This past weekend was a flurry of moving boxes, furniture, and flatliners. Never had a flatliner? Donut Parade is the genius behind this little creation: A maple bar stuffed with a sausage link and topped with two strips of bacon. Talk about ridiculous artery blockage (but at least you’ll die happy, right?).
After sugaring up our moving helpers (shout-out to Jerod’s brothers and the Daughertys!), we crammed all our stuff in a box van and moved from Spokane to the Tri-Cities. We got a second-floor apartment, so there was a lot of clambering up and down stairs to get all of our things moved in. I met the neighbors who live directly below us — a cute older couple, Sally and Jerry — and they were really sweet, even though I’m sure all the banging around on their ceiling was less than ideal.
Side note: Our first anniversary was Sunday! We pulled our wedding cake out of the freezer and put a good dent in it (who knew fresh-to-frozen-to-defrosted cake was so GOOD?). There’s still a bunch left, though, so I think I’m going to try to make trifles with it later this week. Recipe pending. 🙂
ANYway, I realized I needed to christen my new kitchen yesterday by making cookies. I also wanted to make something for long-suffering Sally and Jerry to say thank you for putting up with us this weekend. However, I was out of eggs and brown sugar. Just about every recipe in my Betty Crocker cookbook calls for those two ingredients. Boo.
I didn’t give up so easily, though. There had to be a cookie recipe for the egg-less and brown sugar-less. Fortunately, I expanded my horizons from my initial idea of making oatmeal carob chip cookies (I’ve been obsessed with carob lately) and stumbled upon Russian tea cakes.
These are far from good for you, as far as nutritional ingredients are concerned. I didn’t try to health-ify them because this was my first attempt at Russian tea cakes and I wasn’t sure how they would react to substitutions. However, if all you care about is a quick dessert that’s low in calories, then this recipe is for you: One golf ball-sized cookie is about 75 calories.
Also, since the dough doesn’t really need to be baked in order to be consumed, you could also just eat it raw. Use it as a graham cracker dip or something. Seriously, it’s that addicting.
Russian Tea Cakes
1 cup butter or margarine, softened
1/2 cup powdered sugar
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
3/4 cup finely chopped nuts (optional)
additional powdered sugar, for rolling
Heat oven to 400 degrees. Set aside ungreased cookie sheet.
In a large bowl, combine butter, powdered sugar, and vanilla until well-mixed. Stir in salt, flour, and nuts (if using) until dough holds together.
Shape dough into 1-inch balls, roughly the size of a golf ball. Place in orderly rows on the cookie sheet (Amanda’s note: This is my OCD talking, you can place them however you want).
Bake 10 to 12 minutes or until set, but make sure the cookies don’t turn brown. Immediately transfer from cookie sheet to wire cooling rack. Let cool for 5 minutes.
Place additional powdered sugar in a small bowl. Roll warm cookies in the sugar, then cool on wire rack for another 5 minutes. Roll in powdered sugar a second time, then devour mercilessly!
Source: Betty Crocker Cookbook New Edition, page 182