New Recipe #5: Russian tea cakes

This week, I completed my second new recipe for February with a batch of Russian tea cakes (courtesy of Deb), otherwise known as Mexican wedding cookies. I am not certain whether, out of the two names, one is a misnomer or if the two cultures independently devised similar confections, but I’m not letting myself get bogged down in anthropological details because the real victory here is that — ahem — I have finally finished Anna Karenina!

Thank you. You’re too kind.

Last night, as JG slumbered next to me, I sat Indian-style in bed, hunched over the last thirty pages of the book that has taken over my leisure reading for the past two months. The pink post-its marking the cast of characters (with pronunciations and nicknames) and endnotes were crinkled and worn, and the front cover developed a bit of a crunch from the clamp of my book light. At 11:35, I removed my index card bookmark, closed the book, and turned off my light. Done. And unfortunately, not that satisfying. Maybe I am just not smart enough for Russian literature. I had to read the cheater notes to get through Crime and Punishment in high school, and I barely made it halfway through The Brothers Karamazov during a half-hearted summer attempt at building literary character. I find the genre so dark and heavy, which wouldn’t be so unpalatable if every minuscule detail were not handed down in flowery sentences, scattered with French sayings, and speckled with endnotes about random visiting princes. That said, there were moments where I was completely captivated, and I was alarmed when the narrator hinted that one of the characters might die; I enjoyed probably 60% of the book. I’m pleased with myself for finishing, just 18 hours before book club tonight, but I doubt that I will put myself through it again.

Where was I?

Oh, right. What better way to celebrate crossing the finish line of page 817 than a platter of fluffy hazelnut cookies? Unlike Anna Karenina, these little bites are light and amazingly simple. Other than pulverizing the hazelnuts in a food processor, it was downright relaxing to beat and mix ingredients, chill the dough, and roll cookies. Fifteen minutes later, the kitchen smelled sweet and toasty, and my fingers were covered with confectioner’s sugar.

I halved the recipe because I could not imagine trying to get rid of 4 dozen cookies, but now I kind of regret it. The 2 dozen I bring tonight will be snatched up alongside cups of tea and coffee, and I will have no leftovers for snack times. I just have to hope that my book club mates will be satiated from a dinner that, according to our hostess, will include pierogi, smoked salmon and tapenade appetizers, borscht, stroganoff, Chicken Kiev, black bread, and champagne. Actually, I’m not sure how much dessert I will need after all of that.

I can’t help but wonder if my reading experience would have been improved with the addition of these cookies. Maybe I should give The Brothers Karamazov a second try after I’ve made another batch.