Russian Twig Cookieskhvorost Recipes

RUSSIAN TWIG COOKIES(KHVOROST)

Russian Twig Cookies(Khvorost) image

When you sprinkle these cookies with powdered sugar, they look like small branches covered with snow! The dough needs to sit for at least 2 hours. Adapted from Saveur magazine.

Provided by Sharon123

Categories Dessert

Time 45m

Yield 6-7 dozen

Number Of Ingredients 10

Ingredients

2 cups flour
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1 pinch salt
2 eggs
2 tablespoons sugar
2 tablespoons butter, softened
2 tablespoons brandy (may sub apple juice)
vegetable oil
1 cup powdered sugar (confectioner's)

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!

Nutrition Facts : Calories 320, Fat 6, SaturatedFat 3, Cholesterol 80.7, Sodium 108, Carbohydrate 56.7, Fiber 1.5, Sugar 24, Protein 6.5

RUSSIAN BORSCHT

Russian Borscht image

I immigrated to the United States from western Russia in 1998. When I made friends, I found that many people had heard of Borscht, a traditional soup made with fresh beets, but few knew how to cook it. So I prepared this recipe from my grandmother, and everyone seemed to like it.-Svetlana Chriscaden, Falconer, New York

Provided by Taste of Home

Categories Lunch

Time 2h25m

Yield 8 servings.

Number Of Ingredients 17

Ingredients

8 cups water
1 pound beef shanks
5 whole peppercorns
2 bay leaves
1 teaspoon salt
1/2 teaspoon dill weed
3 medium uncooked beets, peeled and shredded
2 tablespoons vegetable oil, divided
2 teaspoons white vinegar
2 medium potatoes, peeled and cubed
2 medium carrots, sliced
1 cup shredded cabbage
2 tablespoons minced fresh parsley
1 medium onion, chopped
1 tablespoon all-purpose flour
2 medium tomatoes, chopped
1/2 cup sour cream

Steps:

Place the first six ingredients in a large soup kettle or Dutch oven; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours or until beef is tender. Meanwhile, in a skillet, saute beets in 1 tablespoon oil for 3 minutes. stir in vinegar; set aside. Remove beef with a slotted spoon; cool. Remove meat from the bones; discard bones. Cut meat into chunks; set aside. strain broth, discarding peppercorns and bay leaves. Skim fat. Add enough water to broth to measure 6 cups; return to kettle. Add potatoes, carrots, cabbage, parsley and beets. Bring to a boil., In a skillet, saute onion in remaining oil for 5-7 minutes or until tender. Sprinkle with flour; stir until blended. Whisk into soup. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. add tomatoes. process soup in small batches in a blender or food processor; pour into a large saucepan. Add beef; heat through. Garnish with sour cream.

Nutrition Facts :

RUSSIAN BUTTER COOKIES FOR CHRISTMAS

Russian Butter Cookies for Christmas image

Bite-sized balls that Melt In Your Mouth - fabulous! These, the chocolate meringues, the lemon-cheese spritz cookies and Kathie Lee Gifford's pecan tarts are truly the only Christmas cookies you need to bake - to have the Very BEST...

Provided by carrie sheridan

Categories Dessert

Time 25m

Yield 4 dozen, 10 serving(s)

Number Of Ingredients 7

Ingredients

1 cup butter, softened
1/2 cup confectioners' sugar
2 1/4 cups sifted flour
1 teaspoon salt
3/4 cup chopped walnuts or 3/4 cup pecans
1 teaspoon vanilla
1/2 cup confectioners' sugar, to coat

Steps:

Preheat oven to 400°F.
Beat well the butter and sugar together.
Blend in the remaining ingredients.
Chill for several hours or overnight.
Shape/roll into 1 inch balls.
Bake at 400°F for 10-12 minutes.
Roll AT ONCE, while warm, in 1/2 cup confectioner's sugar.
Cool and then roll AGAIN in confectioner's sugar.
These are so simple and yet so special.

Nutrition Facts : Calories 370.4, Fat 24.4, SaturatedFat 12.2, Cholesterol 48.8, Sodium 364.2, Carbohydrate 34.7, Fiber 1.4, Sugar 12.1, Protein 4.4

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