I love a reason to celebrate. Reasons like it’s Saturday or there’s no laundry to be done (the latter is rare these days). So naturally I want to celebrate another country’s holiday, especially when that country is home to delicious food and sodas made with real sugar. For the sake of time and the fact that I am doing a lot of baby wearing these days I’ve opted to make these two simple desserts—Mexican Wedding Cookies and Jarritos soda floats—for Cinco de Mayo rather than having a big fiesta. The best Jarritos flavor to use for the floats is Mandarin as the orange and vanilla pairing tastes like a creamsicle. Mexican Cola, Fruit Punch, and Pineapple (think piña colada) are also great.
In my family we make the same basic cookie as Mexican Wedding Cookies every Christmas, but we call them Powdered Sugar Cookies. My grandmother fills a 1960s turquoise Tupperware container with them every year and we munch on them for days as they get better with age. The recipe is incredibly easy and it doesn’t have an egg in it so anyone can sneak a taste of the cookie dough.
Mexican Wedding Cookies aka Powdered Sugar Cookies
1 cup butter
1/3 cup granulated sugar
2 tsp. vanilla
2 tsp. water
2 cups all-purpose flour
1/4 tsp. salt
1 cup chopped pecans
In a large bowl use a mixer to cream the butter and sugar together. Add the vanilla, water, flour, and salt. Mix well. Mix in the pecans then shape into 1- to 2-inch balls. Bake at 325°F for 15 minutes or until the bottoms are lightly browned. Cool slightly on a cooling rack. Add some of the powdered sugar to a shallow bowl or container. Add a few warm cookies to the sugar and toss to coat. Repeat with remaining cookies. Store up to a week at room temperature. The dough can also be frozen for up to 4 months.
Makes 3 dozen cookies.