How to make Russian Chocolate Cookies

Шоколадая колбаса (Shuh-kuh-lah-dah-yuh kul-bah-sa)

4.5 oz. milk chocolate1 can of sweetened condensed milk1 stick of butter1 box of vanilla wafers, coarsely crushed2 c. coarsely chopped walnuts

Melt the chocolate and butter in a double boiler* stirring often. Stir in the sweetened condensed milk until well incorporated. In a large bowl, mix together the walnuts and vanilla wafers. Pour in the chocolate mixture and stir well. Once the mixture is fully incorporated, divide it in half, and place each half on a piece of wax paper forming two logs. Roll the chocolate into a cylinder using the wax paper. Once formed, pinch off the ends and place in the refrigerator for about 30 minutes to begin the cooling process. After 30 minutes, your treats should be fairly firm while still being slightly moldable. Carefully remove the wax paper and re-roll them loosely to prevent any creases, folds or divots in the wax paper from being caught inside your soon-to-be fully hardened dessert. After you have finished re-rolling, place your logs into the freezer overnight, or until hardened. Finally, remove the wax paper and cut into slices before serving**.

*If you do not have a double boiler you can make one by filling a medium pot with approximately 1-2 inches of water and placing a metal bowl on top of it being careful the bottom of the bowl doesn’t touch the water. Lastly, boil the water allowing the steam to slowly melt the chocolate/butter mixture.

**You may also wrap the pre-cut logs in cling wrap and store for up to 6 months.