■CHEF'S CORNER “Oreshki Cookies” Cookies are the new cupcakes. Who’s with me? It’s all over Instagram. So many of us have great memories of making handcrafted cookies with our grandparents right around the holidays. My babushka Valya loved to bake cakes and tarts, her recipes were always so intricate and complicated, the end result CHEF NATASHA POGREBINSKY was just sublime. My mama used to make us animal-shaped sugar cookies when we were kids, and I remember how simple and delicious they always were! Today I want to share another great classic Russian recipe, which I modified a little. The “Oreshki” cookie literally means “Nut Cookie.” They are made to look like a walnut shell. Those specific cookie molds can be bought online, or you can use any cookie mold you have in your baking drawer. Try this recipe on Christmas, I bet it’ll be a hit with the kids and friends. Happy Holidays everybody and see you in 2015! Chef Natasha Pogrebinsky Executive Chef and Owner of Bear Restaurant 12-14 31st Ave., LIC www.bearnyc.com www.ChefNatasha.com RECIPE Ingredients: 2 whole eggs 200 grams melted butter 150 grams sugar 3 1/2 cups flour 1/2 tea spoon baking soda 1 tablespoon white vinegar 1 can of condensed milk 1 pint crushed walnuts Pinch of nutmeg Pinch of cinnamon 1 drop of vanilla zest of small orange 1 cup powdered sugar Directions: • Remove the label from the can of condensed milk and boil can for 60 minutes, submerged in water. • Remove and let cool. Open and scoop out the boiled milk, it should be caramel color. Fold in crushed walnuts. • Pre heat oven on bake 475F. • Combine the eggs and the sugar, beat lightly until a little frothy. • Combine the egg mixture with melted butter. Make sure the butter is room temperature and not hot, or it will scramble your eggs. • Mix the baking soda with vinegar and combine with egg mixture. Add orange zest, nutmeg and vanilla. • Sift the flour into the mixture and fold until a smooth dough forms. • Use a small ice cream scoop to get equal pieces out of the dough. • Press the dough pieces into buttered and floured cookie molds. • Bake for 10 minutes in a 475F oven. • Remove the cookie shapes and let them cool. • Use the milk-walnut mixture as a filling between two cookies. Dust with powdered milk and serve.
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