'Russian' Cookies. There's no feeling quite as blissful as your first bite of one of these cookies. Whether you call them Russian tea cakes, Mexican wedding cookies or snowballs, there's no denying that they're essential to bake during the Christmas season. A shortbread-like dough, studded with chopped nuts, bakes up to a texture that's beautifully sandy and tender, never dry or crumbling to bits. Typically, the cookies were laced with cloves, ginger, citrus fruits, pepper, nutmeg, mint. Would you like any spice in the recipe?
Russian for "well-spiced," pryaniki are made with an irresistible combination of honey, brown sugar, and gingerbread spices.
The cookies are filled with luscious plum jam and finished with a simple glaze.
Line three rimmed baking sheets with parchment paper.
You can cook 'Russian' Cookies using 5 ingredients and 6 steps. Here is how you achieve that.
Ingredients of 'Russian' Cookies
- You need 75 g of cold, unsalted butter (5 Tbsp).
- Prepare 25 g of powdered sugar (3 Tbsp).
- You need 35 g of ground almonds or walnuts (3 1/2 Tbsp).
- Prepare 100 g of cake flour or weak flour (1 cup).
- You need of More powdered sugar for dusting.
I remember eating these often when I was little and I just recently found the recipe again in an old cookbook. The challenging aspect of reproducing Soviet recipes in a North American setting is that there are way too many choices, whether it is oven settings or the required ingredients. This is a popular Russian recipe of roast pork stuffed with cheese and tomatoes. For best results, remove the foil to let the meat brown just before it is done.
'Russian' Cookies instructions
- Preheat oven to 180°C/350°F..
- Cut the butter into small cubes. Put butter, powdered sugar, nuts and flour in a food processor..
- Blend in the food processor until clumps start to form (about 1 minute). Be careful not to over mix or the dough will become sticky..
- Line a cookie sheet with parchment paper. Form the dough into about 20 cookies about 2.5 cm (1 inch) round. Arrange them on the baking sheet..
- Bake in your preheated oven for 18-20 minutes. When they are just beginning to brown a little, they are finished..
- Let the cookies cool before dusting with powdered sugar. You can dust with a fine sieve or place the cookies along some sugar in a plastic baggie and shake. Plain is fine too!.
Tvorog (Russian cottage cheese) is traditionally used for this recipe, but it. I got this recipe from a friend, and as always, I changed a few things. Her recipe called for melted butter, but I liked the texture better when it was softened, not melted. It's not "traditional," but when in Hawaii, you just gotta use macadamia nuts. But I like the a mix of pecans and.