I have been including these cookies as one of my annual Christmas cookies for years and they have attained star status among all who receive a tin. In fact, I think that we unanimously feel that these are better than the originals -- less dense, more nutty. My tip for all those naysayers out there is to store them in a container with a decent amount of powdered sugar. I typically do single layers of cookies, separated by a layer of parchment, and enough powdered sugar to cover/mostly cover the cookies.
Has anyone tried using beans instead of oil?
Surprisingly authentic! I never thought that you could make a cookie that tasted like a Russian tea cake, snowball, whatever you call them that didn't require scads of butter. This recipe is surprisingly authentic-tasting with the substitution of white whole wheat flour and oil. Try them; you won't be disappointed! Pros: relatively healthy, very tasty