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RUSSIAN TEACAKES
YIELD: 48 COOKIES
I N G R E D I E N T S
1 cup butter, softened 1 / 2 cup icing sugar 1 teaspoon vanilla 2 1 / 4 cups flour 1 / 4 teaspoon salt 3 / 4 cup finely chopped nuts( pecans, walnuts, or almonds) Icing sugar for rolling
DIRECTIONS: Preheat oven to 375 °. Line two cookie sheets with parchment paper.
Mix butter, ½ cup icing sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the nuts. If dough is too soft, chill it until you can work it easily with your hands.
Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
Bake cookies for 7-8 minutes until bottoms are just slightly brown. Remove from oven and cool for just a minute, until you can handle them. Fill a small bowl with powdered sugar and roll each cookie in the sugar until coated.
Place on a rack to cool.( Once cookies are cooled, you may want to re-roll them in more powdered sugar.)
Lemon Grass and Chicken Summer Rolls
Ingredients: 1 kilo skinless, boneless cooked chicken breast 2 tablespoons minced fresh ginger root 2 tablespoons minced fresh jalapeno chili 1 / 2 cup peeled and thinly-julienned cucumber 1 / 4 cup minced fresh Thai basil leaves 1 / 4 cup minced fresh mint leaves 1 / 4 cup minced fresh cilantro 1 1 / 2 tablespoons minced lemon grass 1 / 2 cup ground peanuts 1 / 4 cup fish sauce 3 tablespoons lime juice 2 teaspoons white sugar 1 tablespoon sesame oil 1 tablespoon peanut oil 16 rice paper wrappers 16 leaves red leaf lettuce
" These are like little bundles of delicious chicken salad wrapped in rice paper. They are deliciously perfect for warm weather treats."
Directions:
1. Shred chicken breast into small pieces once cooled. 2. Combine the shredded chicken, ginger, jalapeno pepper, cucumber, basil, mint, cilantro, lemon grass, and peanuts in a large mixing bowl; toss until evenly distributed. Whisk together the fish sauce, lime juice, sugar, sesame oil, and peanut oil in a small bowl; add to the chicken mixture and mix with your hands until evenly coated.
3. Fill a shallow pan with hot water. Dip the rice paper wrappers in the hot water until soft one at a time. Spread the rice paper onto a clean, flat surface. Place 1 leaf of lettuce into the center of a sheet of rice paper; spread about 1 / 3 cup of the chicken mixture onto the lettuce leaf. Fold the bottom end of the rice paper over the top of the mixture and then roll into a cylinder. Repeat until all ingredients are used. Cut into halves to serve.
The MAG Vung Tau 37