Grandmother's Christmas Cookies

Cooking & Recipes


Ellen Kurek, St. Leonard, Maryland

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.


6 to 8 dozen cookies

Cookie dough:


6 cups 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.



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.




Add new comment