This is an amped up version of Mexican Wedding Cake Cookies by Sally’s mother, Ricki.
What the daughter of Italian mining immigrants in Ely, Minnesota was doing with a Mexican cookie in her arsenal remains a mystery. The story Ricki told is that these were actually classic Russian sweets, and “when things started going south with the Soviets,” they started calling them Mexican Wedding Cakes. Wacky? Well, so was she.
Wine: Arguments have broken out around the table as to whether light and effervescent Moscato d’Asti or a soft and rich late harvest wine offer a better pairing. These are very different, but both wonderfully flattering with the cookies, which should assure you that any sweet wine will work well. Here’s to further study.
Dough can be made 2 to 3 days ahead and refrigerated. Finished cookies keep 1 week in a cool place, or frozen for up to 6 months.
John Wurdeman studied music and art before becoming a winemaker in the country of Georgia. His winery, Pheasant's Tears, has revived an 8,000-year-old Georgian winemaking tradition. He tells Melissa Clark what brought him there, the myriad varieties of Georgian wines, and the integral part they play in that country's meals.