Recipe Russian Tea Cakes baked; & cooled completely but not rolled in sugar (see below)
4
c
Confectioners' sugar
1/3
c
Hot milk
3
tb
Unsalted butter; softened
1
tb
Light corn syrup
1
ts
Vanilla
1
ts
Vegetable oil
1/4
ts
Salt
Red and green food coloring
4
oz
White semisweet chocolate; melted (opt)
INSTRUCTIONS
ICING
Put confectioners' sugar in medium size bowl. Gradually stir in hot milk
until smooth. Stir in butter till blended, then remaining ingredients,
except white chocolate, if used. Divide icing in half. Tint 1/2 green and
the remaining 1/2 red. Dip cookies completely in icing, remove, drain and
place on wire rack over newspaper to dry. When dry, repeat process once
more.
When second dipping is dry, drizzle remaining icing over bonbons in an
attractive design. Or, perhaps, drizzle with white melted chocolate.
Author Woman's Day Submitted by Grace Wagner <wgmm@citynet.net> Date
12/3/97
Recipe by: Woman's Day, 12/95
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Grace M. Wagner"
<wgmm@citynet.net> on Dec 03, 1997
A Message from our Provider:
“He who angers you, controls you!”
How useful was this recipe?
Click on a star to rate it!
Average rating 0 / 5. Vote count: 0
No votes so far! Be the first to rate this recipe.
We are sorry that this recipe was not useful for you!