RUSSIAN SPICE COOKIES PREP TIME 20 MIN. – COOK TIME 25 MIN. – READY IN 45 MIN. + CHILL TIME – SERVINGS 32
¼ cup finely ground coffee 1¼ cups hot water, divided 4 herbal tea bags 1 large egg
¼ cup vegetable oil
STEP 1 Soak the ground coffee in ½ cup hot water, stirring until dissolved. Allow to cool completely. Steep the herbal tea in ¾ cup hot water for 10 min. Let cool completely and reserve. STEP 2 In a large bowl, whisk together the coffee mixture, egg, and vegetable oil. With a spatula, carefully fold in the cake mix and orange peel. If it’s too dry, knead with your hands until a ball of dough forms. Cover mixing bowl with plastic wrap and refrigerate until dough is chilled, about 1 hour. STEP 3 Preheat oven to 325°F and line a baking sheet with parchment. Roll dough into balls (1 tbsp each) and arrange on baking sheet. Bake 13–15 min., until cookies start to crack. Allow cookies to cool completely. STEP 4 In a medium bowl, combine confectioners’ sugar with reserved tea and whisk to form a glaze. Dip cookies in glaze to fully coat the tops, working quickly before the glaze dries. Let dry on a cooling rack. Once the tops are dry, dip the bottoms in the glaze and allow to sit 5 min. Keep in an airtight container for up to 4 days.
PER SERVING: 197 CALORIES, 5G FAT, 2G SATURATED FAT, 7MG CHOLESTEROL, 225MG SODIUM, 40G CARBOHYDRATE, 1G FIBER, 27G SUGAR, 1G PROTEIN 21
2 (15.2 oz) boxes spice cake mix 1 (4 oz) container
candied orange peel 4 cups confectioners’ sugar
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