Martha Bakes: Eastern European Cookies | PBS Food

Martha Bakes: Eastern European Cookies

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With Martha Bakes, discover Martha Stewart’s tips and techniques to create delectable baked goods. Be sure to check your local listings to see when the program will be airing in your area.


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One thing Eastern Europe is known for are the treasured recipes that have been passed down from generation to generation. On today’s show, Martha shares a special memory of her mother teaching the recipe for a family favorite, Polish chrusciki. Then she shows Russian goose feet that owe their feather-light texture to secret ingredient, jam-filled kolaches, and pryaniki which get their name from the Russian word for well-spiced. Special treats your family will adore!

This Week’s Recipe

Goose Feet Cookies (Gusinie Lapki)

Make Martha Stewart's Goose Feet Cookies (Gusinie Lapki) from the Eastern European Cookies episode of Martha Bakes.



  • 1 3/4 cups unbleached all-purpose flour, plus more for dusting
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup fresh farmer cheese
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 vanilla bean, seeds scraped
  • 1 heaping tablespoon finely grated orange zest (from 1 orange)
  • 1/3 cup granulated sugar
  • 1 large egg, lightly beaten
  • Coarse sanding sugar, for sprinkling


  1. In a medium bowl, whisk together flour, baking powder, and salt.
  2. In a large bowl, mix together cheese, butter, vanilla seeds, and orange zest with a wooden spoon until well combined. Add flour mixture and stir until mixture resembles coarse crumbs. Transfer dough to a piece of plastic wrap, shape into a disk, and wrap tightly. Refrigerate 1 hour.
  3. Preheat oven to 350 degrees. On a lightly floured surface, roll out dough 1/8 inch thick. Using a 4-inch round cutter, cut out rounds. Gather dough scraps, reroll, and cut out more rounds.
  4. Place granulated sugar in a wide shallow bowl. Working with one round at a time, brush with water, then dip in sugar to coat. Fold round in half, covering sugar; fold in half again. Place seven cookies on each of two parchment-lined baking sheets. Brush tops with egg wash and sprinkle with coarse sanding sugar. Bake until golden, 25 to 30 minutes. Transfer sheets to wire racks; let cool completely. Cookies are best eaten the day they are made.

Yield: Makes about 14


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