Snezhinki (Snowflake Cookies)

snezhinki (snowflake cookies) One side butter cookie, other side meringue sandwiched between chocolate butter cream frosting!Each time I try to bake one of mom’s cakes or cookies, I begin understanding how talented that woman is. She is just so amazing, and growing up I took it for granted.

The fact is, she’s been baking all her life, and to her, it’s a piece of cake, and she makes it look like a piece of cake. 

So I’m thinking, yea I think I could handle this. 

Haha…it’s so not that easy. Her cookies always turned out in uniform shape…mine…well…ahem.

snezhinki (snowflake cookies) These snezhinki cookies are literally out of this world good. They are better then cake. One side is a butter cookie, and the other side is a meringue cookie, and they are sandwiched between a chocolate buttercream frosting, and then sprinkled with melted chocolate. 

I gotta be honest with you, they are not easy nor fast to make. I made it easier on myself and made them in several days. (Which I highly recommend if you have small children running around.) First day the butter cookie, second day meringue, and third day the frosting.

snezhinki (snowflake cookies)What really blows my mind is that this is mom’s invention. Yup, you won’t find this recipe anywhere else. As I mentioned in my earlier post, mom named them snezhinki because of the melt in your mouth effect they have. Oh my, I am just drooling over hear just remembering them. 

She is now an at home baker and gets so many requests for these snezhinki cookies. Although they are a bit tedious they are definitely worth it. 

You will need:

  • 1 recipe for butter cookies posted here with step by step instructions.
  • 1 recipe for custard over here (you can substitute instant vanilla pudding)
  • 1 recipe for chocolate butter cream frosting found here with step by step instructions.

And for the meringue you will need:

  • 3 egg whites at room temperature
  • 3/4 cup granulated sugar
  • melted chocolate for drizzling
snezhinki cookiesPreheat oven to 250° F and layer a few baking sheets with parchment paper. Add the egg whites to the bowl of your electric mixer.
Note: the reason why the whites need to be at room temperature, is because the sugar will dissolve faster, and it results in softer meringue.snezhinki cookies Mix on high speed for a few minutes until whites get frothy and double in volume.snezhinki cookiesSlowly add the sugar little at a time while whisking the whites. 

snezhinki cookies Continue beating on high until the whites form stiff peaks. Here’s a handy way I test if my whites are done mixing: flip the bowl upside down, if the batter is not running down the sides, they are ready.snezhinki cookiesAdd a large 1M star tip to a pastry bag and fill it with the meringue. Sqeeze out the meringue onto your prepared sheets in the same shape of your butter cookies. 

I made these cookies twice, first time they did not turn out right, but unfortunately I only have pictures of the process from the first time I made them, so here’s just some pictures of how they are NOT supposed to turn out:

snezhinki cookiesNotice how at the end I piped the meringue up and over. This will make them look weird on the cookie. What you want to do is quickly jerk the bag to the side so the meringue will just end. The meringue is supposed to be shaped more wider and shorter. Basically the way you shaped your butter cookies, that is how the meringue is supposed to be shaped.SnezhinkiSee how they are weirdly formed? 

To assemble: take one butter cookie, spread some butter cream on the flat side, and combine it with a meringue. When all the cookies are combined, set the cookies meringue side up onto a large piece of parchment paper, and drizzle melted chocolate over them with a fork. 

snezhinki (snowflake cookies)This is how they are supposed to look like. They are a bit wider and shorter then the last meringue image. :)

Few! Hope you don’t get intimidated by all the steps and give these a try! 

Priyatnogo appetita!

Snezhinki (Snowflake Cookies)

Prep Time: 1 hour, 45 minutes

Cook Time: 1 hour, 15 minutes

Total Time: 3 hours

Yield: 40 cookies

Serving Size: 3 cookies

Snezhinki (Snowflake Cookies)

Two types of cookies sandwiched between chocolate buttercream. These cookies are better then cake!

Ingredients

    Butter cookies:
  • 1/2 lb. butter (2 sticks)
  • 1 cup sugar
  • 3 egg yolks room temperature
  • 1 egg
  • 3/4 tsp vanilla extract
  • 2 cups flour
  • Meringue:
  • 3 egg whites
  • 3/4 cup sugar
  • melted chocolate for drizzling
  • Custard:
  • 1 3/4 cups whole milk
  • 1/4 cup heavy cream
  • 3 egg yolks
  • 3/4 cup sugar
  • 1/2 tsp vanilla extract
  • 1/8 tsp salt
  • 2 Tbsp cornstarch
  • 1 Tbsp flour
  • Chocolate buttercream frosting:
  • 1/2 lb butter (2 sticks) softened
  • 3 tbsp powdered sugar
  • 1 cup custard
  • 1/3 cup chocolate chips

