Festive Delights: Baking Aunt Maxine’s Famous Sugar Cookies and Classic Mexican Wedding Cookies for the Holidays

The holiday season is truly magical, a time for warmth, cherished traditions, and, of course, delicious homemade treats. This year, my kids and I embraced the festive spirit by spending a delightful afternoon in the kitchen, baking up two absolute classics that are sure to make even Santa Claus himself extra happy! We rolled out a generous batch of our family-favorite, Aunt Maxine’s Famous Sugar Cookies, and my personal childhood comfort, Mexican Wedding Cookies. These aren’t just any cookies; they carry the sweet scent of nostalgia and the promise of joyous celebrations.

Aunt Maxine’s sugar cookies hold a special place in our hearts for a reason. They are, hands down, the best sugar cookies I have ever tasted. Each bite offers a perfect crispness that gives way to a tender, melt-in-your-mouth texture. Their simple elegance also makes them the ideal canvas for festive decorating, whether with colorful sprinkles or royal icing. Then there are the Mexican Wedding Cookies, a recipe that brings back a flood of fond memories of my mom baking them during the holidays. I adore their dainty, bite-sized shape and their incredibly rich, buttery, and nutty texture, perfectly dusted with a sweet cloud of powdered sugar. Both of these recipes yield a generous amount, making them absolutely perfect for sharing with loved ones, gifting to friends, or contributing to a holiday cookie exchange.

Aunt Maxine’s Famous Sugar Cookies Recipe

There’s a reason these sugar cookies are “famous” in our family. Their buttery, vanilla-almond flavor profile combined with their delightful texture makes them utterly irresistible. They’re also robust enough for little hands to decorate, making them a fantastic activity for kids during the holidays. Get ready to create some delicious memories!

Ingredients:

• 1 1/2 cups powdered sugar
• 1 cup margarine or butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cream of tartar
• Granulated sugar (regular or colored, for sprinkling)

Instructions:

1. In a large mixing bowl, combine the powdered sugar, softened margarine or butter, vanilla extract, almond extract, and the egg. Beat these ingredients together until the mixture is light, creamy, and well-incorporated.

2. Gradually stir in the all-purpose flour, baking soda, and cream of tartar. Mix until the dough just comes together and forms a cohesive ball. Be careful not to overmix, as this can lead to tough cookies.

3. Cover the dough tightly with plastic wrap and refrigerate for at least 3 hours. For best results, or if preparing ahead, you can even refrigerate it overnight. Chilling the dough is crucial as it prevents the cookies from spreading too much during baking, ensuring they hold their shape beautifully.

4. When you’re ready to bake, preheat your oven to 375 degrees Fahrenheit (190°C).

5. Divide the chilled dough into halves or work with a large clump at a time. On a lightly floured surface (a cutting board or counter works perfectly), roll out each portion of dough to approximately 3/16 inch thick. The key is to roll it evenly for consistent baking.

6. Using your favorite 2 to 2 1/2 inch cookie cutters, cut the dough into desired shapes. Carefully transfer the cut cookies to a lightly greased cookie sheet, leaving about an inch between each cookie. Sprinkle the tops generously with granulated sugar, or use festive colored sugars for a holiday touch.

7. Bake for 7-8 minutes, or until the edges are lightly golden brown. Keep a close eye on them, as baking times can vary slightly depending on your oven. The centers should still be soft.

8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, they are ready to be devoured or decorated further with icing!

This recipe makes about 5 dozen delightful cookies, perfect for sharing the holiday cheer!

Mexican Wedding Cookies Recipe

Often known as Snowball Cookies or Russian Tea Cakes, Mexican Wedding Cookies are a holiday staple cherished for their delicate, crumbly texture and rich, nutty flavor. Encased in a generous coating of powdered sugar, they truly look like little snowballs, making them a beautiful addition to any holiday platter. This particular recipe, adapted from Martha Stewart’s Baking Handbook, is incredibly reliable and yields consistently delicious results.

Ingredients:

• 1 cup pecan halves
• 2 cups confectioners’ sugar, divided
• 2 cups all-purpose flour
• 1/4 teaspoon salt
• 2 sticks (1 cup) unsalted butter, softened to room temperature
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure almond extract

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit (175°C), placing racks in the upper and lower thirds of the oven. Prepare two large baking sheets by lining them with parchment paper; set them aside.

2. In a food processor, combine the pecan halves with 1/4 cup of the confectioners’ sugar. Pulse until the pecans are finely ground. Be careful not to over-process, or you’ll end up with pecan butter.

3. In a large bowl, whisk together the sugar-nut mixture, all-purpose flour, and salt. Ensure these dry ingredients are thoroughly combined, then set aside.

4. In the bowl of an electric mixer fitted with a paddle attachment, beat the softened butter and 3/4 cup of confectioners’ sugar on medium speed. Continue beating until the mixture is light, fluffy, and pale in color, which usually takes about 4 minutes. Remember to scrape down the sides of the bowl as needed to ensure even mixing.

5. Beat in the pure vanilla extract and pure almond extract until just combined, infusing the dough with wonderful aroma.

6. Gradually add the flour mixture to the butter mixture, beating on low speed until the dough just comes together. Again, avoid overmixing; stop as soon as the flour streaks disappear.

7. Roll the dough into small, uniform 3/4-inch balls. Place them about 2 inches apart on your prepared baking sheets. This spacing allows for proper air circulation and even baking.

8. Bake the cookies for 10-12 minutes, rotating the baking sheets halfway through the baking time to ensure even browning. The cookies should be pale on top and just lightly browned on the bottom (you can gently lift one with a spatula to check). Their delicate nature means they won’t turn deeply golden.

9. Transfer the baked cookies to a wire rack to cool completely. It’s crucial for them to be entirely cool before the next step to prevent the powdered sugar from melting.

10. Place the remaining 1 cup of confectioners’ sugar in a shallow bowl. Once the cookies are completely cool, roll each cookie in the confectioners’ sugar to coat it completely. For an extra festive and pronounced “snowball” effect, you can roll them a second time after about 15-20 minutes.

These exquisite cookies can be kept in an airtight container, layered between sheets of waxed or parchment paper, at room temperature for up to 4 days. They also freeze beautifully for longer storage.

This recipe yields approximately 6 dozen delicious Mexican Wedding Cookies, making them perfect for your holiday gatherings and gifting!

Baking these cookies isn’t just about the final delicious product; it’s about the entire experience. The aroma of vanilla, almond, and butter filling the kitchen, the laughter of children as they eagerly sprinkle colored sugars, and the quiet satisfaction of creating something beautiful and delicious from scratch. These moments become the cherished memories that define our holiday seasons. Whether you’re making them for Santa, for your family, or to share with friends and neighbors, these cookies are a true testament to the joy and generosity of the holidays. They pair wonderfully with a steaming mug of hot cocoa, a cup of coffee, or a tall glass of milk, making them the perfect accompaniment to any festive occasion.