I was introduced to these Russian butter cookies when our guests brought them over. When I tried them I thought they were bought cookies since they were so crunchy and appealing.
These cookies aren’t 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. You will need to put some muscle into the piping out part as the batter is not that runny but a cookie press should work. I highly recommend a jam that doesn’t have chunks in it, as that can get difficult to squeeze out with a smaller tip.
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.
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.
