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Roczki Cookies (Kolacky)

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Roczki Cookies (Kolacky) are made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling. www.savingdessert.com

Roczki Cookies (Kolacky) are made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling.  Typical of older recipes, these cookies are not terribly sweet but have a wonderful, unique and simple flavor.

This amazing recipe came to me from 93 year old Annie Roy of Chicago, Illinois.  Annie is the first daughter of Slovak immigrants and a lifelong resident of the Chicago area.  Annie’s daughter, Rita, is my husband’s sister-in-law and our favorite adventure travel-mate!

While growing up, Annie worked in the family grocery store and started baking and cooking for the family as a teenager.  Annie learned to make Roczki Cookies (Kolacky) while helping her mother and has been making these cookies every Christmas since.  Annie got married, started a family and continued baking and sharing Roczki cookies with family and friends (although war rationing curtailed sugar and butter availability.)  These cookies are the favorite Christmas treat among the entire extended family.

Knowing Annie is a blessing

Annie is an amazing woman.  She still drives herself to work two days a week, where she answers the phone and performs light office duties for a non-profit organization dedicated to helping handicapped adults gain independence in group homes.  Annie is a constant source of inspiration for everyone she meets.  If you visit Annie at home, you will most likely leave with a lovely gift of home baked goods, rich chocolate or something equally delicious.  I’ve only met Annie once many years ago but remember her well.  Annie is the family matriarch and still attends the same church that her father and grandfather helped build.  Thank you for sharing your recipe with me Annie!

 

Roczki Cookies (Kolacky) are made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling. www.savingdessert.com

This has been a very fun project for me.  Who can resist making a legendary recipe like these Roczki Cookies (Kolacky)!?

Of all the cookies pictured here, the Roczki Cookies, also known as Kolacky, are the most unique and fascinating I’ve ever attempted.  It’s not that they are difficult to make, but they are time consuming.  It’s a reminder that back in the old days people had more time to dedicate to baking and other large projects.  Cell phones, social media, and the constant barrage of all things electronic has robbed us of a few of life’s simpler joys.

 

Roczki Cookies (Kolacky) are made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling. www.savingdessert.com

Many Central European countries have their own recipe variations for Roczki Cookies (Kolacky).

You may have come across a few with cream cheese in the dough and the cookies cut into little bow ties with apricot filling.  This nut filled version is a lesser known treat, but is the hands-down favorite of the entire Roy family.  One of the most fascinating steps in this recipe is rolling out the dough on a granulated sugar dusted work surface. There is no added sugar in the dough and very little in the filling.  I was intrigued by this process and loved the end result.

 

 

Roczki Cookies (Kolacky) are made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling. www.savingdessert.com

Nailing down the original recipe for Roczki Cookies (Kolacky)

In recent years, one of Annie’s family members sat down with her and typed up the recipe so it can be preserved, shared and handed down for years to come.  As written, I had lots, and lots of questions so Annie and I had several conversations by phone, where we discussed the method, ingredients, and history of the recipe.  I’ve made modifications to the recipe based on my experience so these cookies may be slightly different than Annie’s.  Please refer to the notes on the recipe card for my changes.

Tips you need to know before you start baking:

One last note before you being baking.  I highly recommend you cut the recipe in half.  Even if you have to throw away half an egg, and half an egg yolk, it will be worth it (save them for breakfast!)  According to my calculations, this recipe makes over 200 (2-inch) cookies.  The dough is rolled out into nine 10×10-inch squares and each square is cut into 2×2-inch pieces.

Each cookie gets a teaspoon of filling, then is rolled into a cigar shape.  Most people don’t have the time to spend an entire day in the kitchen baking – but I did and don’t regret it for one minute.  These cookies (or the unbaked dough) freezes amazingly well.  I FEDEX’d a box of cookies to Annie and her family to enjoy during the Thanksgiving holiday and they made it to Chicago with no issues.  Rita and her mom said they arrived in great shape and they were all very pleased that my cookies turned out well.  Everyone said they were delicious and that I successfully passed the test.  I’m now an honorary Slovak woman!  That feels pretty amazing 🙂

 

Annie Roy - Thanksgiving 2016 -Roczki Cookies (Kolacky) are made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling. www.savingdessert.com

Annie Roy – Thanksgiving 2016 – holding a few of the Roczki Cookies (Kolacky) I shared from her recipe.  Thanks again Annie!  It was a joy to bake with you 🙂

 

Roczki Cookies (Kolacky) are made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling. www.savingdessert.com

Cookies pictured above:  Top left – Tuile Cigar Cookies (Pirouettes) dipped in white chocolate and crushed peppermint, and milk chocolate with toasted nuts.  Top right:  Italian Fig Cookies (Cucidati)   Bottom Left:  Annie’s Roczki Cookies (Kolacky) and Vanilla Pretzel Cookies.

