Russian Tea Cakes: Are They The Same As Wedding Cookies?

Russian tea cakes and Mexican wedding cookies are the same pastry, often eaten around Christmas time in the United States. They are also known as snowball cookies. The recipe is simple, usually consisting of flour, water, butter, and ground nuts. After baking, they are rolled in powdered sugar while still hot, then coated again once cooled.

Russian Tea Cakes, Mexican Wedding Cookies, Snowball Cookies: Different Names, Same Cookie?

Russian tea cakes, Mexican wedding cookies, snowball cookies—these sweet treats are known by many names, but are they all the same dessert? The short answer is yes. These cookies are made with a simple recipe of flour, water, butter, and ground nuts, and are often enjoyed during the Christmas season in the United States. While the exact origins of these cookies are unclear, they are believed to have a global lineage that spans from Europe to the Middle East.

Russian tea cakes, also known as Mexican wedding cookies or snowball cookies, are a type of pastry that is especially popular during the Christmas season in the United States. The recipe is relatively simple, typically made with flour, water, butter, and ground nuts. The nut variety can vary, with European recipes favouring hazelnuts, almonds, or walnuts, while Mexican wedding cookies traditionally use coarsely chopped pecans or almonds. After baking, the cookies are rolled in powdered sugar, creating a delicious and messy treat.

The origins of these cookies are somewhat murky, with speculation pointing to Eastern Europe, Mexico, or even Russia as the source of the recipe. Some believe that the cookies may have derived from other Eastern European shortbread cookies, while others suggest that they migrated to Mexico with European nuns. Another theory posits that they were associated with cookies served alongside Russian samovars (tea urns). By the 20th century, they had become a part of wedding, Christmas, and Easter traditions in the United States, solidifying their place in cultural celebrations.

Regardless of their exact origins, Russian tea cakes, Mexican wedding cookies, and snowball cookies have become a beloved part of holiday traditions around the world. They are known for their buttery, nutty flavour and crumbly texture, often leaving eaters with powdered sugar on their clothes and lips. This humble cookie, with its global influence and numerous names, is a testament to the universal appeal of a simple, sweet treat.

So, the next time you bite into a Russian tea cake, a Mexican wedding cookie, or a snowball cookie, remember that you are tasting a little bit of history and culture from around the world. These cookies, with their many names and variations, are a delicious reminder of the power of food to bring people together and create lasting memories.

What's in a Name? The History of Russian Tea Cakes

Russian tea cakes, Mexican wedding cookies, snowball cookies, polvorones, pecan sandies, Italian wedding cookies, sweethearts—these are all names for the same type of pastry, often eaten around Christmas time in the United States. But why are these cookies associated with Russia?

Some believe that Russian tea cakes originated in Eastern Europe, but others suggest that they inherited their name from the 19th-century American fascination with Russian tea culture. "Russian Tea Parties" were common fundraising events, and tea in 19th-century Russia was always served with cakes, cookies, or candy. However, food scholar Darra Goldstein, an expert on the history of Russian cuisine, found little evidence that Russians ate these cookies, noting that similar Russian cookies usually contain eggs.

One theory suggests that the name "Russian Tea Cakes" arose during the 1920s in the U.S., when massive waves of white émigrés fled the Russian Revolution, leading to associations between Russia and elegance and sophistication. However, Goldstein argues that this theory is unlikely, as other Russian dishes like Chicken Kiev and beef Stroganoff retained their names during the Cold War.

Another theory suggests that the cookies were once largely known as Russian tea cakes but were rechristened as "Mexican Wedding Cookies" in the United States due to a surge in popularity of Tex-Mex cuisine. However, this theory is contradicted by the existence of a 1937 edition of the journal American Cookery, which included a reader request for a recipe for "Mexican Wedding Cakes."

So, while the exact origins of Russian tea cakes remain a mystery, their nutty, buttery, crumbly deliciousness continues to be enjoyed by many, especially during the holiday season.

How to Make Russian Tea Cakes/Wedding Cookies

Russian Tea Cakes, Mexican Wedding Cookies, Snowball Cookies, Austrian Kipferin, Butterballs—whatever you call them, they are a delicious treat, especially during the holidays. Here is a recipe for these nutty, buttery, melt-in-your-mouth cookies.

