Rogaliki Holiday Cookies

Rogaliki Holiday Cookies

Sous Andy

"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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Ingredients

1 h servings 125 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 125 kcal
  • 6%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 11.4g
  • 4%
  • Protein:
  • 1.3 g
  • 3%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 2 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  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.

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Reviews

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Really great. I made double quantity and they disappeared in minutes. Everybody loved them! I made them with wholemeal flour, instead of plain, but they still came out great.

These are so yummy. I think I may have cooked them a bit too long as they flattened out a bit more than I thought they would, but they still taste fantastic!

Very delicious

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