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Chai_Russian_Twig_Cookies Today we have pour take on these cute Chai Spiced Russian Twig Cookies. They look pretty amazing on a platter covered with powdered sugar – like snowy little twigs. Although the holidays are over and many of you are maybe cookie-d out right now including myself, I am still finding the baking power within to keep on rolling and keep up my baking habit. These little cookies are really awesome after dinner with coffee – think of these more like snacking cookies. The chai spice keeps things on brand for winter – and also makes me love them more because I love chai spiced anything.

See below for an image that kinda shows you how to form the cookies – by baking a slit in the middle of your rectangle of dough and then twisting the end through the slit to make a spiral out of the dough. Pretty cute!
♥ Teri


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Chai Spiced Russian Twig Cookies

Makes 20

2 cups all purpose flour
1 teaspoon chai spice
1/2 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons (1/2stick) unsalted butter, softened
3 tablespoons sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
2 tablespoons cognac or rum, optional

1 cup powdered sugar
1 1/2 teaspoons chai spice

vegetable oil, for frying

1. Place flour, chai spice, baking powder, and salt in a mixing bowl and whisk together.
2. In another mixing bowl, using an electric hand mixer, beat together butter and until light and fluffy. Add eggs, one at a time, scraping down sides of the bowl after each addition and beat together.
3. Add vanilla and cognac/rum (if using) and beat together.
4. Add flour mixture to the wet mixture, in 3 additions, beating after each addition until dough comes together.
5. Knead dough a couple times into a ball, wrap tightly in plastic wrap and flatten into a disc. Refrigerate for 1 hour.
6. Fill a large pot with 2 inches oil and preheat to 350˚F.
7. Lightly flour a clean surface and roll dough into a 8”x 10” rectangle, 1/4” thick.
8. Cut dough into strips of 8”x 1/2″ and cut a vertical slit through each stirp, leaving a 1” border on each end.
9. Taking one end of each strip, funnel it into the slit a few times to create a spiraling pattern.
10. Carefully fry each cookie in the hot oil, a few at a time, for about 2 to 3 minutes on each side and drain onto a paper towel. Repeat until all of the cookies have been fried.
11. Pile the cookies onto a platter. Whisk powdered sugar and chai spice together and dust cookies until completely coated. Serve.

  1. Betty Gercken Not Specified Not Specified

    do you mean cut into 1″ strips? Then slit down middle. 1/2″ strips would be too fragile

    • Jenny Park Not Specified Not Specified

      I did in fact mean 1/2 inch! The ones in the photo are actually even slighter thinner! The dough does definitely need to be handled carefully, but the texture is a little bit like a cream cheese based dough, so while you may get some breakage (especially if the dough isn’t evenly rolled out), it’s still pliable enough that you should be able to work with the long, thin strips just fine! The thinner they are, the more they look like ‘twigs’, but if you’re nervous about the dough breaking, you can 100% make them thicker and they’ll still taste great! :)

  2. 2pots2cook Not Specified Not Specified

    Oh this is so nice ! Keeper definitely ! Thank you so much !

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