Russian Twig Cookieskhvorost Recipes

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!

RUSSIAN BORSCHT

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.

RUSSIAN BUTTER COOKIES FOR CHRISTMAS

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.