Don't Make This Easy Mistake With Mexican Wedding Cookies

Somewhere along the way, there's a good chance that you've eaten from or at least seen a plate of shortbread cookies spotted with pecans and dusted in confectioner's sugar (via Went Here 8 This). You might know these cookies to be Russian tea cookies, Mexican wedding cookies, Viennese crescents, snowballs, or polvorones as they are actually called in Mexico (via Food52). But the history of these cookies and their original name are somewhat difficult to trace. 

No matter how you refer to these delicious cookies, they are relatively simple to make. There are, however, a few tips you should keep in mind to ensure they turn out perfectly with every batch you make. One issue people sometimes encounter is the cookies coming out of the oven flat rather than as little rounds. If this happens, Went Here 8 This suggests that the oven might not have completely reached the cookies' baking temperature. So, make sure you're patient enough to slide the cookies in after the oven has had time to come to temperature.

The biggest mistakes result in dry Mexican wedding cookies

However, one of the biggest mistakes or complaints about homemade Mexican wedding cookies is that they ended up being dry. While one of the most common mishaps that accounts for this is baking the cookies too long, Went Here 8 This also suggests that using too much flour could cause dry cookies. While it is always important to carefully measure your ingredients while baking, this issue can also be one of technique for Mexican wedding cookies.

According to Two Peas and Their Pod, processing at least half of the pecans in the recipe in a food processor or nut chopper allows the pecans to "release their natural oil." While the oil prevents the cookies from drying out while baking in the oven, it can also act as a binder in the dough. You'll still likely want some coarsely chopped nuts for a crunch. But, combining the two should provide the perfect Mexican wedding cookies, per Two Peas and Their Pod. If you don't currently incorporate both finely and coarsely chopped pecans in your recipe, it might be worth a try.