Rogaliki Holiday Cookies recipe

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Ingredients

1 cup unsalted butter, at room temperature
½ cup white sugar
1 egg yolk
1 teaspoon vanilla extract
¼ cup chopped blanched almonds
1 ⅔ cups all-purpose flour
Confectioners' sugar for dusting

Nutrition Info

125.3 calories
carbohydrate: 11.4 g
cholesterol: 28.9 mg
fat: 8.4 g
fiber: 0.4 g
protein: 1.3 g
saturatedFat: 5 g
servingSize: -
sodium: 1.6 mg
sugar: 4.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Cream together the butter and sugar until light and fluffy. Add the egg, vanilla, and almonds, mix a few seconds until well incorporated. Stir in the flour until a dough forms.

  3. Roll the dough into a rope 3/4-inch thick. Cut the rope into 3-inch long pieces. Shape the cookies by rolling each piece back and forth while pressing down gently with two fingers on each end until the piece is about 5-inches long. The dough piece should be plump in the center, and thinner on it's ends. Repeat with remaining cookies.

  4. Place the cookies onto a cookie sheet, bending the ends toward each other to form a crescent 'C' shape. Bake in preheated oven until the edges have turned golden brown, about 20 minutes. Dust immediately with powdered sugar, then cool completely on a wire rack.

Recipe Yield

24 cookies

Recipe Note

This is a Polish cookie my aunt used to make as a Thanksgiving holiday treat. Although I'm not Polish, I make them too, and serve them on a cold winter's night with hot coffee or tea.

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