Ingredients:

• 1 cup (2 sticks) of butter, softened
• 1/2 cup of powdered sugar, plus more for rolling
• 1 teaspoon of vanilla extract
• 2 cups of all-purpose flour, sifted
• 1/4 teaspoon of salt (optional)
• 1 cup of finely chopped nuts (traditionally pecans, walnuts, or almonds)

Instructions:

• Preheat your oven to 325-375°F. Line a baking sheet with parchment paper or a silicone liner.
• In a large mixing bowl, cream the butter using a hand or stand mixer.
• Add the vanilla extract and slowly add the 1/2 cup of powdered sugar. Beat until light and fluffy.
• Gradually add the flour and salt (if using) while mixing.
• Add the nuts and mix until combined. The dough may be crumbly, but that's okay.
• Shape the dough into 1-inch balls and place them about 1 inch apart on the prepared baking sheet.
• Bake for approximately 10-20 minutes, or until the edges are lightly browned.
• Remove the cookies from the oven and let them cool slightly on a wire rack.
• Roll the warm cookies in powdered sugar to coat, then place them back on the wire rack to cool completely.
• Once the cookies are cooled, roll them in the powdered sugar again for a second coat.

Enjoy your Russian Tea Cakes/Wedding Cookies! They can be stored in an airtight container at room temperature for up to a week or frozen for up to 3 months.

The Art of Rolling: How to Get the Perfect Powdered Sugar Coating

Russian tea cakes, Mexican wedding cookies, snowball cookies—these sweet treats are known by many names and are loved by many. But what's the secret to getting that perfect powdered sugar coating? Here's a step-by-step guide to help you master the art of rolling these cookies to perfection.

Step 1: Prepare the Dough

Start by preparing the dough according to your chosen recipe. The dough for these cookies typically includes flour, butter, sugar, and ground nuts such as pecans, almonds, or walnuts. You can also add a hint of cinnamon or vanilla extract for extra flavour. Once your dough is ready, shape it into tablespoon-sized balls.

Step 2: Bake the Cookies

Preheat your oven to around 350°F (177°C). Line a baking sheet with parchment paper and place the dough balls about an inch apart. Bake the cookies for approximately 10 to 13 minutes, keeping an eye on them to ensure they don't over-bake. You'll know they're done when the edges turn a light brown colour.

Step 3: First Roll in Powdered Sugar

Remove the cookies from the oven and let them cool for about 10 minutes. They should still be warm when you start the first roll in powdered sugar. Place some powdered sugar in a shallow bowl and gently roll each cookie in the sugar until it's evenly coated. Then, place the cookies on a wire rack to cool completely.

Step 4: Second Roll for an Ultra-Powdery Finish

Once the cookies have cooled completely, it's time for the second roll! This step is optional but will give your cookies an extra-powdery, snowy finish. Simply roll the cookies in powdered sugar once again, making sure to coat all sides evenly.

Step 5: Enjoy!

Your Russian tea cakes/Mexican wedding cookies/snowball cookies are now ready to be enjoyed! These cookies can be stored in an airtight container at room temperature for up to a week or in the fridge for up to two weeks. They are perfect for Christmas or any time you crave a sweet, buttery treat.

Storing and Serving Russian Tea Cakes/Wedding Cookies

Russian tea cakes, Mexican wedding cookies, or snowball cookies are a type of pastry often served during Christmas in the United States. They are incredibly easy to make and only require a few simple ingredients. Here are some tips for storing and serving these delicious treats.

Storing Russian Tea Cakes/Wedding Cookies:

• Allow the cookies to cool completely before storing.
• Store the cookies in an airtight container at room temperature for up to one week.
• Place parchment paper between layers of cookies to prevent sticking.
• For longer storage, freeze the cookies. Spread them in a single layer on a baking sheet, then transfer to a freezer bag or container once frozen.
• If you plan to freeze the cookies, it is best not to roll them in powdered sugar first.
• When ready to serve, thaw the cookies and roll them in powdered sugar for that signature sweet finish.

Serving Russian Tea Cakes/Wedding Cookies:

• These cookies are perfect for any celebration, including weddings, Christmas, or Easter.
• They can be served as part of a dessert table or given as gifts.
• For a festive touch, present them on a platter or in a gift box with a festive ribbon.
• Enjoy these melt-in-your-mouth treats with a cup of tea or coffee.

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