Name: Rogaliki Holiday Cookies recipe
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

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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

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.

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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