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Natural Strawberry Mexican Wedding Cookies

Natural Strawberry Mexican Wedding Cookies

These addictive melt-in-your-mouth cookies are getting a flavor revamp with crushed freeze dried strawberries.
Enjoy these powdered sugar-dusted, crunchy, nut-filled cookies ~ a true 
holiday treat!

Strawberry Mexican Wedding Cookies
Strawberry Mexican Wedding Cookies
Strawberry Mexican Wedding Cookies
Strawberry Mexican Wedding Cookies

I have named these cookies ” Mexican Wedding Cookies” yet similar cookies called Snowball Cookies, Russian Tea Cakes and sometime Mexican Wedding Cakes.

The cookies have a distinctive tangy strawberry essence without artificial flavors (natural flavors), colors or citric acid.
They are not bright pink inside… the nuts add a good amount of color – yet freeze dried strawberries add a lovely piquancy.

Ingredients for Natural Strawberry Mexican Wedding Cookies
Ingredients for Natural Strawberry Mexican Wedding Cookies
  • Pastry Flour (or can use cake flour) adds a special light crumb to the cookies.
  • Freeze dried strawberries are available in specialty or health food shops – I bought mine at Trader Joe’s
  • Organic, non GMO butter adds a wonderful flavor without Natural Flavoring… which is added to most commercial butters!
  • I’m using pecans – you might try almonds or walnuts; toast before you chop for ultimate flavor.
Making the cookie dough - fold in freeze dried strawberries which have been ground to a powder
Making the cookie dough – fold in freeze dried strawberries which have been ground to a powder

Refrigerate the dough until very cold and firm – at least 2 hours.

Scoop then roll cookie dough into 1 inch balls
Scoop then roll cookie dough into 1 inch balls
I use a #100 cookie scoop, and round the dough
I use a #100 cookie scoop, and round the dough
The cookies, nicely risen and ready to drop onto a bowl of confectioner's sugar to coat ( after they have cooled a bit)
The cookies, nicely risen and ready to drop onto a bowl of confectioner’s sugar to coat ( after they have cooled a bit)
Add each slightly warm cookie to a bowl of confectioner's sugar to coat
Add each slightly warm cookie to a bowl of confectioner’s sugar to coat
Origin of Mexican Wedding Cookies

Also referred to as Mexican wedding cakes, these buttery cookies originated outside of Mexico. Their creation has been traced back to medieval Arab baking that predominantly featured ingredients like butter, sugar, spices and nuts. As trade routes began to broaden, these sweet confections made their way from the Middle East to all parts of Europe.
A grand cake table is typical inMexican weddings – there are often tables reserved for other sweets as well – including, naturally, the little “Mexican wedding cakes” (cookies) known as in Mexico as polvorones.

Natural Strawberry Mexican Wedding Cookies

Natural Strawberry Mexican Wedding Cookies

These addictive melt-in-your-mouth cookies are getting a flavor revamp with crushed freeze dried strawberries. Enjoy these powdered sugar-dusted, crunchy, nut-filled cookies ~ a true holiday treat!
Prep Time: 25 minutes
Cook Time: 14 minutes
Total Time: 39 minutes
Servings: 48 cookies
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Ingredients

  • 1 cup pecans lightly toasted
  • 2 sticks unsalted butter 1/2 pound (1/2 pound) Room temperature - I use organic, no natural flavoring. 
  • 3/4 cup confectioner's sugar
  • 1 teaspoon pure vanilla
  • 1/2 teaspoon sea salt
  • 3 tablespoons freeze dried strawberries pulsed fine (see note*)
  • 2 cups pastry flour can use cake flour
  • 1 cup confectioner's sugar for coating the warm cookies

Instructions

Toast the pecans:

  • Preheat oven to 325 degrees. Add pecans to your cookie sheet and toast for 5 - 7 minutes until fragrant, toasted, but not colored. Cool - then chop in a small food processor until well chopped with a little texture - not too fine.

Make the cookie dough:

  • Place the room temperature butter, confectioner's sugar, vanilla and salt into the bowl of a stand mixer. Using a paddle, mix until blended well, but do not over process.
  • Add the strawberry powder, mix in on low speed. Add the flour and mix until just blended, and the strawberry powder is well distributed.
    Refrigerate the dough until very cold; 2 hours.
  • Preheat oven to 350 degrees. Add a piece of parcment paper or silpat liner.
    Scoop a well rounded mound of dough with a rounded #100 cookie scoop, roll quickly in your hands until round - drop each on ungreased cookie sheet, 1 1/2 inches apart. Cookies can also be formed with a spoon - use 1 inch ball of dough.
  • Bake for 12 - 14 minutes until cooked through and a touch golden underneath.
    Remove from oven, cool slightly. Add 1 cup confectioner's sugar in a small bowl. When still a tad warm - add cookies to coat all over, one at a time, then add to a wire rack to cool completely. For a super-white coating, repeat this process, using more confectioner's sugar when cookies are cool.
  • Store cookies in a container with a good seal. Eat within 10 days (they won't last that long!)

Notes

Freeze dried strawberries are available in specialty or health food shops - I bought mine at Trader Joe's. Use 1/2 cups and pulse fine = 3T. 
Yes, you may use regular flour in this recipe, although pastry flour/cake flour produces a lighter crumb.
This recipe may not be reproduced without the consent of its author, Karen Sheer.
COURSE: cookies, Dessert, holiday cookies
CUISINE: American, Mexican
KEYWORDS: strawberry Mexican wedding cookies, updated Mexican Wedding Cookies
Nutrition Facts
Natural Strawberry Mexican Wedding Cookies
Amount per Serving
Calories
69
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
1
g
Cholesterol
 
10
mg
3
%
Sodium
 
25
mg
1
%
Potassium
 
40
mg
1
%
Carbohydrates
 
9
g
3
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
1
g
2
%
Vitamin A
 
119
IU
2
%
Vitamin C
 
11
mg
13
%
Calcium
 
5
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Natural Strawberry Mexican Wedding Cookies

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