Rogaliki (Polish word for Crescents)
4 cups flour
1-1/2 cups butter (3 sticks)
1 cup sour cream
1 teaspoon vanilla
3 egg, separated
3 tablespoons sugar
Powdered Sugar
Cut butter into flour with a pastry blender. Add sour cream, vanilla, and egg yolks, mix well. Refrigerate dough at least 3 hours or overnight.
Preheat oven to 400º.
Beat egg whites until frothy and gradually add sugar (does not have to be beaten until soft peaks). Divide dough into 8 pieces and roll each into a ball. Roll each ball quickly in powdered sugar (NOT flour); using a pastry brush, spread circle with egg whites. Cut circle into 8 pie wedge shapes; roll up, starting at large end, and place onto greased cookie sheets. Spread tops with more egg whites. Bake for 12 to 15 minutes or until lightly browned. Remove immediately to wire racks.
Yield: 64 cookies
This recipe was given to me (written in Polish at the time) by my mother who was born and raised in Poland. It was a staple as a Christmas dessert while I was growing up.
A variation on this recipe is what the Polish call a 'French Crust' - the tops of the Rogaliki dipped in powdered sugar frosting then quickly dipped in finely chopped walnuts. It gives it a slightly different flavor and a little more sweetness.
Anna Stodolak from Sharon
