We all have that dessert. You know the one that mom makes for special occasions. The one that you think of when you’re looking forward to coming home during college breaks. The one that you count on when you’ve had a bad week. The one that has been passed on through generations and generations in your family.
To me, that dessert is Muraveinik, or, if directly translated, Anthill.
You see, I’m Russian and I’m rather fond of Russian food, especially dishes that have been made by generations of my family that are rarely written down in any books but rather passed along from mom to daughter. Fact is that when I was a teenager, I couldn’t care less for the recipes that my mom tried so hard to teach me (I was way more interested in boy, concerts, and clothes). But as I got older, got married, and started a family of my own, I began to crave the food that surrounded me during my childhood. I plead my mom to teach me the different ways that she cooks and spend hours translating the measurements and ingredients to adjust them to my American ways.
And today I am sharing one of those special recipes with you.
3.5 Cups Flour
1/2 cup Sugar
8 oz Sour Cream
4 sticks of butter (2 for the cookie dough and 2 for the cream)
1 Can Boiled Sweetened Condensed Milk
Boiled Sweetened Condensed Milk (usually made ahead of time)
Boil a can (or a few to save on energy) of sweetened condensed milk for 3-4 hours on the stove top, submerged in water. Make sure that the cans are fully submerged in water at all times to avoid the mess that may ruin your kitchen forever.
Mix the flour, sugar, sour cream, and 2 sticks of butter together (I use my hands) until it is fully combined. Use a meat grinder to make even, thin noodles with the dough and lay if flat on a cookie sheet. Bake in the oven until golden (don’t let it turn dark) at 350 degrees.
To make the cream, mix the boiled sweetened condensed milk with the remaining 2 sticks of butter.
Once cookies are baked, let them cool and crumble them into little pieces. Mix in the cream and form into an anthill. Refrigerate before serving.