Posey's Holiday Cookie Recipe!
Chef Robin of How to Cook a Wolf here to share one of my favorite holiday cookies. This recipe is based on Anna Thomas's recipe for Russian Tea Cakes in her delightful and delicious cookbook The New Vegetarian Epicure. The longest part of the process is softening the butter. I use a food processor but if you don’t have one and don’t have an intrepid, counter cruiser of a cat, you can allow a couple of sticks of butter to soften overnight on top of the fridge.
This particular version uses currants and hazelnuts. The flavors combine beautifully in the cookie and fill your kitchen with a buttery, nutty redolence. You can use pretty much any combination of flavors – almonds and dried cherries, walnuts and chips of dark chocolate, orange zest and dried cranberries – you get the idea. If you like, pull out twice the amount of butter and make two flavors -- just cut the rolled dough into different shapes, and voila! Cookies galore! Pack and ship to a far-flung family and friends or nibble with your morning coffee. Honestly, you’ll have enough cookies to do both.
Makes about 4 dozen cookies
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar (plus more for coating)
- 1 1/2 tsp vanilla
- 1/2 tsp almond extract
- 1/4 tsp salt
- 3/4 cup toasted and crushed hazelnuts
- 1/4 cup dried currants
- 2 1/4 cups all purpose flour