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I was introduced to these Russian butter cookies when our Russian landlord brought them over for a supper. I literately thought they were store-bought!
She packaged them in a cardboard box and made them look so festive, but when in reality they were 100% homemade.
Mind you she is a mom of many children, so that says how approachable these crunchy cookies really are!
The buttery and crunchy cookies look so appealing, and they taste amazing!
They’re not too sweet and make a big batch.
The batter calls for a mixture of margarine and butter which are the key ingredients for crunchy cookies. The longer you keep them in the oven the crunchier they will get. In other words the browner they get the crunchier.
They’re best piped out so you will need some arm strength. You can do this with a star tip and piping bag or a cookie press.
I highly recommend a jam that doesn’t have chunks in it, as that can get difficult to squeeze out with a smaller tip. Use a smaller round tip for the jam as you will just need to just dap the middles with it.
The jam sort of dries out and becomes chewy, after baking (which is a great texture with crunchy cookies)!
Finish the cookies off with a good dusting of powdered sugar and you have pretty fantastic looking cookies!
I could imagine them being the perfect gift to give to someone. Especially when packaged in a clear (dollar-store) baggie or box!
Ingredients for Russian butter cookies:
How to make Russian butter cookies with jam:
Cream the butter, margarine, and sugars. Add the eggs, sour cream, mayo, vanilla extract, salt, and mix over medium speed until combined. Dissolve the lemon juice with soda and add it to the creamed mixture. Add 4 cups of flour and mix over low-speed until flour is well incorporated. The batter will be slightly tacky, yet creamy.
Place some batter into a piping bag and with a star tip, spritz out the batter into flowers, swirling and overlapping to form a flower shape.
Using a smaller tip, squeeze out some jam in the center of each flower, slightly pressing down the jam into each flower.
Bake at 375 degrees F for 25-30 min. Or until medium brown. Dust with powdered sugar once cooled and serve.
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Russian Butter Cookies With Jam
Ingredients
- 2 sticks unsalted butter
- 2 sticks margarine
- 1 cup powdered sugar and more for dusting
- 1 cup of granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1 tbsp sour cream
- 1 tbsp mayo
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- 4 cups flour
- 1/2 cup raspberry jam
Instructions
- Cream the butter, margarine, and sugars. Add the eggs, sour cream, mayo, vanilla extract, salt, and mix over medium speed until combined.
- Dissolve the lemon juice with soda and add it to the creamed mixture.
- Add 4 cups of flour and mix over low-speed until flour is well incorporated. The batter will be slightly tacky, yet creamy.
- Place some batter into a piping bag and with a star tip, spritz out the batter into flowers, swirling and overlapping to form a flower shape.
- Using a smaller tip, squeeze out some jam in the center of each flower, slightly pressing down into each flower.
- Bake at 375 degrees F for 25-30 min. Or until medium brown. Dust with powdered sugar once cooled and serve.
Tried this recipe?
Mention @alyonascooking or hashtag #alyonascooking.