russian-butter-cookies-flower-bites-tea-cookies-powdered-sugar-jam

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.

russian-butter-cookies-flower-bites-tea-cookies-powdered-sugar-jam

Ingredients for Russian butter cookies:

IMG_9307How 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 to the creamed mixture. Add 4 cups of flour and mix over low-speed until flour is well incorporated. Batter will be slightly tacky, yet creamy.

IMG_9329

Place some batter into a piping bag and with a star tip, spritz out the batter into flowers, swirling and over lapping 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.

IMG_9369

Bake at 375 degrees F for 25-30 min. Or until medium brown. Dust with powdered sugar once cooled and serve.

flower bites

Russian Butter Cookies With Jam

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12 dozen
Author: Alyona's Cooking
I was introduced to these Russian butter cookies when our guests brought them over. I thought they were bought cookies since they were so crunchy and appealing.

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 to the creamed mixture.
  • Add 4 cups of flour and mix over low-speed until flour is well incorporated. 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 over lapping 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.

New Be featured here!

Hashtag #yesalyonascooking on both Instagram and Pinterest to be seen here!

Leave a comment

4 comments

    • Rimma

    Thanks for the reply

    • Rimma

    Hi, Alyona,

    Could you please tell what brand and what number star tip did you use for this recipe?

    Thanks in advance

      • Alyona’s Cooking

      Hi Rimma,
      It’s been a while since I’ve made these but It seems like I probably used a star tip. I have bought large ones from Walmart a little while ago (by the wedding cake decor section, it came in a 2-pack.) A Wilton 2D is a tip size I would recommend and a smaller tip with a wider opening for the jam part.

    • Al

    Enjoyed them with my tea. Thanks.

You might also like:

Explore Recipes