Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Recipe Russian Tea Cakes baked; & cooled completely but not rolled in sugar (see below) |
| 4 cups | Confectioners' sugar |
| ⅓ cup | Hot milk |
| 3 tablespoons | Unsalted butter; softened |
| 1 tablespoon | Light corn syrup |
| 1 teaspoon | Vanilla |
| 1 teaspoon | Vegetable oil |
| ¼ teaspoon | Salt |
| \N \N | Red and green food coloring |
| 4 ounces | White semisweet chocolate; melted (opt) |
ICING
Put confectioners' sugar in medium size bowl. Gradually stir in hot milk until smooth. Stir in butter till blended, then remaining ingredients, except white chocolate, if used. Divide icing in half. Tint ½ green and the remaining ½ red. Dip cookies completely in icing, remove, drain and place on wire rack over newspaper to dry. When dry, repeat process once more.
When second dipping is dry, drizzle remaining icing over bonbons in an attractive design. Or, perhaps, drizzle with white melted chocolate.
Author Woman's Day Submitted by Grace Wagner <wgmm@...> Date 12/3/97
Recipe by: Woman's Day, 12/95
Posted to TNT - Prodigy's Recipe Exchange Newsletter by "Grace M. Wagner" <wgmm@...> on Dec 03, 1997