• Prep Time: 30 mins
  • Cooking Time: 25 mins
  • Serves: 3 dozen

Russian Cookies

  • Recipe Submitted by on

 Ingredients List

  • 3/4 cup butter, softened
  • 3/4 cup sugar
  • 3 large egg yolks
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon juice
  • 1 teaspoon grated lemon peel
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup apricot preserves


In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time; add vanilla, lemon juice and peel. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Reserve 1/2 cup of dough; wrap in plastic and freeze. Shape remaining portion into a rectangule; wrap in plastic and refrigerate 30 minutes.
Preheat oven to 350°. Roll larger portion of dough on a lightly floured piece of parchment paper into a 12x8-in. rectangle, about 1/4-in. thick; transfer to a baking sheet. Spread preserves over dough to within 1/4-in. of edge. Grate remaining frozen dough over preserves. Bake 24-28 minutes or until light golden brown. Cool on pan 5 minutes. Remove to a wire rack to cool. Cut into bars.

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