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Medoviya Prianiki (Russian Honey Rye Cookies)

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“Traditional Russian cookies with excellent flavor. This is a stiff, dry cookie seasoned with ginger. They're great for dipping in coffee or hot tea.”
30 cookies

Ingredients Nutrition

  • 2 cups dark buckwheat honey (buckwheat is best in these cookies, but any dark honey will do or 1 cup honey mixed with 1 cup molas)
  • 1 cup rye meal, sifted
  • 1 cup flour, sifted
  • 12 teaspoon baking powder
  • 12 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1 tablespoon whiskey
  • 2 drops anise flavoring (optional)


  1. Heat the honey in a pan until it thins and comes to a boil; keep it very hot.
  2. Sift together rye meal and flour and heat in skillet over low heat, stirring constantly, so it doesn't brown.
  3. Add the baking powder, cloves, and ginger to the flour; mix quickly.
  4. Add part of the flour mixture to the honey (remember it must be very hot) and stir.
  5. Quickly add the whiskey, anise flavoring, and remaining flour.
  6. Beat the mixture as hard as you can with a wooden spoon until the mixture easily comes off the spoon.
  7. Shape the dough into a long roll, then flatten the roll slightly.
  8. Cut off slices about 1/2-inch thick.
  9. Place slices on a lightly greased and floured cookie sheet.
  10. Bake at 325°F until light brown (30 minutes).

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