I’ve got a weird kind of sweet tooth – the kind that makes me crave sweets, but not sugar. Does that even make sense? Put a tray of scones in front of me and I’ll devour them all, but place one cupcake on my plate and I’ll only have a bite.
It’s probably because of my quirky sweet tooth that I love these cookies/cakes so much. They are just the right amount of sweet, yet have a more doughy, buttery texture than most cookies. Add in some crushed almonds and you get a lovely nutty flavor in the mix.
In Russian, they are called pryaniki. I had a friend from Russia try these and he said they were the right flavor, although the true Russian ones look a little different!
Next time I make these, I definitely want to give them a lemon-y spin. I think it would work well – remember those lemon Girl Scout cookies with the powdered sugar on top? Yum…
Thanks to Crazy for Crust for their recipe! I found most recipes for these bites to be variations on a theme. As I learned from Crazy for Crust’s post, what gives these cookies their distinct profile is the lack of egg, which results in a cookie that is buttery, doughy, and crumbly in the best way possible.
I used almonds in these cookies for their flavor. So, I began the baking process by smashing a ton of toasted almonds using a quart ziplock bag and a stainless steel water bottle. Sorry downstairs neighbor!!
Anyway, here comes the actual recipe…
Next, mix 1 cup butter (melted), 1/2 cup powdered sugar, and 1 teaspoon vanilla. When it is smooth, mix in 2.25 cups all-purpose flour and 1/4 teaspoon salt. Finally, stir in the nuts until the ingredients are evenly distributed. Crazy for Crust recommends letting the dough chill if it is too soft, but I found it was workable at room temperature.
Mold dough into 1-inch balls with your hands and place on parchment paper-covered tray. Bake for roughly 7-8 minutes at 375 degrees (I did 8 minutes at 400 following a slightly different recipe and they came out fine).
Prepare some powdered sugar in a bowl and roll the freshly baked dollops in the sugar until they are coated. I tried rolling too many at once and ended up breaking a few, so take it slow! When they have cooled, roll them again to get that powdery, fresh-snow look!
Voila! Delicious bites of joy ready to be devoured ❤