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Ingredients
| unsalted butter: 1 cup (at room temperature) |
| granulated sugar: 1/2 cup |
| eggs: 1 (yolk) |
| vanilla extract: 1 tsp |
| blanched almonds (chopped): 1/4 cup |
| all-purpose flour (unsifted): 1 2/3 cups |
| powdered sugar (for dusting) |
Rogaliki Holiday Cookies
Credit: AllRecipes
User rating:
"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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Prep Time
40 min -
Cook Time
20 min -
Servings
24 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- 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.