Small, round and heavily powdered. Don’t let the name fool you, because Russian tea cakes have nothing to do with cake. Well, maybe one thing: you can’t stop eating. But what exactly are these cookies and why the name Russian tea cakes?
In our little country, the cookies are working hard. Russian tea cakes, also known as Russian tea cakes , snowball books, Italian butterball books, Mexican wedding cookies or Christmas cookies, are as impressive to look at as they are simple to make.
The different names already give it away: the cookies are mainly eaten (in the United States) around Christmas and look like a snowball that you want to sink your teeth into. By the way, everyone on the internet is in the dark about the exact origin of the name ‘Russian’. Oh, as long as the cookies are tasty.
The biscuits owe their high digestibility to the brittle structure, similar to shortbread . Due to the large amount of powdered sugar and the lack of egg, the biscuit melts in the mouth. Add to that the wonderfully high butter content and chopped nuts and you understand: this is your new favorite cookie.
Where Mexican wedding cookies can’t do without chopped pecans, other versions can be found in walnuts, hazelnuts or almonds. The other ingredients can be counted on one hand; flour, water, butter and icing sugar. Optionally supplemented with vanilla or cinnamon. After baking, the cookies are rolled twice in the powdered sugar for their recognizable white look.
Even to the Russian tea cakes
We fell under the spell of the cookies (again) after we tasted them at Stadsbakkerij As in Amsterdam. Getting started yourself? Our friends at Bon Appetit tell you how. Fancy more? Then try these cookie recipes .