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“From Russia with Love” Cookies

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
  • Total Time
    Prep: 30 min. + chilling Bake: 25 min.
  • Makes
    3 dozen


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


  • In a bowl, cream butter and sugar until light and fluffy. Beat in egg yolks one at a time; add vanilla, lemon juice and zest. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Reserve 1/2 cup of dough; wrap and freeze. Shape remaining portion into a rectangle; wrap and refrigerate 30 minutes.
  • Preheat oven to 350°. Roll larger portion of dough on a lightly floured piece of parchment 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 until light golden brown, 24-28 minutes. Cool on pan 5 minutes. Remove to a wire rack to cool. Cut into bars.
Nutrition Facts
1 bar: 91 calories, 4g fat (3g saturated fat), 26mg cholesterol, 51mg sodium, 12g carbohydrate (6g sugars, 0 fiber), 1g protein.
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