The popular confection known in English as the Mexican Wedding Cookie is not referred to by a single, consistent name in Spanish, but rather by several regional terms. The most common Spanish names for this buttery, powdered-sugar-dusted treat are Polvorones and Mantecados. The cookie’s history is complex, tracing back to medieval Arab baking traditions that spread through Europe and eventually to the Americas via Spanish influence. This long journey and cultural adaptation are the reasons for the variety of names and subtle recipe differences found across Spanish-speaking regions.
The Primary Spanish Names
The name Polvorón is the most frequently used term in Mexico and the United States for the nut-based version of the cookie. This name is derived directly from the Spanish word polvo, which translates to “dust” or “powder”. The name is a direct reference to the cookie’s signature texture, which is so crumbly and delicate that it seems to disintegrate into a fine powder or dust upon the first bite. This characteristic is a result of the high-fat, low-moisture dough structure.
The term Mantecado is the other primary Spanish name, and it is particularly common in Spain. This name comes from the Spanish word manteca, which means lard or shortening. Traditionally, manteca de cerdo (pork lard) was the primary fat used in the Spanish version of the cookie, giving it a distinct flavor and texture. While the two names are often used interchangeably, especially outside of Spain, they originally denoted a difference in the primary fat used in the recipe.
Other names are also used, reflecting local variations in ingredients or preparation. For example, Hojarasca is a term used in Northern Mexico, particularly in the state of Nuevo León, for a similar cookie that is often flavored with cinnamon. The name Bizcochito is also sometimes used in Mexico and is the official state cookie of New Mexico in the United States, though this version is typically flavored with anise and cinnamon. These regional names highlight the cookie’s widespread popularity and its adaptation to local culinary preferences.
Regional Names and Culinary Context
The geographical context is what truly differentiates the usage of Polvorones and Mantecados. In Mexico, the cookie is most commonly known as a Polvorón, often specified as Polvorón de Nuez (nut polvorón) to indicate the inclusion of pecans or walnuts. The English name “Mexican Wedding Cookie” is a US-centric term that specifically refers to this Mexican-American adaptation, which is typically round and heavily dusted with powdered sugar. The cookie is a staple in Mexican bakeries and is consumed year-round, not just at weddings.
In Spain, Mantecados and Polvorones are distinct holiday sweets, traditionally associated with the Christmas season. The distinction is often based on texture and shape, with Mantecados being slightly more compact and round, while Polvorones are more fragile, oblong, and contain ground almonds. The use of lard in the Spanish Mantecado recipe is a historical remnant from the 16th century in Andalusia, where there was an abundance of wheat and lard.
Key Ingredients and Cultural Significance
The core recipe for the Mexican Wedding Cookie, regardless of its Spanish name, relies on a high proportion of fat and finely ground nuts. The primary ingredients include flour, powdered sugar, and a fat source, which can be butter, vegetable shortening, or lard. Finely chopped nuts, most often pecans or walnuts, are incorporated into the dough, contributing to the cookie’s rich flavor and crumbly structure.
The texture is a defining characteristic, achieved by minimizing the development of gluten in the dough. The high fat content shortens the gluten strands, resulting in a delicate, melt-in-your-mouth consistency that easily crumbles. The final step involves rolling the baked cookies in a thick layer of powdered sugar, which gives them their signature white, snowy appearance.
The English name “Mexican Wedding Cookie” is a nod to the cookie’s traditional presence at celebrations and holidays. The cookie’s round shape and white coating led to the alternative English name “Snowball Cookie,” especially in the United States, where it is popular during the winter holidays. The cookie symbolizes festivity and is often served at weddings, not as a replacement for the wedding cake, but as a sweet treat for guests.