Russian Sugar Cookies

Sift Dry Ingredients – in a bowl, sift together the flour and baking powder until evenly mixed. Set aside.

Cream Eggs and Sugar – In a separate bowl, beat the eggs and half of the sugar together until smooth and creamy. Add whipping cream and vanilla into the egg mixture and mix together. Set aside.

Cream Butter and Sugar – using a KitchenAid Mixmaster, cream the room temperature butter and remaining sugar.

Combine – add the creamed eggs into the creamed butter and mix until smooth. Gradually add in the flour mixture to your batter. Mix until combined into a sticky dough.

Chill Dough – place the cookie dough the fridge overnight to firm up, otherwise its too soft to work with.

Preheat Oven – pre-heat oven to 350°F (180°C)

Roll Dough and Shape – place dough on a well floured surface as you roll it out flat, about ⅓ of an inch thick (8mm). Using a round cookie cutter, cut cookies. Tip: work with small amounts of dough, about 4-5 cookie rounds at a time. The dough will be very soft and will require a fair bit of flour to keep from sticking.

Sugar Finishing Dip – in a small bowl, whisk egg yolks with whipping cream. Place 1 cup of sugar on a small plate.

Brush and Coat – using a pastry brush, coat the top of a cookie with egg wash. Flip coated side of cookie (upside down) onto the sugar plate to coat with sugar. Place on a greased cookie sheet.

Bake – place in pre-heated oven and bake for about 10 minutes, keep an eye on it. They will start to have a very light golden colour. Be careful not to overcook the cookies.

Cool – remove the cookies from the oven. Using a flipper, scrape off each cookie and put on a cooling rack to cool. (or domino layer over each other until fully cool).

Serve – when the cookies are cool, enjoy with tea or a cold glass of milk.