The inspiration for May’s international dish came from the prospect that my workplace decided to have a food day for Cinco De Mayo and I volunteered to bring dessert. Cinco De Mayo (Spanish for May 5th), is primarily celebrated in Mexico and the United States, and is a celebration of Mexican heritage…or if you want to get technical about it, on May 5, 1862, the Mexican army defeated the French army at the Battle of Puebla.
Back to food. The recipe for Mexican Wedding Cookies surfaced when I was perusing the online recipes at www.foodnetwork.com. More specifically, if you are interested in giving this recipe a whirl, you can find it here. My main goal for this dessert was to find something quick and easy, and I really knocked it out of the park with that decision.
The Mexican Wedding Cookies have only 5 ingredients – unsalted butter, powdered sugar, vanilla, flour, and chopped pecans – and made for a very quick turnaround from start to finish. The entire recipe took about an hour. It helped that an electrical mixer did most of the work. The most surprising thing about this recipe was the cook time. Usually cookies bake for about 8-12 minutes depending on what the ingredients are. These cookies, however, baked for a full 40 minutes! And no, they did not burn.
After baking for 40 minutes, the crescent shaped cookies need to cool a little, and then while they are still warm, must be covered in powdered sugar to finish them off. The finished product reminded me very much of Christmas spritz cookies. They turned out to be bite-size crunchy confections, and immediately became an office hit. I definitely recommend this recipe if you are looking for something quick, easy and delicious.
Natalie Nielsen, International Food Blogger