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The glagoliki taste crispy, crumbly, buttery and practically melt in the mouth. No wonder they were very popular in the Soviet Union. Small and in the shape of the Russian letter “g”, the cookies are also an eye-catcher on the coffee table. You can find a detailed glagoliki recipe with the exact quantities and step-by-step instructions below.
What are glagoliki?
Glagoliki are popular mini cookies from the Soviet era. They are made from spritz shortcrust pastry and taste crispy.
The cookies are very small and look like the handwritten Russian letter “г”. This shape also gave them their name. “Glagoliki” comes from the word “glagol” (Russian “глагол”). Translated, it means “verb”.
Glagoliki used to be available in most Soviet grocery stores and pastry stores, alongside the milk korzhiki, the kartoshka and the bubliki. They are now almost impossible to find in the countries of the former Soviet Union.
Correct dough consistency
For the glagoliki, you need to make a spritz shortcrust pastry, just like for the spritz cookies, the Baku Kurabiye and the Suvorov cookies. It is a very soft, spreadable, creamy dough. It has the consistency of a paste.
The dough for the glagoliki must not become too firm. If it does, it will be difficult to pipe the dough pieces with a piping bag. At the same time, it must not be runny. Otherwise the cookies will run when piped or baked.
To give the glagoliki dough the right consistency, add the flour mixture to the butter mixture in batches and stir briefly each time. To test, you can put a small amount of dough into the piping bag with the star nozzle and place a cookie on baking paper. If the dough can be piped without any problems, the cookie keeps its shape and the star pattern does not melt, you do not need to add any more flour.
Should your glagoliki dough become too firm, you can gradually thin it out with a very small amount of milk. If it is too runny, use a little more flour than the recipe says.
Sweet mini cookies as snack or gift
Glagoliki are perfect as Christmas cookies alongside the angel eyes cookies, the snowflake cookies and the vanilla crescents. But they are also delicious all year round. In the Soviet Union, they were available at any time of year.
Each glagolik is so small that it fits completely in the mouth. The cookies are therefore very convenient for snacking between meals, alongside other sweets such as the marzipan potatoes, the chocolate peanut clusters or the chocolate covered almonds. They also make an unusual gift from the kitchen when packed in a beautiful cookie tin, just like the “Gribochki”, the oreshki and the chocolate pine cone cookies.
The glagoliki are
- crumbly,
- crispy,
- buttery,
- tender,
- moderately sweet,
- heavenly delicious,
- aromatic,
- made from shortcrust pastry,
- very small,
- quick and easy to make,
- ideal for a tea party, for snacking between meals and as a gift from the kitchen,
- a classic of Soviet cuisine.
How to make glagoliki: tips and tricks
- Use room warm ingredients for the dough.
- The amount of flour specified in the recipe may vary. Add as much of it to the butter mixture until you have a spreadable dough. It must not be too firm, otherwise you won’t be able to pipe it, but also not too runny, otherwise the cookies will run. If the dough does become too firm, add a little more milk. You can find more tips on the right dough consistency in the article above.
- Do not mix the dough for too long, otherwise the cookies could taste tough and not crumbly.
- The spritz shortcrust dough must not be allowed to rest, otherwise it will become tough and difficult to pipe. Therefore, set out all the cookies immediately.
- As the cookies are very small, they are ready quickly in the oven. Don’t leave them unattended, otherwise they could burn.
Did you make the Soviet glagoliki using this recipe? I look forward to your results, your star rating and your comments below on how they turned out and how they tasted.
Try out these other delicious cookie recipes:
- Chocolate vanilla cookies – melt in your mouth
- Honey cookies with cinnamon – simple recipe for aromatic cookies
- Gata recipe – with nuts and shortcrust pastry
Glagoliki
Equipment
- piping bag with Ø 7 mm star nozzle
Ingredients
- 100 g butter room warm
- 70 g powdered sugar
- 1 egg room warm
- 30 ml milk room warm
- approx. 150 g flour
- 2 g baking powder
- 1 pinch of ground vanilla bean
- 1 pinch of salt
Instructions
- Mix flour with baking powder.
- Beat soft butter with powdered sugar for 3 - 4 minutes until fluffy and creamy.
- Add egg, milk, vanilla and salt and beat to a homogeneous mixture.
- Add the flour mixture in batches and mix briefly to form a creamy, soft, spreadable dough that resembles a paste.
- Fill the dough into a piping bag with a small star-shaped nozzle and pipe very small (approx. 3.5 cm - 4 cm long) cookies in the shape of the handwritten Russian letter "g" onto a baking tray lined with baking paper, spacing them slightly apart.
- Bake the glagoliki in a preheated oven at 392 °F (200 °C) for approx. 7 - 8 minutes and leave to cool on the baking tray.
- If not all the cookies fit on one baking tray, pipe the rest immediately onto a second baking tray lined with baking paper and then bake them after the first ones.
Notes
- Use room warm ingredients for the dough.
- The amount of flour specified may vary. Add as much of it to the butter mixture until you have a spreadable dough. It must not be too firm, otherwise you won't be able to pipe it, but also not too runny, otherwise the cookies will run. If the dough does become too firm, add a little more milk. You can find more tips on the right dough consistency in the article above.
- Do not mix the dough for too long, otherwise the cookies could taste tough and not crumbly.
- The spritz shortcrust dough must not be allowed to rest, otherwise it will become tough and difficult to pipe. Therefore, set out all the cookies immediately.
- As the cookies are very small, they are ready quickly in the oven. Don't leave them unattended, otherwise they could burn.
- See the detailed tips and tricks for making the glagoliki at the top of the article.
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