Ukrainian Tea Cookies Bublyky Food

UKRAINIAN TEA COOKIES (BUBLYKY)

Steps:

• Cream the butter with the sugar and lemon rind until light. Add the egg yolks, one at a time, and beat well.
• Press the hard cooked egg yolks through a sieve and add to the creamed mixture along with the lemon juice and grated lemon rind. Stir in the blanched (no skins) nuts, and then the flour; mix thoroughly.
• Break off small pieces of dough, roll into finger lengths of pencil thickness, and shape them into rings.
• Mix finely chopped almonds with the 1 cup sugar.
• Dip each ring into a slightly beaten egg white and then into the almond-sugar mixture.
• Place the rings on a greased baking sheet and bake them in a moderate oven (350 degrees F.) for 15 minutes, or until delicately browned.

UKRAINIAN ROSETTES (FRIED COOKIES)

Steps:

• Beat the eggs and the egg yolks together.
• Beat in the sugar, butter and salt.
• add enough flour to make medium soft dough that is easy to handle.
• Knead lightly in the bowl to incorporate the flour.
• Cover and let the dough stand for 10 minutes.
• Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
• Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter.
• Place 2 circles of the same size one over the other, and top them with a smaller circle.
• Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip.
• The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
• Make 5 even slits on the outer edge of the circles to form petals.
• These petals will curl up in frying, giving a rosette shape.
• Fry, a few at a time, in deep fat (375 degrees F) until delicately browned.
• Drain on absorbent paper.
• sprinkle with the confectioners' sugar.
• Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.

BUTTERY RUSSIAN TEA CAKES

Steps:

• Heat oven to 400°F.
• Mix margarine, 1/2 C powdered sugar, and the vanilla.
• Stir in flour, salt, and nuts.
• Shape dough into 1-inch balls.
• Place on ungreased cookie sheet.
• Bake until set, but not brown, 8 to 9 minutes.
• Roll in powdered sugar while warm; cool.
• Roll in powdered sugar again.