Russian Tea Cake Cookie Recipe, Mexican Wedding Cake Recipe, Swedish Tea Cake Recipe, Cookie Recipes, Christmas Cookie Recipes, Whats Cooking America (2024)

FAQs

Why did my Mexican wedding cakes flatten? ›

Mexican wedding cookies can flatten for two reasons: if they are overmixed, or if they are baked without chilling. They should be mixed just until the dough comes together in a ball. I recommend chilling the dough for at least one hour so that the butter gets very cold and the cookies don't spread in the oven.

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).

Italian wedding cookies typically contain almonds or hazelnuts and are flavored with almond extract, vanilla extracts and spices like cinnamon or anise. Mexican wedding cookies, on the other hand, use a combination of ground nuts such as pecans and walnuts, as well as butter, sugar and sometimes chocolate chips.

Traditional tea in Russia includes the traditional type known as Russian Caravan as it was originally imported from China via camel caravan. As the trip was very long, usually taking as long as sixteen to eighteen months, the tea acquired its distinctive smoky flavor from the caravan's campfires.

This black tea is smoky and smoldering. Its flavors are analogous to that of our Lapsang Souchong and it is described on our website as almost "pipe-ready". The smokiness that you taste in this tea will remind you of the deep breaths that you inhale around a summer campfire.

You want the cookies to roll into a ball nicely and hold their shape while baking. If you found your cookies to spread too much in the oven, there are a host of things that can cause this. Your butter could be too warm. You may have improperly measured the flour or the sugar (use that scoop and level method!).

Underbaking is one of the most frequent reasons that cakes and quick breads collapse. Baking times are essential guides, but ovens and cake pans vary, so checking for doneness with a cake tester is the ultimate insurance against underbaking.

As you may have predicted, the cutting of the cake is a symbol of the couple's love and commitment to one another. It's a public display that they are willing to share everything, including their food and drink, for the rest of their lives.

German chocolate cake, trimmed with coconut and pecan icing, does not originate from Germany. The rich dessert is credited to a Texas homemaker who sent her recipe to a Dallas newspaper in 1957.

Russian Cake is prepared by mixing our almond cake, gold cake and devil's food cake with raspberry jelly, rum flavor and a hint of anise oil (licorice flavor). It is then topped with buttercream and nonpareils (aka sprinkles).

What is tea called in Russia? ›

In Russia, the most common preparation of tea is called zavarka—and the key here is that it's not about what kind of tea you brew, but how you brew it.

Cassata Siciliana. An even more traditional idea could be one of the most famous Sicilian cakes – the “Cassata” – a moist sponge layered cake filled with creamy ricotta and candied fruits and covered with icing and almond marzipan that can be coloured and decorated in every way imaginable!

True expression of the historical Italian pastries tradition, Confetti Milano flavoured almonds are the original Italian sweets used for Weddings, Bridal Shower, Baptisms, Baby Shower, first Holy Communions, Confirmations.

This is the proper name for the biscuit we know as biscotti, which in Italian just means “cookies.” Twice-baked and sliced, these ultra-crunchy, not-too-sweet biscuits are usually studded with nuts and simply beg to be dipped in coffee, tea, or a glass of vin santo.

Made with beet sugar, condensed milk and sugar syrup, it's also infused with a surprising secret ingredient: cow's blood. The popular nosh was created as a kid-friendly iron supplement.

Traditionally, these digestive aid biscuits were made with whole grain flour, vegetable oil, baking soda, sugar, and malt extract. While this recipe has certainly stood the test of time, I'm a firm believer that every baked good tastes better with butter, so I substitute it for the vegetable oil.

Most of them seemed to revolve around the concept of making the cake layers from a roll-out, honey flavored, soft cookie dough, and filled with a lightly sweetened sour cream frosting. Some variations called for pourable cake batters to make the layers, and a few had a dulce de leche based frosting.

Some people believe that Russian Tea Cakes originated in Eastern Europe, but as far as I could tell, they inherited the name from the 19th-century American fascination with Russian tea culture.