Ditch The Cookies - Russian Rose Pastries
From crainny 16 years ago
- 15 minutes to make
- Serves 15
I found this recipe in an old cookbook, and it became a favorite: easy, sweet, but not too sweet, gooey, slightly crunchy and full of nuts. Try it out and you may never want to bake cookies again...
Ingredients
- 1/2 lbs Friendship farmers cheese shopping list
- 1/2 lbs (2sticks) unsalted butter, softened shopping list
- 3 egg yolks shopping list
- pinch of salt shopping list
- 1/2 tbsp vinegar shopping list
- 1/4 tsp baking soda shopping list
- all-purpose flour shopping list
- - shopping list
- 3 egg whites shopping list
- 1 cup sugar shopping list
- 1/2 cup finely chopped walnuts shopping list
- pinch of salt shopping list
- vanilla, nutmeg, cloves shopping list
How to make it
- Make the pastry:
- Combine cheese, butter and egg yolks, and cream them together with a wooden spoon until almost smooth
- In a tablespoon, combine vinegar and baking soda, they should foam; pour the foaming mix into the pasty mix.
- Add pinch of salt
- Add flour in small batches until soft dough forms. Stop adding flour when dough doesn't stick to your hands anymore
- Put pasty in the fridge to chill covered with plastic wrap
- -
- Prepare filling:
- Whisk the egg whites with a pinch of salt until they form peaks and you can literally turn the bowl over without spilling any whites
- Add sugar in small batches and keep whisking until sugar dissolves
- Add vanilla, freshly ground nutmeg and a tiny pinch of ground cloves.
- Toss in chopped walnuts and mix well
- -
- Roll the dough out on a surface to about 3/8 inch thickness. Try to roll it into a rectangular shape
- Spread the filling all over the dough, don't miss spots
- Roll the dough up into a scroll, it's OK if filling is oozing a little
- Dip the knife in flour and cut the scroll into 1/2 to a 3/4 inch thick slices
- Place the cookies on a floured baking sheet flat, leaving about 1-1/2 inch space between them
- Bake in preheated oven at 350F for 15-18 minutes, or until filling is pleasantly light brown and crunchy.
- Cool on rack completely, or serve slightly warm
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" It was excellent "