Posts Tagged ‘mexican wedding cookies’

We came up on Cinco de Mayo rather quickly this year, didn’t we? In fact, it’s today. How is it already May?  Cinco de Mayo, or Battle of Puebla Day, celebrates the Mexican Army’s May 5 1862 victory over France at the Battle of Puebla during the Franco-Mexican War. Growing up in Arizona, it was always cause for celebration.

Perhaps you’re headed to a party tonight or over the weekend and are wondering what to bring. Cinco de Mayo is always a festive occasion and usually, a nice bottle of tequila would be welcome but as I’m headed to such a party tomorrow, I decided to bake some cookies. It’s what I do. Trolling though my archives I came up with three options … all from my “one dough, many cookies” series. Let’s make this easy, shall we? I’ll take a half batch of basic butter cookie dough, divide it into four pieces and make four completely different cookies. As I’m currently at my mom’s house without all my tricks and tools, this should be easy.

First up, Mexican Chocolate Crinkles, a spiced chocolate cookie with just a hit of chipotle chile for a little heat, a little smoke. Then Dulce de Leche Sandwich Cookies. I’ll add some cocoa powder to the dough, cut thin rounds and fill with dulce de leche. A caramel filled cookie is always a crowd pleaser. Next up, a classic … Mexican Wedding Cookies. Chopped walnuts and a good dip in powdered sugar makes for a truly delicious cookie. For the fourth, I’m creating a new one – Hojarascas – a buttery cinnamon cookie. Hope it turns out!

Should be a nice mix of things. And let’s not forget the Kentucky Derby AND the Royal Coronation is tomorrow too. Get that Derby Pie ready and whip up some scones too while you’re at it. It’s a big baking weekend!

STRESS THERAPY BAKING FACTOR: ¡HURRA! It’s always a great – and the polite thing to do – to show up at a party with a gift. In my experience, homemade cookies have always been appreciated. And if they’re on theme? Even better. Four delicious Cinco de Mayo themed cookies in a pretty little box, coming right up. Though I’ll bring the tequila too because this crowd is a bunch of boozers.

Other things to make this weekend:

drinks: Spicy Mango LimeadeWatermelon Lime Agua FrescaMexican Hot Chocolate

appetizers/starters: Mexican Seafood CocktailCotija Cumin ShortbreadCandied Pumpkin EmpanadasHatch Chile Queso DipCotija Churros with Guava SauceQueso Fundito

side dishes: Esquites – Mexican Corn SaladRefried Beans

misc: Candied JalapenosDIY Chile Powder

main courses: Posole VerdeMichelada Style Steamed ClamsMachaca EnchiladasChicken Sour Cream Enchiladas

desserts: Spicy Pineapple PaletasAvocado Lime Tequila PopsiclesMexican Chocolate Pudding PopsCoconut Tres Leches Ice CreamHorchata Strawberry Swirl Ice CreamChocolate Dulce de Leche Swirl Ice CreamChocolate Dulce de Leche FondueMexican Chocolate Streusel PoundcakeMexican Chocolate CookiesBacon Fat PolvorónesDouble Chocolate AlfajoresChocolate ChurrosChocoFlan

Coronation treats: Earl Grey Sandwich CookiesDate Cake with Caramel GlazeRoyal Wedding Elderflower CakeEton MessBarley Marmalade SconesAlmond Tea Cake


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This one, and it’s infinite variations, is a perennial holiday favorite. Last year, I posted a recipe for Russian Tea Cakes which, to be honest, is roughly the same recipe but with pecans instead of walnuts. Use almonds and shape them into crecents and you’ve got Viennese Horns (wait ’til next year.) But this one, these Mexican Wedding Cookies, are packed with walnuts, have a little bit of cinnamon and that same dunk into powdered sugar while warm for a light, fluffy coating.


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Today marks the halfway point in this little project, The 12 Days of Cookies. For Day 6, I have a classic for you, the crowd pleaser, and the one that typically disappears before the others. Some call them Mexican Wedding Cookies; others refer to them as Viennese Crescents or Nut Horns. I call them Russian Tea Cakes and they are delicious.


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