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The Kremlin's Favorite Cookies

What you need: 

1 cup (200 ml) vegetable shortening
1/2 cup (100 ml) sugar
1-1/2 teaspoon (7 ml) Ener-G Egg Replacer (or 1 egg equivalent)
2-1/2 cups (600 ml) all-purpose flour
1 bag Ceylon tea (or petrushka--in which case omit following three ingredients)
1/4 teaspoon (1 ml) cardamom
1/4 teaspoon (1 ml) ground cloves
1/8 teaspoon (1/2 ml) rose oil (totally optional)
1/8 teaspoon (1/2 ml) almond extract
Pulpy jam (seedless raspberry is especially rocking)
3 cups (700 ml) or so confectioner's sugar
1 cup (200 ml) Dr. Pepper

What you do: 

These East-Meets-West cookies are just the bait for luring moose and squirrel. A bag of petrushka tea can be used in place of the Ceylon, cardamom, cloves and rose oil, though it should be ground with a mortar and pestle before use and the almond should be removed.
1. Preheat the oven to 350 degrees F (180 degrees C).
2. Lightly grease two baking sheets with a bit of shortening.
3. Cream the shortening and sugar thoroughly.
4. Prepare the egg replacer, then beat into the batter.
5. Add tea, cardamom, cloves, rose oil and almond extract.
6. Gradually blend in flour.
7. Roll into walnut-sized balls, and place one inch apart on baking sheets.
8. Make like Georgie-Porgie and stick your thumb in the center of each cookie, leaving a large depression.
9. Fill the cookies up with jam. Use a pulpy jam (Trappist preserves are... heavenly...), as jellies and smooth jams tend to boil and run down the sides during baking.
10. Bake for 20 to 25 minutes until lightly colored.
--after the cookies have cooled...--11. In a saucepan, bring the Dr. Pepper to a boil, then turn off the heat.
12. Add the confectioner's sugar and whisk until it makes a smooth and goopy icing.
13. Add more Dr. Pepper if necessary; the icing should be a light tan and should stick to the whisk but should drip off easily.
14. Pour the icing generously over the cookies.
15. Lethem cool and dry until the icing is no longer tacky.
16. Enjoy!

Preparation Time: 
45 minutes
Cooking Time: 
Servings: 
3 to 4
Recipe Category: 

SO HOW'D IT GO?

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