Exploring The Similarities Between Mexican Wedding Cookies And Russian Tea Cakes

Mexican wedding cookies and Russian tea cakes are the same type of cookie and are often referred to by other names, including snowball cookies, Italian wedding cookies, polvorones, and pecan butterballs. They are crumbly, buttery, and nutty, and are rolled in powdered sugar. They are simple to make and require few ingredients. The cookies are often served during the holidays, and their origin is unclear, with theories suggesting they came from Russia, Mexico, Greece, Persia, the Middle East, or the Ottoman Empire.

History of Mexican wedding cakes and Russian tea cakes

Mexican wedding cakes, also known as Russian tea cakes, are small, hand-formed, coated in powdered sugar, and containing ground nuts of some kind—often pecans, sometimes walnuts or almonds. They are light and elegant, yet messy and somewhat dangerous to consume during polite conversation. They are also quite homely in appearance, requiring little skill to bake and only a handful of common ingredients.

The history of these cakes is a little unclear. They are similar to Russian tea cakes, Greek cookies called kourambiethes or kourambiedes, and Arab cookies known as qurabiya or ghraybeh. They may have originated with medieval Arab bakers and, because of expanded trade routes, eventually made their way to Europe. Some people think they were then brought to Mexico by European nuns or by Spanish conquistadors for 16th-century North America.

The name "Mexican wedding cake" did not appear in American cookbooks until the 1950s, and it is speculated that it replaced the term "Russian tea cake" due to the strained U.S. relationship with Russia during the Cold War. However, this theory is disputed by food scholar Darra Goldstein, who points out that other Russian dishes like Chicken Kiev and beef Stroganoff were still enormously popular in the U.S. during this time.

The term "Russian tea cake" itself may have originated in the 19th century due to an American fascination with Russian tea culture. "Russian Tea Parties" were common fundraising events, and "Russian Tea Rooms" were popular in places like New York City.

Whatever their history and true origin, Mexican wedding cakes and Russian tea cakes are a universal treat, with an undeniable appeal around the holidays.

Ingredients and recipe

Mexican wedding cookies and Russian tea cakes are the same baked treat, with the same basic recipe. They are also known as snowball cookies, Italian wedding cookies, polvorones, and sweethearts, among other names. They are made with common, simple ingredients and are not difficult to bake.

• Butter (unsalted)
• Vanilla extract
• Powdered sugar (for dough and rolling)
• All-purpose flour
• Salt
• Nuts (pecans, walnuts, almonds, or hazelnuts)

Optional ingredients include:

• Milk
• Cinnamon
• Orange zest
• Cocoa powder
• Tequila

• Preheat your oven to between 325-375°F.
• Cream the butter in a large mixing bowl using a hand or stand mixer.
• Add vanilla extract and mix.
• Slowly add powdered sugar and beat until light and fluffy.
• Gradually add flour and salt while mixing.
• Add nuts and mix until combined.
• Shape the dough into one-inch balls and place them about one inch apart on a baking sheet lined with parchment paper.
• Bake for about 10-20 minutes or until the edges are lightly browned.
• Remove the cookies from the baking sheet and roll them in powdered sugar while still warm.
• Cool on a wire rack and dust with additional powdered sugar before serving (optional).
• Once the cookies have cooled, roll them in powdered sugar again for a second coat.

Some additional tips for making these cookies include:

• Aerating the flour before scooping it out to loosen it up so it's not packed when measuring.
• Toasting the nuts for added flavor.
• Chilling the dough for at least an hour so that the butter gets very cold and the cookies don't spread in the oven.
• Rolling the cookies twice in powdered sugar for an ultra-white and snowy appearance.

Nut varieties

Mexican wedding cookies and Russian tea cakes are both made with nuts, but the type of nut used is not fixed and can be chosen according to preference.

Mexican wedding cookies are usually made with pecans, but can also be made with walnuts or almonds. Toasting the nuts before mixing the dough is recommended to boost the flavour.

Russian tea cakes are typically made with walnuts, but can also be made with almonds or pecans.

Italian wedding cookies, which are similar to Mexican wedding cookies and Russian tea cakes, usually contain a mix of nuts, such as almonds and hazelnuts, rather than a single variety.

The nut variety used is a matter of preference, and any nut can be used.

Rolling technique

Rolling is an important part of the process when making Mexican wedding cookies or Russian tea cakes. The cookies are rolled into balls before baking and then rolled in powdered sugar after baking. Here is a detailed guide to the rolling technique for these cookies:

Rolling the Cookie Dough

First, shape the dough into one-inch balls and place them at least one inch apart on a baking sheet. It is important not to overcrowd the baking sheet as the cookies will spread slightly during baking. You can use a cookie scoop or scale to portion out the dough evenly, or you can simply roll the dough into balls by hand. Aim for a smooth, crack-free surface on each ball.

Baking and Initial Rolling in Powdered Sugar

Bake the cookies according to your recipe instructions. They are typically baked at a relatively low temperature (around 325-350°F) until the edges are lightly browned. Once they are baked, let the cookies cool for a few minutes, and then it's time for the first roll in powdered sugar. Place some powdered sugar in a bowl and gently roll each cookie in the sugar until it is coated. You can also place the cookies and powdered sugar in a plastic bag and shake gently to coat them. This initial rolling will give the cookies a sweet and rustic-looking exterior.

Final Rolling and Serving

Allow the cookies to cool completely on a wire rack. Once they are cool, you can give them a final roll in powdered sugar for an extra sweet touch. This final rolling will also help to cover up any bald spots from the first coating. You can also dust the cookies with additional powdered sugar using a sieve or fine-mesh strainer. Serve the cookies and enjoy their buttery, nutty, crumbly deliciousness!

Storage

If you have any cookies left after your feast, you can store them in an airtight container. They will keep at room temperature for about a week or in the refrigerator for up to two weeks. For longer storage, you can freeze the cookies for up to three months.

Storage and freezing

Mexican wedding cookies and Russian tea cakes are very similar, and both can be stored in an airtight container for up to 10-14 days. They can also be frozen for up to two months. If you're freezing the cookies, it's best to freeze them after coating them in confectioner's sugar for the first time. Place them in a single layer on a sheet pan and transfer them to freezer bags once they're frozen.

Alternatively, you can freeze the raw cookie dough. Form the dough into balls and freeze them in a single layer on a sheet pan. Then, transfer the frozen dough balls to freezer bags. When you're ready to bake, place the dough balls on a prepared pan and bake them straight from frozen.

Frequently asked questions