Mexican Wedding Cookies
These hard, white, little ball cookies are some of my favorites. They’re almond flavored and coated with a soft, white powdered sweetener, traditionally sugar. While these are, indeed, eaten at Mexican weddings (known as biscochitos), they’re also found quite often on the dinner buffet of many countries around the world on a variety of holidays. This type of cookie is also known as Russian tea cakes, Italian wedding cookies, butterballs, and even moldy mice. The origin is murky, but it’s generally believed these were brought to Mexico by European nuns, back in the day.
Serving size: The cookies can really be made any size. As printed, the intention is to make roughly 18 cookies, resulting in 3 cookies per serving.
Cooling note: Because I tend to use a powdered erythritol blend, there is a very slight cooling sensation when these cookies are enjoyed. Interestingly, on this particular cookie, I find it to be a quite pleasant complement!
Prep Time5 mins
Cook Time15 mins
Total Time45 mins
Preheat oven to 350°F (177°C).
Line a baking sheet with parchment paper or silicone mats.
To a medium-sized mixing bowl, add the butter and 1/4 cup (60 mL) of sweetener. Preferably with an electric mixer, whip until the mixture is creamed or nicely aerated and the color has lightened in color.
Mix in the almond, coconut, tapioca, and chia flour with a dash of salt to the mixing bowl and combine until a nice dough has formed. You may need to add a teaspoon or two (5 mL) of water to get it to form a dry, cohesive dough, as opposed to moist crumbles.
Scoop the dough into 1-inch (2 1/2cballs with a cookie or ice cream scoop. Place about 2 inches (5capart on prepared baking sheet.
Bake the cookies until golden, about 15 minutes. Remove and allow to cool.
Once the cookies are cool, toss them with the remaining powdered sweetener. (They are usually rolled in the sweetener on a plate, but I just put them all in a paper bag with the sweetener and lightly toss it all around.)