These are a nice addition on any cookie platter.

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Ingredients

72
Original recipe yields 72 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Pre-heat oven to 325 degrees F (165 degrees C).

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  • Combine flour and salt and set aside.

  • In a large bowl, cream together butter and confectioners' sugar blending well. Beat in vodka. Gradually blend in flour/salt mixture. Fold in chopped hazelnuts.

  • Break off dough in walnut sized pieces and roll into balls. On ungreased baking sheets place balls 1-1/2 inches apart. Flatten slightly. Bake for 12-15 minutes until lightly colored. Sprinkle hot cookies with confectioners' sugar. Cool on wire racks.

Nutrition Facts

52.8 calories; 0.6 g protein; 5 g carbohydrates; 6.8 mg cholesterol; 26.3 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/24/2002
I made these cookies with finely chopped lightly toasted pecans instead of hazelnuts and they turned out very tasty light and crisp. However the recipe doesn't make as many as it promises -- I even scaled up to 72 servings and this produced less than 3 dozen cookies (my "walnut sized" lumps of dough were about a rounded teaspoon full). The dough was very quick to make in a mixer though and satisfying to work with. Thanks for this recipe! Read More
(21)

Most helpful critical review

Rating: 3 stars
09/30/2002
I also found these did not make the promised number. I had to add more butter as the mixture was too dry & there was no way the metric version would stick together. Nice taste tho & I'll try again with the original version. Read More
(9)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
11/23/2002
I made these cookies with finely chopped lightly toasted pecans instead of hazelnuts and they turned out very tasty light and crisp. However the recipe doesn't make as many as it promises -- I even scaled up to 72 servings and this produced less than 3 dozen cookies (my "walnut sized" lumps of dough were about a rounded teaspoon full). The dough was very quick to make in a mixer though and satisfying to work with. Thanks for this recipe! Read More
(21)
Rating: 5 stars
02/27/2009
My husband is Russian and when he tasted them they were by far the best that I have tried to replicate. They are so moist and just melt in your mouth. We will definatly be using this recipe again. Read More
(19)
Rating: 5 stars
11/14/2007
Excellent recipe! I followed it exactly with the exception of adding chopped hazelnut since I couldn't find it in the store. I added pecans instead and it was very good. This recipe is simple and quick to make! Thanks for sharing! Read More
(18)
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Rating: 3 stars
09/29/2002
I also found these did not make the promised number. I had to add more butter as the mixture was too dry & there was no way the metric version would stick together. Nice taste tho & I'll try again with the original version. Read More
(9)
Rating: 4 stars
02/22/2010
These are very easy to make but come out very dry. Read More
(8)
Rating: 1 stars
12/29/2009
it was so dry Read More
(6)
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Rating: 5 stars
03/06/2007
these are very simple not excessively sweet and full of hazelnut flavor. I added some baking powder (as much as salt) and they puffed up lightly tasted delicious. Read More
(6)
Rating: 5 stars
02/16/2018
Some reviewers found these dry or the quantity lacking. If the cups are converted to Grammys it s a very simple recipe. I made these biscuits with my daughter and her friend at half-term we made two batches half with lemon zest and juice (instead of vodka) and the others with a few choc chips. They might not have been authentically Russian but we ended up with over thirty large biscuits. They were like soft shortbread delicious and crumbly. Will definitely make again! Read More
Rating: 5 stars
05/13/2014
I make this for "tea" for my kids. It's a dry shortbread cookie but very tasty. Their classmates ask me to make some for them! Read More