Want to try an easy new shortbread/nut cookie that doesn’t have to be rolled out (quite frankly who’s got the time?).. I found this recipe in Darra Goldstein’s “Taste of Russia” originally published as “A la Russe”.
1 cup butter 1/2 cup sugar 2 small eggs 2 cups flour 1/2 tsp almond extract (I added this)
2 egg yolks, lightly beaten 1 cup finely chopped almonds 1/4 cup sugar (for use after dough is in the pan)
Fox Run Mini Donut pans
Baker’s Joy nonstick spray
Confectioner’s sugar
Cream butter and 1/2 the sugar until light & fluffy. Beat in the eggs, then stir in the flour. Mix well. Form into a ball and refrigerate for 1 hour or so.
Preheat oven to 375 F.
Spray Mini Donut pan with Baker’s Joy. Twist bits of the dough in your hands to form tubes and press into pan – leave a little space so the cookie can expand.
With a pastry brush paint a thin coating of egg yolk on each one. Sprinkle with almonds and sugar.
Bake for about 12 minutes. Let cool in pan 5 minutes. Turn out onto cooling rack. Flip over and dust with confectioner’s sugar!
Enjoy – maybe with some Russian tea in a glass! I’ve bought the one from Le Palais des Thes & can’t wait to try it!