"From Russia with Love" Cookies Recipe

"From Russia with Love" Cookies Recipe
"From Russia with Love" Cookies Recipe photo by Taste of Home
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"From Russia with Love" Cookies Recipe

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Delicate and refreshing at the same time, these cookies make everyone fall in love with them. No special baking skills necessary.—Elena Keesee, Albany, New York
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 25 min.

Ingredients

  • 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

Directions

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. Yield: 3 dozen.
Originally published as "From Russia with Love" Cookies in Cookies & Candies Bookazine 2016

  • 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
  1. 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.
  2. 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. Yield: 3 dozen.
Originally published as "From Russia with Love" Cookies in Cookies & Candies Bookazine 2016

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