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Christmas_Kookie

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Christmas_Kookie rated and reviewed the recipe Russian Tea Cakes
Russian Tea Cakes
full spoonfull spoonfull spoonfull spoonfull spoon

"I've been making these for almost 35 years, since 2nd grade! The only times they've come out crumby or dry are when I used an electric oven at a relative's house, and when I didn't combine the dough enough. I can't imagine what adding an egg would do, as the previous user tried. It would probably change the character of the cookie, making it cake. It's essentially a shortbread cookie (no egg, lots of butter). They should come out dense, buttery and melt in your mouth. I always say these are "made of sugar, butter and love." I also find it helps to pulse the powdered sugar in a food processor to get out the lumps, then add the nuts and pulse a bit more. It seems to bring out the oil in the nuts, which helps with the moisture. If you don't have a food processor, a blender would also work. I think even a quick chop will help release the oils from the nuts."
Posted on 12/11/2012
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Posted 12/11/2012 5:53:19 AM REPORT ABUSE
Russian Tea Cakes
Russian Tea Cakes
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I've been making these for almost 35 years, since 2nd grade! The only times they've come out crumby or dry are when I used an electric oven at a relative's house, and when I didn't combine the dough enough. I can't imagine what adding an egg would do, as the previous user tried. It would probably change the character of the cookie, making it cake. It's essentially a shortbread cookie (no egg, lots of butter). They should come out dense, buttery and melt in your mouth. I always say these are "made of sugar, butter and love." I also find it helps to pulse the powdered sugar in a food processor to get out the lumps, then add the nuts and pulse a bit more. It seems to bring out the oil in the nuts, which helps with the moisture. If you don't have a food processor, a blender would also work. I think even a quick chop will help release the oils from the nuts.
This reply was: Helpful  Inspiring
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