Russian Butter Cookies for Christmas

"Bite-sized balls that Melt In Your Mouth - fabulous! These, the chocolate meringues, the lemon-cheese spritz cookies and Kathie Lee Gifford's pecan tarts are truly the only Christmas cookies you need to bake - to have the Very BEST..."
 
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photo by Elzanne photo by Elzanne
photo by Elzanne
Ready In:
25mins
Ingredients:
7
Yields:
4 dozen
Serves:
10

ingredients

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directions

  • Preheat oven to 400°F.
  • Beat well the butter and sugar together.
  • Blend in the remaining ingredients.
  • Chill for several hours or overnight.
  • Shape/roll into 1 inch balls.
  • Bake at 400°F for 10-12 minutes.
  • Roll AT ONCE, while warm, in 1/2 cup confectioner's sugar.
  • Cool and then roll AGAIN in confectioner's sugar.
  • These are so simple and yet so special.

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Reviews

  1. These are truly delectable and so easy to make. My kids had a ball helping out!!I used hazelnuts as my family love them. When checking if they are ready, I recommend breaking one open. If there is no butter line then they are done. I live in the cosmopolitan city of Cairo in Egypt, my Russian colleague loved them, and when I added a quarter teaspoon of mixed spice, my family gave this recipe wows!! Thanks for sharing Carrie!.... I'll be giving the pecan tarts and the chocolate meringues a try this weekend!
     
  2. It doesn't get any better than these. They taste like shortbread and are buttery, sinful goodness.
     
  3. These cookies are truly awesome. I had a little problem with the amounts of butter and sugar, so I added another 1/2 cup butter and 1/4 cup sugar and everything was fine!! I can promise you, they don't last long on a plate at a party.
     
  4. I really liked these cookies! they were fast to mix up. I didn't put in as much salt but it still tasted a little bit salty so I added about 1/4 teaspoon of cinnamon. It really made it taste better!
     
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RECIPE SUBMITTED BY

56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
 
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