|RUSSIAN TEA CAKES
Prep: 20 min Bake: 10 min per batch
1 stick ( ½ cup) unsalted butter, softened
1 stick ( ½ cup) unsalted margarine (not spread)
½ cup confectioners' sugar
1 teaspoon vanilla extract
½ teaspoon salt
2 ½ cups all-purpose flour
3/4 cup walnuts, finely ground in food processor
Coating: 2 cups confectioners' sugar
1.Heat oven to 400°.
2. In a large bowl with electric mixer beat butter,
margarine, confectioners' sugar, vanilla and salt until blended.
On low speed, beat in flour and walnuts just until blended.
3. Roll tablespoons of dough into smooth 1 inch
balls. Place 2 inches apart on ungreased cookie sheets.
4. Bake 10 minutes or until firm (cookies
may crack slightly).
5. To coat: Put confectioners' sugar into a wide
bowl. Add hot cookies, a few at a time, and toss carefully to coat.
Remove with a spoon to wire rack to cool. When cool, roll again in
Prep: 30 min Bake: 12 min per batch
Store: Refrigerated 2 weeks
Makes: about 100
12 ounces graham crackers (about 24whole crackers),
ground or finely crushed (2 ¾ cups crumbs)
5 tablespoons unsaltedbutter, melted
2 bricks (8 ounces each) cream cheese, softened
2/3 cup sugar
3 tablespoons cornstarch
2 large eggs
¼ teaspoon salt
½ teaspoon vanilla extract
½ cup seedless red raspberry jam, melted
Decoration: white chocolate, melted
1. Heat oven to 350°.
2. Mix graham-cracker crumbs and butter until crumbs
are moistened. Press over bottom of a 13 x 9-inch baking pan.
Bake 12 minutes to set.
3. Beat cream cheese and sugar in a large bowl
with electric mixer until fluffy. Beat in cornstarch, then eggs,
salt and vanilla. Scrape into crust; smooth with rubber spatula.
Drizzle with warm jam, then swirl with rubber spatula to marbleize.
4. Bake 25 minutes or until puffed. Cool
in pan, then refrigerate at least 3 hours before cutting into 1 x 1 ½
in bars. Drizzle with white chocolate.