Grandmother's Christmas Cookies

From Yankee Magazine

Cookies and Bars Recipes

Yield: 6 to 8 dozen cookies

This recipe was brought from Poland to the United States by my husband's grandmother. She made these cookies every Christmas, mixing the batter by hand (I use a mixer).

Cookie dough:

• 6 cups all-purpose flour
• 2 cakes yeast (or 2 packages dry yeast)
• 1 pound butter, softened
• 3 whole eggs and 3 yolks
• 1/2 pint sour cream

Mix flour, yeast, and butter thoroughly about 3 minutes on low speed. Add 3 whole eggs plus 3 yolks (reserve the remaining 3 whites for the filling) and sour cream. Mix on low to medium speed 20 minutes (do not underbeat). Place dough in a greased bowl, cover with plastic wrap, and refrigerate overnight.

Working with a small amount of dough at a time, roll out dough on a board or counter that has been liberally sprinkled with granulated sugar. Roll out very thin (dough will be satiny and easy to handle). Cut into triangles or squares about 2 inches on a side.

Filling:

• 12 ounces finely chopped dates
• 1 cup finely chopped pecans
• 3 egg whites

Prepare filling: Mix dates and nuts with lightly beaten egg whites. Then place a small dab of nut mixture in the center of each piece. Roll up squares on the diagonal; roll up triangles from the longest side to the tip. Place on ungreased cookie sheets and bake at 350 degrees 8 to 10 minutes, until slightly browned. Cool on racks. Cookies may be kept in a tightly covered container for about a week or may be frozen, well wrapped, for at least a month.

Find Similar Recipes

• By Category
  • Cookies and Bars Recipes
• By Course
  • Desserts Recipes
• By Special Occasions
  • Christmas Recipes