A. a Snowball
B. a Russian Tea Cake
C. a Mini Mexican Wedding Cake
Well, in truth you’d be eating the same thing: all of the above are slight variations on a small, gorgeously crumbly, nut-buttery round cookie finished off with a dusting of sweet powdered sugar. But what a difference a name makes. While there’s nothing wrong per se with a Snowball or Russian Tea Cake, you’ve got to admit that eating a Mini Mexican Wedding Cake sounds like the most fun. Traditionally made only for weddings or special occasions, they’re now an everyday treat thanks to Montlake Mousse, whose 16-ounce containers of the ambrosial treats (freshly made, preservative free) are now available in various Metropolitan Market locations.
But watch out: they have a fiesta-in-your-mouth inducing reaction which naturally makes it impossible to eat just one.
Available at Metropolitan Market; for locations, visit metropolitan-market.com.
Cakespy note: Not in the Seattle area? We also found a great recipe for Mexican Wedding Cakes, thanks to Cooks.com!
2 1/2 c. flour
2 sticks butter
1/2 c. confectioners' sugar
1 c. chopped nuts
Soften butter, cream with flour. Blend in sugar. Add nuts. Form balls the size of walnuts. Bake in 350 degree oven for 12 to 15 minutes. Cool. Sprinkle with confectioners' sugar. Yield 4 to 5 dozen.