Comments on: A good reason

By: Rebekka Lee

Rebekka Lee — Tue, 05 Dec 2017 22:10:15 +0000

In reply to Rebekka Lee. I use Pillsbury all purpose flour, but I'm wondering if it's the butter..I just realized I'd been using margarine, not unsalted real butter. I'll try it again to see.

By: Molly

Molly — Tue, 05 Dec 2017 03:28:27 +0000

In reply to Rebekka Lee. That's so strange! I've made four batches from this recipe this week. What brand and type of flour are you using? I wonder if you need to cook them a bit longer? They will develop tiny cracks (hair-width) along the top when they're ready, but they will still feel a bit soft until they cool.

By: Rebekka Lee

Rebekka Lee — Wed, 29 Nov 2017 00:03:42 +0000

I’ve tried making these numerous times and always ended up with the same result, doughy like they aren’t fully cooked, not crunchy like shortbread cookies should be, no matter how long or what temp I cook them at..I don’t understand where I’m going wrong 🙁

By: Molly

Molly — Mon, 18 Jan 2016 04:49:07 +0000

In reply to Mark. Mark, I wonder if you accidentally mismeasured the butter? I just did some Googling to see how my recipe compared to other recipes for the same cookies, and it's almost identical to most of them. (Here's Epicurious, for instance.) The recipe here is correct. I wish I could be of more help!

By: Mark

Mark — Sun, 17 Jan 2016 21:59:42 +0000

I was so excited when I saw this recipe as I thought my dear departed mother took her famous Russian tea cakes to the grave. I just spent the last hour trying to make these cookies but I am convinced the recipe is wrong. You call for 2 1/4 cups of flour – – as I was mixing the flour in after one cup, I thought – – this is much too much flour and sure enough by the time I folded the full 2 1/4 cups of flour into the butter mixture, it would no longer adhere to the butter. I had no choice but to throw the whole thing away – – hoping someone will get back to me and let me know if I’m right and the recipe is wrong with waaaay too much flour called for and it should more like one cup of flour — or what did I do wrong?

By: Debbie

Debbie — Mon, 21 Dec 2015 22:00:45 +0000

My grandma, Velma Small used to adapt these at Christmas by putting a filling of crushed candy canes, powdered sugar, cream cheese, and a little milk to mix. Then she’d make a hole for the filling, cover it with more dough and when they came out of the oven, roll them in a 1/2 powered sugar 1/2 crushed candy cane mix. Just made 6 dozen. My son loves them!

By: IMS

IMS — Tue, 13 Jan 2015 23:56:28 +0000

Thank you for this recipe! My mother has a similar recipe, uses a mixture of pecans, walnuts & almonds and adds a whisper of cardamom—its delicious!!

By: julie

julie — Tue, 13 Jan 2015 19:28:59 +0000

I added a little rum to the recipe one year and it was not a mistake.

By: AnnaVallance

AnnaVallance — Mon, 12 Jan 2015 00:18:11 +0000

Just before Christmas, my friend gave me a jar of homemade grenadine. So instead of giving her back an empty jar (that is so rude) I made a batch of your Russian Tea cookies to thank her for the grenadine. These are so good! Thank you!

By: Rita

Rita — Mon, 05 Jan 2015 17:15:11 +0000

Thanks for this, my mother made these every year. Also, a cookie very similar to the apricot crescent, could you post the recipe for that dough?