Cook the Book: Black and White Russian Cookies

Name: Cook the Book: Black and White Russian Cookies
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Eastern European, European
Ingredients: 1 teaspoons baking powder; 118 milliliters well-shaken buttermilk; 651 milliliters cake flour; 59 milliliters coffee liqueur, such as Kahlúa; 2 Tbsps coffee liqueur, such as Kahlúa; 1 Tbsp light corn syrup; 2 larges eggs; 237 milliliters all-purpose flour; 1 Tbsp instant espresso powder; 0 teaspoons salt; 177 milliliters sugar; 113 grams (1 stick) unsalted butter, softened; 1 Tbsp unsweetened cocoa powder; 1 Tbsp water

Cook the Book: Black and White Russian Cookies might be just the dessert you are searching for. This recipe makes 12 servings with 307 calories, 6g of protein, and 9g of fat each. This recipe covers 5% of your daily requirements of vitamins and minerals. This recipe is typical of Eastern European cuisine. Head to the store and pick up cocoa powder, coffee liqueur, coffee liqueur, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat the oven to 350°F. Line two baking sheets with parchment paper.

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Baking Paper

Baking Sheet

Oven

In a medium bowl sift together the cake flour, all-purpose flour, instant espresso powder, baking soda, and salt.

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Instant Espresso

Cake Flour

Baking Soda

Salt

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Bowl

In a large bowl, beat butter and the sugar with an electric mixer until light and fluffy, about 3 minutes.

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Butter

Sugar

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Hand Mixer

Bowl

Add the eggs one at a time and beat until incorporated.

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Egg

Combine the buttermilk and the coffee liqueur in a liquid measuring cup. Gradually add the flour mixture and the buttermilk mixture to the butter mixture in three additions, beginning and ending with the flour. Beat just to incorporate after each addition, and scrape down the sides of the bowl as necessary.

Ingredients you will need

Coffee Liqueur

Buttermilk

Butter

All Purpose Flour

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Measuring Cup

Bowl

Drop six large (about 1/3 cup) spoonfuls of batter onto each baking sheet, spacing them about 3 inches apart.

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Baking Sheet

Bake for 15 to 18 minutes until the tops of the cookies are puffy and the tops spring back when pressed lightly.

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Oven

Transfer cookies to a wire rack and allow them to cool completely.

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Equipment you will use

Wire Rack

To make the icing, combine the confectioners sugar, corn syrup, 1 tablespoon of water and coffee liqueur in a medium bowl and stir until smooth. Spoon half of mixture into smaller bowl and stir in the cocoa powder and 1 teaspoon of water.

Ingredients you will need

Powdered Sugar