Tuesday, November 03, 2009

November Recipe of the Month - Russian Tea Cakes with Hot Chocolate

This month I'm honoring the Russian alpha Maksim Rostov from Jennie Lucas November release The Christmas Love-Child, a Harlequin Presents Extra. His Grace loved to have hot chocolate with her family. One of their homes was located in Russia so with the holidays soon to be upon us, enjoy!

Russian Tea Cakes
Serves: 4 dozen cookies

1 cup butter, at room temperature
2 teaspoons vanilla extract
1/2 cup sifted confectioners’ sugar, plus more for rolling cookies
2 cups flour
1/4 teaspoon salt
1 cup finely chopped pecans or walnuts
Preheat the oven to 325 degrees F.

Cream butter in a large mixing bowl. Add the vanilla then gradually add the 1/2 cup confectioners' sugar, beating until light and fluffy. Sift the flour, measure, then sift again with the salt. Add gradually to the butter mixture. Add the pecans and mix well.

Shape the dough into 1-inch balls and place 2 inches apart on ungreased baking sheets. Flatten slightly using the bottom of a glass, then bake for 20 minutes, or until edges are very lightly browned. Remove the cookies from the baking sheets and roll in powdered sugar while still hot.

Cool on wire racks and roll cookies again in powdered sugar before serving.
Once they are completely cooled, cookies may be stored in airtight containers for up to 1 week.

Hot Chocolate (serves 4)

4 1/2 cups whole milk
1/4 cup unsweetened cocoa
1/4 cup sugar


In a medium saucepan, heat 4 cups of the milk over low heat, being very careful not to let the milk boil. In a small bowl, mix together the cocoa, sugar, and the remaining 1/2 cup milk. Add the cocoa mixture to the warm milk, and continue to warm the cocoa until hot.

Pour into 4 mugs and serve along with the garnishes.

1 toffee candy bar, crumbled (recommended: Heath Bar)
Mini marshmallows

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