Ready for summer? Not that we’ve been suffering *at all* here in the Bay Area, but I hear the rest of the country has. And by golly I can’t just sit idly by as they thaw out from Snowmageddon or Blizzard-pocalypse or whatever it’s being called without providing some warm weather-style recipes for their enjoyment. I’m just that sweet and nurturing.
And I love me some strawberry shortcake.
Also known as: Mexican wedding cookies, cocoons, snowballs, and probably twenty-seven different other names the world over, but to me they are just “Further proof that lots of butter means a tasty, delicious snack.” No one really seems to know where they actually come from, but the fact remains: they are one of the most popular holiday cookies across Amuuurica and most definitely my favorite (hint: you may make them for me. In double batches. Thanks much.)
If you’re looking for a simple, easy cookie that will have you covered head-to-toe in powdered sugar goodness and a grin from ear-to-ear, you’ve come to the right place. Not so much if you have a nut allergy– then you’ll be lying in anaphylactic shock on floor gasping for Benadryl.
My mom and I do a big holiday baking extravaganza every year and I usually end up sneaking about 12 of these when she’s not looking. I think I’m super clever, but powdered sugar face always gives me away in the end.
Russian Tea Cookies
Mom
3 sticks butter, softened
3 T powdered sugar
1 t vanilla extract
1 t salt
3 c flour, sifted thoroughly
2 c finely chopped pecans, walnuts, or your nut of choice.
For finishing: 2-4 c powdered sugar
Preheat oven to 350 and line two baking sheets with parchment paper. In a standing or electric mixer, cream the butter and the 3 T sugar on medium speed until light and fluffy. Add the vanilla. With the mixer on low, add the flour, salt, and nuts and mix until combined and no flour remains. You may have to turn the mixture over with a spatula, to get any wayward flour up from the bottom of the bowl. With your hands, form 1″-balls and place on the baking sheets, about 2″ apart. (As you can see from the above, I did some in the “cocoon” shape before switching to balls, which were much easier and didn’t fall apart). Press down slightly with the palm of your hand and bake for about 15-20 minutes, or until slightly brown around the edges. Be careful not to over cook them– they burn quickly! Prepare another baking sheet by placing the finishing powdered sugar on it in a single layer. When the cookies are done, let them cool for a minute or two and then place them on the powdered sugar baking sheet. Turn each cookie to coat in the sugar and then let sit for about 15 minutes. Turn once more to coat again, adding sugar if necessary. Eat with gusto.
Oh, Chocolate. I love you so. If I end my life drowned in your goodness, I will die a happy woman.
A short post today, friends, because the beauty of cocoa speaks for itself.
If you’re not a fan of mint (which you should be), simply remove the candy canes from the equation.
Drink up, me hearties!
Minty Hot Chocolate
2 c half and half
2 c milk
4 mini candy canes
1 c chocolate chips
Kahlua to taste1/2 c whipped cream
In a large pot combine the half and half, milk, and chocolate chips and heat over low, stirring frequently. When hot and the chocolate has melted, remove from heat and add kahlua to taste. Divide into 4 mugs and place a candy cane in each. Topped with whipped cream and serve immediately.
