Serves 10
42 min
Rogaliki Holiday Cookies
Recipe GLPR9e208dbfc91cd5
Delicate Eastern European crescent-shaped cookies made with butter, almonds, and a hint of vanilla. These tender, melt-in-your-mouth treats are dusted with confectioners' sugar and perfect for holiday gatherings. A simple yet elegant cookie with roots in Central European baking traditions.
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Ingredients
1 cup unsalted butter, at room temperature
1/2 cup white sugar
1 egg yolk
1 teaspoon vanilla extract
1/4 cup chopped blanched almonds
1 2/3 cups all-purpose flour
Confectioners' sugar for dusting
Directions
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter and white sugar until light and fluffy, about 2-3 minutes of beating.
Add the egg yolk and vanilla extract to the butter mixture, beating until well combined.
Stir in the chopped blanched almonds until evenly distributed throughout the mixture.
Gradually fold in the all-purpose flour until just combined; do not overmix. The dough should come together but remain soft and slightly crumbly.
Divide the dough into 10 equal portions. Roll each portion into a small ball, then gently press and shape into a crescent form on the prepared baking sheet.
Bake for 10-12 minutes, or until the cookies are pale golden brown at the edges. Do not overbake; they should remain tender.
Allow the cookies to cool on the baking sheet for 2-3 minutes, then transfer to a wire rack to cool completely.
Once fully cooled, generously dust each cookie with confectioners' sugar.
