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Grandmother's Christmas Cookies

by

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:

Ingredients:

  • 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

Instructions:

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:

Ingredients:

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

Instructions:

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.
Updated Wednesday, November 6th, 2002
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2 Responses to Grandmother’s Christmas Cookies

  1. Anonymous December 29, 2005 at 1:49 pm #

    These are wonderful! Be sure to use LOTS of flour when rolling out the dough. I used a pizza cutter to cut it into wedges. Very easy to make. Nice change from the cut-out, icing-topped Christmas cookies.

  2. Suzanne November 27, 2013 at 10:54 pm #

    These are called Kipfels – my husband’s grandmother makes them too. They are even better if you let them rise a bit and puff up before baking them.

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