SPANISH WEDDING COOKIES

Spanish Wedding Cookies Facts

The name Spanish wedding cookies may be derived from the significance of these cookies in Mexican weddings. These rich nutty cookies are rolled in powdered sugar and is said to be prepared with high quality ingredients. Spanish wedding cookies significance is that these delicacies prepared with high quality ingredients symbolizes a rich and blissful married life for the couple. It is said that the white color of powdered sugar coating represents purity. Apart from weddings, these cookies are often served during special occasions, festivals and holidays.

It is believed that the origin of Spanish wedding cookies is from the traditional, sweet and nutty desserts that have been used in the Middle Eastern cuisine. These desserts are said to be originally from the Medieval Arab world. The European explorers adopted the recipe and used it to prepare the regional variation of the same. Even though, Spanish wedding cookies have been a part of the traditional cuisine of Mexico for a very long time, it got international recognition, after the 1950s. Today, different variations of these cookies are prepared in various regions other than Mexico. Now that you have a basic understanding about the origin of Spanish wedding cookies and its significance, let us take a look at how to make Spanish wedding cookies.

Spanish Wedding Cookies Recipe

So, as per culinary experts, the secret behind the taste and flavor of the Spanish wedding cookies is the use of high quality ingredients. Otherwise, it is prepared from plain cookie dough. Apart from high quality nuts and butter, the ingredients of these cookies include pure vanilla extract. Locally known as ‘pastelitos de boda’, these cookies are mostly found to be made in three shapes - ball shape, crescent shape and round. In order to prepare 18 to 20 servings of these cookies, you need the following ingredients.

Ingredients

    All purpose flour - 2 cups
    Butter - 1 cup
    Almonds - 1 cup
    White sugar - ½ cup
    Confectioner’s sugar - ½ cup
    Vanilla extract - 2 teaspoons
    Water - 2 teaspoons
    Salt - 2 pinches

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