Russian tea cake: Difference between revisions
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Russian tea cakes have a relatively simple [[recipe]], generally consisting entirely of [[flour]], [[water]], [[butter]], and ground [[Nut (fruit)|nuts]], the nut variety depending upon the cookie type. After baking, they are rolled in [[powdered sugar]] while still hot, then coated again once the cookie has cooled.<ref name="foodlovers">''Food Lover's Companion'', Sharon Tyler Herbst, 3rd edition [Barron:New York] 2001 (p. 385)</ref> |
Russian tea cakes have a relatively simple [[recipe]], generally consisting entirely of [[flour]], [[water]], [[butter]], and ground [[Nut (fruit)|nuts]], the nut variety depending upon the cookie type. After baking, they are rolled in [[powdered sugar]] while still hot, then coated again once the cookie has cooled.<ref name="foodlovers">''Food Lover's Companion'', Sharon Tyler Herbst, 3rd edition [Barron:New York] 2001 (p. 385)</ref> |
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European-based recipes rely upon hazelnuts, almonds, or walnuts.<ref name="ep2">{{cite web| title=Russian Tea Cakes| url=http://www.epicurious.com/recipes/food/views/Russian-Tea-Cakes-2860 |publisher=Bon Appétit| accessdate=8 February 2014| date=December 1990}}</ref> Mexican wedding cakes traditionally use |
European-based recipes rely upon coarsely chopped] [[hazelnuts]], [[almonds]], or [[walnuts]].<ref name="ep2">{{cite web| title=Russian Tea Cakes| url=http://www.epicurious.com/recipes/food/views/Russian-Tea-Cakes-2860 |publisher=Bon Appétit| accessdate=8 February 2014| date=December 1990}}</ref> Mexican wedding cakes traditionally use coarsely chopped [[pecans]].<ref name="ep1">{{cite web| title=Mexican Wedding Cakes| url=http://www.epicurious.com/recipes/food/views/Mexican-Wedding-Cakes-108073 |publisher=Bon Appétit| accessdate=8 February 2014| date=May 2003}}</ref> |
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==History== |
==History== |
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A reason for the common name "Russian Tea Cake" or any connection to Russian cuisine is unknown.<ref name="Schrambling"/> Some have speculated the recipes either derived from other Eastern European shortbread cookies, may have migrated to Mexico with European nuns, or may have been associated with cookies served beside Russian [[samovar]]s (tea urns).<ref name="Schrambling" /> By the 20th century, they were a part of [[wedding]] and Christmas traditions in the U.S., known by their popular "Russian tea cake" or "Mexican wedding cake" name. |
A reason for the common name "Russian Tea Cake" or any connection to Russian cuisine is unknown.<ref name="Schrambling"/> Some have speculated the recipes either derived from other Eastern European shortbread cookies, may have migrated to Mexico with European nuns, or may have been associated with cookies served beside Russian [[samovar]]s (tea urns).<ref name="Schrambling" /> By the 20th century, they were a part of [[wedding]] and Christmas traditions in the U.S., known by their popular "Russian tea cake" or "Mexican wedding cake" name. |
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[[Bizcochitos]], superficially similar to pfeffernüsse, are designated the official cookie of the State of New Mexico, are similar except that they have the addition of anise, although, properly made, the anise flavor is very mild.{{fact|date=December 2013}} In Spanish, they are known as [[polvorones]]<ref>{{cite book|last=Routte|first=Jane|title=Mexico|date=April 1, 2001|publisher=Teacher Created Resources|isbn=9780743930932|page=160}}</ref> or "Polvorones de Novia".<ref>{{cite web|url=http://www.holacultura.com/hello/polvorones-de-novia/|title=Polvorones de Novia|last=MacDonald|first=Christine|work=El Arte de la Coccina|publisher=Hola Cultura|accessdate=7 December 2013}}</ref> |
[[Bizcochitos]], superficially similar to [[pfeffernüsse]], are designated the official cookie of the State of New Mexico, are similar except that they have the addition of anise, although, properly made, the anise flavor is very mild.{{fact|date=December 2013}} In Spanish, they are known as [[polvorones]]<ref>{{cite book|last=Routte|first=Jane|title=Mexico|date=April 1, 2001|publisher=Teacher Created Resources|isbn=9780743930932|page=160}}</ref> or "Polvorones de Novia".<ref>{{cite web|url=http://www.holacultura.com/hello/polvorones-de-novia/|title=Polvorones de Novia|last=MacDonald|first=Christine|work=El Arte de la Coccina|publisher=Hola Cultura|accessdate=7 December 2013}}</ref> |
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==See also== |
==See also== |
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Revision as of 03:44, 8 February 2014
 Russian tea cakes coated in confectioner's sugar | |
| Alternative names | snowball cookies, Mexican wedding cakes, butterballs, snowballs |
|---|---|
| Type | Pastry |
| Course | Dessert |
| Place of origin | Russia |
| Serving temperature | Hot or cold |
| Main ingredients | nuts, butter, powdered sugar |
Russian tea cake is a kind of pastry, often eaten around Christmas in the United States.[1] It is a form of jumble, a pastry common in England during the Middle Ages. Similar varieties are known as Mexican wedding cakes (or cookies), Italian wedding cookies, and butterballs, and snowball cookies for their powdery white spherical appearance when appearing around the winter holidays.
Ingredients
Russian tea cakes have a relatively simple recipe, generally consisting entirely of flour, water, butter, and ground nuts, the nut variety depending upon the cookie type. After baking, they are rolled in powdered sugar while still hot, then coated again once the cookie has cooled.[2]
European-based recipes rely upon coarsely chopped] hazelnuts, almonds, or walnuts.[3] Mexican wedding cakes traditionally use coarsely chopped pecans.[4]
History
A reason for the common name "Russian Tea Cake" or any connection to Russian cuisine is unknown.[1] Some have speculated the recipes either derived from other Eastern European shortbread cookies, may have migrated to Mexico with European nuns, or may have been associated with cookies served beside Russian samovars (tea urns).[1] By the 20th century, they were a part of wedding and Christmas traditions in the U.S., known by their popular "Russian tea cake" or "Mexican wedding cake" name.
Bizcochitos, superficially similar to pfeffernüsse, are designated the official cookie of the State of New Mexico, are similar except that they have the addition of anise, although, properly made, the anise flavor is very mild.[citation needed] In Spanish, they are known as polvorones[5] or "Polvorones de Novia".[6]
See also
References
- ^ a b c Schrambling, Regina (2013). "The One Christmas Cookie That's Made the World Over". Los Angeles Times. Retrieved 6 December 2013.
- ^ Food Lover's Companion, Sharon Tyler Herbst, 3rd edition [Barron:New York] 2001 (p. 385)
- ^ "Russian Tea Cakes". Bon Appétit. December 1990. Retrieved 8 February 2014.
- ^ "Mexican Wedding Cakes". Bon Appétit. May 2003. Retrieved 8 February 2014.
- ^ Routte, Jane (April 1, 2001). Mexico. Teacher Created Resources. p. 160. ISBN 9780743930932.
- ^ MacDonald, Christine. "Polvorones de Novia". El Arte de la Coccina. Hola Cultura. Retrieved 7 December 2013.
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