Instructions

    Butter Cookies:
  1. Separate the yolks and whites and leave them on the counter for several hours so they become room temperature.
  2. Preheat oven to 375°F. Line baking sheets with parchment paper.
  3. Add softened butter and sugar into the bowl of an electric mixer and mix on high with a paddle attachment for about 5 minutes.
  4. Scrape down the sides and bottom of the mixing bowl, and continue mixing for 3-5 minutes more, until fluffy.
  5. While the mixer is still on, add the yolks, egg, and vanilla. Keep mixing for a minute.
  6. Turn mixer to low and add the flour. Mix for another minute, then mix with a spatula until everything is combined.
  7. Add a 1m tip to the pastry bag and fill with cookie dough
  8. Squeeze cookie dough onto the prepared sheets in oval shapes. Bake for 6-8 minutes. They should be lightly golden.
  9. For the meringue:
  10. Preheat oven to 250° F and layer a few baking sheets with parchment paper. Add the egg whites to the bowl of your electric mixer.
  11. Mix on high speed for a few minutes until whites get frothy and double in volume.
  12. Slowly add the sugar little at a time while whisking the whites.
  13. Continue beating on high until the whites form stiff peaks. Here's a handy way I test if my whites are done mixing: flip the bowl upside down, if the batter is not running down the sides, they are ready.
  14. Add a large 1M star tip to a pastry bag and fill it with the meringue. Sqeeze out the meringue onto your prepared sheets in the same shape of your butter cookies.
  15. Bake for 40 minutes on the top rack of your oven.
  16. Custard:
  17. Add 1.5 cups of milk and the heavy cream into a saucepan. Set over medium heat.
  18. meanwhile add yolks, 1/4 cup milk, sugar, vanilla, and salt into a large mixing bowl. Mix until combined.
  19. Add cornstarch and flour to the egg yolk mixture, and whisk until combined.
  20. When milk starts to simmer, remove from heat (not turning off the stove top yet) and very very slowly add the yolk mixture into the hot milk while whisking rapidly. Make sure you whisk at the same time, or else you will end up with scrambled eggs.
  21. Bring back the saucepan over heat stirring continuously until thickened. It will take about 10 minutes.
  22. Pour into large bowl and let cool for 10 minutes, then place plastic wrap right on top of the custard. This will prevent a skin from forming.
  23. Chocolate butter cream frosting:
  24. Add soften butter and confectioners sugar to the noel of your electric mixer.
  25. Mix on high speed with a paddle attachment for 5 minutes, or until butter fluffs up.
  26. Add the custard and mix on high for about 7 minutes. At first it will get lumpy and curdled, don't panic! its perfectly normal, after about 7 minutes of mixing it should fluff up and look creamy.
  27. Depending on how chocolaty you want your cream, a melt 1/4-1/3 cup chocolate chips in the microwave.
  28. Add the melted chocolate to the cream and mix for about a minute until incorporated.
  29. To assemble:
  30. take one butter cookie, spread some butter cream on the bottom, and combine it with a meringue. When all the cookies are combined, set the cookies meringue side up onto a large piece of parchment paper, and drizzle melted chocolate over them with a fork.

Notes

Some notes on the butter:

It's best to let the butter come to room temperature. If it's too hot and becomes liquid, the butter will make these cookies dense, and if they are too cold, it will take longer to mix, resulting in over mixing the dough, and dense cookies. So just leave these on the counter the night before you make them.

To cut down the time, you can substitute instant vanilla pudding instead of the custard.

http://yelenasweets.com/2013/12/27/snezhinki-snowflake-cookies/

 

 

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Comments: 6

  1. Natasha December 28, 2013 at 3:00 pm Reply

    I just wanted to tell you how happy I am that I found your blog. i love to bake and try to look for great Russian cakes, cookies, piroshenaya recipes all the time. Every time I go to the Russian store and look at all their baked goods, I think to myself I wish I could make it. Knowing that your mom is a professional baker and that many recipes come from her make me so happy. Can’t wait to try these cookies for New Years. My mom and I are going to bake them together while my dad and husband watch the kids :-)
    Also, your step by step instructions and photos are great and super helpful.
    Thank you again and looking forward to more amazing recipes this coming year.
    Happy and Healthy New Year to you and your family. S novem godom.

    • Yelena December 28, 2013 at 7:45 pm Reply

      I’m so happy to hear your enjoying my blog and the recipes. I hope you enjoy these cookies as much as we did and I’d love to hear how they turned out! Happy New Years to your family!!!

  2. Lena December 30, 2013 at 7:40 pm Reply

    Hi Les;)
    Its funny I tried these at a babyshower, and was looking for the recipie everywhere … I found out from the host of the babyshower that they were made by ur mom special order ;) they were soooo amazing!!! I am so excited u posted this recipie they were the best cookies I have ever tried!!! Thank you!!;)

    • Yelena December 30, 2013 at 11:09 pm Reply

      Your welcome Lena, they are amazing and one of my favorites that she makes. :)

  3. finseldercare.com January 13, 2014 at 8:21 pm Reply

    I get pleasure from, lad to I found exactly what I wass looking for.

    You have ended my four day lenhthy hunt! God Bless you man.
    Have a great day. Bye

  4. liza June 23, 2014 at 11:56 pm Reply

    WOW!!!! these are the best! i don’t always get the Russian version of the recipes, but you make it so easy!! thank you, spasibo vam!! running to the kitchen already!

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