The Mexican Wedding Cakes' Norwegian Name: A Cultural Treat

Mexican wedding cakes, also known as Russian tea cakes, Swedish tea cakes, pecan butterballs, pecan sandies, polvorones, and plenty of other names, are light and elegant cookies that are often served at weddings and afternoon teas. They are tiny, melt-in-your-mouth cookies that are known by many different names around the world. The Norwegian name for this delightful treat is Norwegian Snowballs.

The cookies' history

The history of Mexican wedding cakes, also known as Mexican wedding cookies, is a little unclear. These cookies are known by many names, including Russian tea cakes, Swedish tea cakes, pecan butterballs, polvorones, snowball cookies, and Norwegian snowballs, among others. They are made with common ingredients and are small, hand-formed, coated in powdered sugar, and contain ground nuts, usually pecans, walnuts, or almonds.

Some sources suggest that Mexican wedding cakes were brought to North America by Spanish conquistadors in the 16th century and are similar to polvorones, a type of Spanish shortbread cookie. Polvorones are usually made with almonds, but pecans, native to the Americas, would have been a fitting substitute for Spanish colonizers.

However, the name "Russian tea cakes" was also commonly used for these cookies, especially in the early to mid-1900s. Some speculate that the name change to "Mexican wedding cakes" occurred during the Cold War due to national antipathy toward the Soviet Union. Others suggest that the name change was influenced by the surge in popularity of Tex-Mex cuisine during that time.

Regardless of their exact origins, Mexican wedding cakes or cookies have become a beloved treat, especially around the holidays, and their simple recipe has endured and spread across the world.

Other names for the cookies

Mexican wedding cakes, or cookies, are known by a multitude of names, reflecting their unclear origins. They are also known as Russian tea cakes, Swedish tea cakes, pecan butterballs, pecan sandies, polvorones, snowball cookies, Egyptian feast cookies, nut butter balls, Norwegian snowballs, kourambie, walnut delights, pecan petites, holiday nuggets, Swedish heirloom cookies, Italian wedding cookies, Austrian kipferl, butterballs, bullets, mouldy mice, melting moments, mandulas kifli, sand tarts, sandies, almond crescents, finska kakor, and Napoleon hats.

Some sources suggest that the cookies were brought to North America by Spanish conquistadors, who knew them as polvorones. Polvorones are usually made with almonds, although pecans would have been a fitting substitute for the Spanish colonisers. Polvorones are a type of shortbread cookie known as mantecados, which use lard instead of butter.

Some sources suggest that the cookies are related to kourambiethes or kourambiedes, buttery Greek cookies that usually contain egg yolks and a flavouring agent such as brandy or orange juice. This would open up yet another lineage, as kourambiethes are related to a popular Arab cookie known as qurabiya or ghraybeh, which in turn is likely the descendant of an ancient Arab cookie called khushkananaj gharib.

The cookies are also similar to a popular Turkish shortbread biscuit known as kurabiye, which likely shares etymological roots with ghraybeh. A recipe for khushkananaj gharib can be found in Ibn Sayyar al-Warraq’s 10th-century chronicle of Baghdadi cuisine, Kitab al-Tabikh.

The cookies are usually served with tea, which may explain the "tea cake" denomination.

The ingredients

Mexican Wedding Cookies, also known as Russian Tea Cakes, Polvorones, Snowball Cookies, Egyptian Feast Cookies, Nut Butter Balls, Norwegian Snowballs, Kourambie, Walnut Delights, Pecan Petites, Holiday Nuggets, Swedish Heirloom Cookies, and Sugar Butter Balls, are tiny, melt-in-your-mouth cookies. They are usually coated with a layer of powdered sugar.

• Butter: For moisture and additional richness.
• Powdered Sugar: You'll add some to the dough and dust the rest on top of the cookies.
• Vanilla and Cinnamon: They add warm depth of flavour to the rich, buttery cookies.
• Almond Extract: It's not a traditional ingredient, but it brings out the nutty flavour of the pecans.
• Sea Salt: To make all the flavours pop!
• All-Purpose Flour: It brings the dough together.
• Finely Chopped Nuts: Usually walnuts or pecans, these add the perfect amount of crunch and a light nutty flavour to each cookie.

How to make the cookies

Mexican Wedding Cookies, also known as Russian Tea Cakes, Polvorones, Snowball Cookies, Egyptian Feast Cookies, Nut Butter Balls, Norwegian Snowballs, Kourambie, Walnut Delights, Pecan Petites, Holiday Nuggets, Swedish Heirloom Cookies, Sugar Butter Balls, and Snowballs, are tiny, melt-in-your-mouth cookies. They are buttery nut-filled cookies coated with a layer of powdered sugar.

Ingredients:

• 1 cup butter, softened
• 1/2 cup powdered sugar, plus more for rolling
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3/4 cup finely chopped pecans or walnuts

Method:

• Preheat your oven to 400°F.
• Cream together the butter, sugar, and vanilla.
• Slowly add the flour and salt and mix until combined.
• Stir in the nuts.
• Scoop the dough into 1-inch balls and roll them smooth between your hands.
• Bake at 400°F for 10-12 minutes, until the cookies are set but not browned.
• Remove from the oven and let the cookies cool on the tray for a minute or two.
• Roll each warm cookie in powdered sugar and place them on a cooling rack.
• Once the cookies are completely cool, roll them once or twice more in powdered sugar.
• Store the cookies in an airtight container and enjoy!

Tips:

• The easiest way to coat the cookies in powdered sugar is to put about a cup of powdered sugar in a bowl and roll the warm cookies, a few at a time, through the sugar.
• If the dough is too sticky to handle, chill it in the fridge for 30 minutes before rolling it into balls.
• Make sure to use soft, room-temperature butter for this recipe. If your butter is cold or frozen, let it soften on the countertop for an hour or two before starting.

Serving suggestions

Mexican wedding cakes, also known as Norwegian snowballs, are tiny, melt-in-your-mouth cookies that are perfect for the holidays or any time you're craving a sweet treat. They are usually served with tea, as the name "tea cakes" suggests, but they can also be enjoyed with a cup of hot chocolate or coffee.

These cookies are often presented on a platter or a holiday cookie tray, making them a delightful addition to any party or gathering. They can also be arranged in tins with tissue paper to give as gifts during the holiday season.

For a festive touch, consider adding a dusting of powdered sugar to the cookies before serving. This will enhance their sweet flavour and make them look even more elegant.

If you want to get creative, you can experiment with different flavours and ingredients. For example, you could try adding grated lime zest, sliced and toasted crushed almonds, or cocoa powder to the dough. Just remember to compensate for any additional dry ingredients by adjusting the amount of flour in the recipe.

No matter how you choose to serve them, Mexican wedding cakes are sure to be a crowd-pleaser. So, roll up your sleeves, bake a batch, and enjoy these delicious treats with your loved ones!

Frequently asked questions