only blog the rest of the week if and when I have a spare moment.

Mexican wedding cookie dough

I realized I didn’t do much for Christmas cookies this year, so here is my contribution to the foodie blogosphere! These are incredibly good. They have a chewy short bread texture, and despite being rolled around in sugar, they are not all that sweet. Apparently these Mexican goodies are traditionally served at weddings, but are quite appropriate for Feliz Navidad as well.

Mexican Wedding Cookies

And they’re perfect for you if you need a ton of cookies – the original recipe said it makes 300 cookies! I didn’t count, but I have no trouble believing that. I used my smallest biscuit cutter, which is about 1 inch, but you can use cookie cutters if you have any. Enjoy!

Mexican Wedding Cookies

Oh, and I can’t resist letting two of my adorable nephews and nieces (my sister’s kids) send you glad tidings, peace, and joy for your holiday season!

Jack Claire Christmas 2013
{Hahaha!!! I couldn’t resist – this will likely haunt them for years to come, right?}

{One year ago: Arugula Pesto, Smoked Mozzarella and Tomato Pizza}

Source: Muy Bueno by Yvette Marquez-Sharpnack, Veronica Gonzalez-Smith and Evangelina Soza


6 cups all-purpose flour
2 tbs baking powder
1 tsp salt
2 tbs ground cinnamon (freshly ground Mexican cinnamon, or canela, if possible)
¼ tsp ground ginger
1 lb. lard or vegetable shortening (preferably the non-hydrogenated kind)
1 large egg
1 ½ cups granulated sugar
1 tbs vanilla extract
½ cup orange juice
2 tbs whole anise seeds

1 cup granulated sugar
½ tsp ground cinnamon

Preheat the oven to 350 F. Line 2 baking sheets with parchment or silpats. Set aside.
In a medium bowl, mix flour, baking powder, salt, cinnamon and ginger.
In a separate large bowl, cream the lard or shortening with an electric mixer until smooth, about 2 minutes on high. Add the egg, sugar, vanilla, and orange juice. Beat until combined.
Add the dry ingredients into the wet, plus the anise seeds. Fold and stir together with a rubber spatula until it has mostly come together. Knead the last little crumbly bits together with your hands. If mixture feels too sticky, add a tad more flour, or just let it sit a few minutes.
Working in batches if necessary, dump the dough onto a floured work surface and roll it out to ¼ inch thick with a floured rolling pin. Stamp out individual cookies with your cutter of choice and transfer the cookies to the prepared baking sheets. Reroll the scraps as you go.
Bake the cookies 8 to 10 minutes (or possibly longer if you made larger cookies), until the bottoms of the cookies have browned slightly.
While the cookies are baking, combine the sugar and cinnamon for the cinnamon-sugar mixture. You can use a large mixing bowl, or I used a deep-dish pie plate.
Remove the cookies from the oven, let them cool just for a minute or two, then place them warm into the cinnamon-sugar mixture. Toss gently to coat, then transfer them to a plate. Repeat in batches if necessary.
Tip: either refrigerate the extra dough between batches, or keep it away from the hot stove.

One response to “Mexican Wedding Cookies

  1. Pingback: Eggnog Panettone Bread Pudding with Amaretto Sauce | The Texan New Yorker

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