Mexican wedding cookies, or “biscochitos” as they are known in Mexico, are the best part of any wedding reception. Not too sweet, not to crispy, with a pinch of spice and an amazing crumbly texture, they’re probably the perfect snacking cookie. But why wait for a wedding to enjoy this great treat?
Check out Food Network’s recipe below and get ready to lower the blinds and shamefully eat an entire batch in one sitting. To make them even more irresistible, we’re including a recipe for dipping chocolate, because the only thing better than a Mexican wedding cookie is a chocolate-dipped Mexican wedding cookie.
1 cup unsalted butter, room temperature
½ cup confectioner’s sugar
1 teaspoon vanilla extract
1 ¾ cups all-purpose flour
1 cup chopped pecans
Preheat the oven to 275 degrees F. Line cookie sheets with parchment paper.
Using an electric mixer, cream the butter and sugar at low speed until it is smooth. Beat in the vanilla. At low speed gradually add the flour. Mix in the pecans with a spatula. With floured hands, take out about 1 tablespoon of dough and shape into a crescent. Continue to dust hands with flour as you make more cookies. Place onto prepared cookie sheets. Bake for 40 minutes. When cool enough to handle but still warm, roll in additional confectioners' sugar. Cool on wire racks.
1 bag dark chocolate
¼ cup coconut or vegetable oil
1 tablespoon confectioner’s sugar (or more to taste)
Combine all ingredients in a medium sauce pan and stir over low heat. Once all chocolate and sugar have melted, move off heat and set it a warm spot. Depending on how long you wait between making the dip and actually dipping the cookies, you may need to reheat.
Note: If chocolate begins to seize, add more oil. You can also add heavy whipping cream for a thinner sauce.
Note: You can substitute milk or semi-sweet chocolate if you prefer. If you do, we suggest either not coating the cookies in powder sugar or doing so very lightly. Otherwise, they can be quite sweet when dipped into milk or semi-sweet chocolate.