Mexican Wedding Cookies With Cinnamon

Meanwhile, in small bowl, mix powdered sugar and cinnamon until well blended.

Mexican wedding cookies with cinnamon. They’re traditionally served at mexican weddings but you can find them any time of the year, as everyone loves their sweet flavor and buttery texture. These mexican cinnamon cookies go by the original name of polvorones de canele, which comes from the spanish word ‘polvo’, meaning dust. Commonly known as russian tea cakes they are also referred to as mexican wedding cookies.

My mom used to make batches and batches of them at christmas time that we would eat for the whole season, and also pack up to give away to family in homemade food baskets. Chill dough if it seems too soft. This refers to the light cinnamon sugar ‘dusting’ on all the cookies.

Beat in egg and vanilla. Place the walnuts in a food processor and ground for 30 seconds. Roll warm cookies in sugar mixture, then let cool.

This is the mild mexican cinnamon, canela. Using electric mixer, beat butter in large bowl until light and fluffy. Store covered at room temperature.

Form dough into small balls about 1 1/2 inch in diameter; Place on a cookie sheet; The pecan taste is incredible.

Use just enough water to moisten and form a ball. Return the cookies to the cooling rack and let cool completely before serving. Snowballs, moldy mice, italian nut balls, russian teacakes, melting moments, mandulás kifli, polvorones, sand tarts, sandies, butterballs, almond crescents, finska kakor, napoleon hats, and even just plain ol’ wedding cookies.