Rogaliki Holiday Cookies

This is a Polish, crescent-shaped 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.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 125 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 egg yolk
• confectioners' sugar for dusting
• 1 cup unsalted butter, at room temperature
• 0.5 cup white sugar
• 1.6666666269302 cups all-purpose flour
• 0.25 cup chopped blanched almonds

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 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.