Russian Twig Cookieskhvorost Recipes

RUSSIAN SNOW TWIGS

Steps:

• Whisk to combine flour, baking powder, and salt in a bowl. In a separate bowl, beat eggs, egg yolks, and granulated sugar with an electric mixer on medium-high speed until pale and thick, 3 to 4 minutes. Mix in brandy and zests. Reduce speed to low; gradually add flour mixture. Beat just until dough comes together. Transfer to a lightly floured work surface, and knead until dough springs back slightly when pressed, about 2 minutes. Divide dough in half; wrap each in plastic. Let rest 1 hour at room temperature.
• On a lightly floured surface, roll out half the dough into a rectangle less than 1/8 inch thick. Using a sharp knife or pastry wheel, cut dough into strips of varying widths and lengths, 1/4 to 1/2 inch wide and 5 to 6 inches long. For a branchlike effect, use a paring knife to split each strip about 1 inch from each end, if desired. Cover with a clean kitchen towel to keep dough from drying out. Repeat with remaining dough.
• Heat oil in a large heavy Dutch oven or pot until it registers 360 degrees on a deep-fry thermometer. Gently pull each dough strip to stretch it almost double in length before carefully dropping in oil. Fry about 4 strips at a time, turning occasionally with a mesh skimmer, until they are golden and crisp, 2 to 3 minutes. Drain on paper towels, and repeat until all twigs are fried, carefully adjusting heat to maintain temperature as needed. Before serving, dust twigs generously with confectioners' sugar. Cookies are best eaten the same day they are fried (do not cover).

RUSSIAN TEA CAKES

Steps:

• Preheat oven to 325 degrees with racks in the upper and lower third positions.
• In a medium bowl, whisk together flours and salt. Set aside.
• In the bowl of a stand mixer fitted with with paddle attachment, or in a large bowl with an electric hand mixer, cream butter and 1/2 cup sugar on medium-high until light and fluffy, about 2 minutes. Beat in vanilla and almond liqueur until fully combined. Add flour mixture; beat until combined.
• Using 1 rounded teaspoon of dough per cookie, roll into balls with the palms of your hands; place onto two parchment-lined baking sheets, 1 inch apart. Bake, rotating halfway through, until cookies are set and just turning golden around the edges, about 16 minutes.
• Remove from oven and let cookies cool slightly on baking sheets, about 5 minutes. Meanwhile, add remaining 1 cup sugar to a medium bowl. When cool enough to handle, roll a few cookies at a time in the bowl of sugar to coat. Transfer to a rack to cool completely, about 30 minutes. Roll cookies in sugar again until thoroughly coated. Cookies can be stored in an airtight container at room temperature for up to 5 days.

RUSSIAN TEA CAKES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla. Combine dry ingredients; gradually add to creamed mixture. Stir in nuts. Cover and refrigerate for 1-2 hours. , Roll into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-13 minutes. Roll in confectioners' sugar while still warm. Cool on wire racks.

KHRUSTYKY

Steps:

• In a large bowl, beat the eggs, egg yolks, cream and vanilla. Beat in sugar. Combine flour and salt; stir into the egg mixture just until smooth (dough will be soft). Divide into 4 portions. , On a well-floured surface, roll out 1 portion to 1/8-in. thickness. Cut into 1-1/2-in. strips; cut strips diagonally into 3 pieces. Cut a 1-1/2-in. slit lengthwise into the center of each piece; pull 1 end of strip through slit to make a loop. Cover shaped pieces while rolling out and cutting the remaining dough., In a deep cast-iron or electric skillet, heat 2-3 in. of oil to 375°. Fry pastries, in batches, until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.

RUSSIAN TWIG COOKIES(KHVOROST)

Steps:

• Sift the flour, cinnamon, baking powder, and salt together in a medium bowl and set aside.
• Place the eggs and sugar into a medium mixing bowl and beat with electric mixer on medium speed until pale yellow, about 2 minutes.
• Add the butter and half of the flour mixture and beat until just mixed, then add remaining flour mixture and beat until dough begins to come together.
• Add the brandy and continue beating until dough forms completely.
• Shape the dough into a ball, cover with plastic wrap and refrigerate for at least 2 hours or overnight.
• Let the covered dough come almost to room temperature. Line 1 sheet pan with wax paper(or parchment) and another pan with paper towels; set both aside.
• Cut dough in half and re wrap 1 of the pieces in plastic wrap to keep it from drying out.
• Roll the uncovered dough out on a lightly floured board to 8"x12" rectangle about 1/8" thick. Cut dough into 3/4"x2 1/2" strips. Cut a 1" vertical slit down center of each strip. Twist 1 end of each strip and thread it through the slit, forming a loose loop. Set shaped dough strips on the wax paper lined pan as formed. Repeat the process with remaining dough.
• Pour oil into a heavy medium saucepan to a depth of 3" and heat over medium heat until temperature registers 375°F on a candy thermometer.
• Working in batches, fry cookies, turning them over halfway through cooking time, until pale golden brown on each side, about 1 minutes per side.
• Move cookies with a slotted spoon to the paper towel lined pan to let drain and cool completely.
• Serve the cookies on a serving plate liberally dusted with powdered sugar. Enjoy!