Yugoslavian Christmas Cookies
These cookies came from what used to be the country of Yugoslavia, brought by my great grandma after WW1.
Equipment
- cookie sheet
- blender
- mixer
- Parchment Paper
- Thin metal spatula
Ingredients
The Dough
- 1 lb softened butter
- 1 lb creamed (blended) cottage cheese
- 4 cups all purpose flour
The Nut Filling
- 1 lb finely chopped nuts (traditionally walnuts were used but we use pecans)
- 2 cups sugar
- 2/3 can evaporated milk
Rolling Sugar
- 2 cups powdered sugar
- 2 cups sugar
Instructions
The Dough
- Mix the creamed cottage cheese, butter, and flour completely. Divide into 4 or 6 sections. Wrap each section in plastic wrap. Chill for 12 to 24 hours.
Nut Filling
- Mince the nuts in a food processor or blender.
- Mix in sugar and enough evaporated milk to create a thick paste.
- Chill for 12 to 24 hours.
Making the Cookies
- Take out one section of cookie dough at a time, leave the rest in the fridge until ready to roll. It's important the dough stays chilled and you work with it quickly.
- Divide the dough into sections, about 1 to 1.5 inch ball size.
- Roll the dough using as little of the sugar rolling mixture as possible. You want the dough to be about 2.5 to 3 inches in diameter.
- Add about 1 tablespoon of nut filling and roll it up in the dough.
- Make sure to tuck all seams under the cookie.
- Roll the cookie in the sugar mixture. Place on a parchment lined cookie sheet. Don't overcrowd the sheet.
- Bake at 400℉ for 8 to 9 minutes, watching closely so as not to burn the cookies. You want them to be just starting to golden.
- Once cooked, remove immediately from the cookie sheet and cool.
Video
Notes
Optional;
You can roll the dough into 5 logs, about 2 inches in diameter. When ready to use simply slice off pieces, about 1/4 inch thick and roll.
You can use dried cherries or apricots instead of the nut filling.