 

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A stack of Roczki Cookies, also known as Kolacky.

Let’s be baking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too. If you’re on Pinterest feel free to leave a comment and photo there if you have one. If you share on INSTAGRAM tag @savingroomfordessert so we can stop by and give your post some love. And we’d be very happy if you’d FOLLOW Saving Room for Dessert on FACEBOOK| INSTAGRAM| PINTEREST | TWITTER  and subscribe to our YOUTUBE channel for all the latest recipes, videos and updates. Thank you!!!

 

 

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5 from 3 votes

Roczki (Kolacky)

Prep Time: 30 mins
Cook Time: 15 mins
Total Time: 10 hrs 45 mins
Yield: 225 cookies
Course: Cookie
Author: Tricia
PRINT RECIPE
Made with a tender, yeasted dough rolled up in a cigar shape with a simple, lemony, ground nut filling

Ingredients

For the dough:

  • 2 packages active dry yeast, (two 1/4 ounce packages or 4 1/2 teaspoons total)
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
  • 6 ½ to 7 cups unbleached all-purpose flour
  • ½ teaspoon salt
  • 1 pound unsalted butter, cut into 1-inch pieces
  • 1 large egg
  • 3 egg yolks

For the nut filling:

  • 1 pound pecans, ground fine
  • 1 ½ teaspoons pure vanilla extract
  • zest of 1 lemon
  • ½ cup fresh squeezed lemon juice
  • 1 cup granulated sugar
  • 3 egg whites

For rolling out the dough:

  • 2 +/- additional cups of granulated sugar to roll out the dough
  • 3 egg whites lightly beaten, mixed with 1 teaspoon water for brushing on top of the cookies before baking.

Instructions

  • Line an 8x8-inch baking pan with parchment or wax paper. Make sure the paper hangs over the sides of the pan.

To make the dough:

  • Dissolve the yeast in 1/2 cup warm water.
  • In the bowl of a stand mixer fitted with the paddle attachment, add the flour, salt, and chunks of butter. Mix until crumbly.
  • In a small bowl, whisk together the egg, egg yolks, cream and vanilla. Make a well in the center of the flour mixture and add yeast, and the cream and eggs. Fit the dough hook on the stand mixer and blend until the dough comes together and is smooth.
  • Press the dough into the prepared pan and cut it into 9 equal sized pieces. Cover and refrigerate the dough for at least 8 hours or overnight.

To make the filling:

  • In a medium mixing bowl, combine the ground nuts, lemon juice, vanilla, and lemon zest. In a separate clean bowl with clean beaters, whip the egg whites until soft peaks form. Alternate adding the sugar and egg whites to the nut mixture until all is incorporated. Add more sugar or lemon juice if needed to taste. Do not over mix. Set aside.

To make the cookies:

  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  • Fill a small, flat bowl with 1/2 cup granulated sugar. This will be used for rolling the cookies.
  • Remove one square of the chilled dough, leaving the rest in the refrigerator. Dust a clean work surface with granulated sugar. Roll out the dough to a 10x10 inch square. Using a rolling pastry cutter, cut the dough evenly into 2x2 inch squares.
  • Spread about 1 teaspoon of the nut filling onto each square leaving one end clean (about 1/3 of the dough square). Roll into a cigar shape. Using your finger or a small brush, spread a little of the egg white wash mixture down the clean side of the dough, press to seal. Brush the outside of the cookie with additional egg white and then lightly roll in granulated sugar. Place seem side down on the prepared baking sheet. Continue rolling until you fill the pan.
  • Bake the cookies for 12 to 15 minutes or until light brown. Dust cooled cookies with powdered sugar just before serving. Store in an airtight container.

Recipe Notes

I recommend cutting the recipe in half unless you need 225 cookies.
Changes from the original recipe I received:
1. Annie's original recipe calls for one package of yeast instead of the two that was typed on my copy. After trying my cookies, Annie preferred the puffier dough so much, they're going to make Roczki with two packages of yeast next time. Yeah! A happy accident.
2. Vanilla has been added to the dough and filling not originally on my recipe copy.
3. The original recipe called for half butter and half margarine. I tested with all butter.
4. I tested making apricot bowties but due to the added yeast in my dough, they would not stay together and puffed up bigger than they should. I only tested one batch with the apricot filling (Solo brand) and didn't take photos.
5. Annie brushes melted butter on top of her cookies before baking. I tested this method and also tried brushed on egg whites. In addition I tested baking the cookies without either. My preference is a lightly brushed on egg white wash. The cookie bakes up with a nice thin crust and soft puffy middle.
6. The original recipe I received called for the (9) dough pieces to be rolled into 10x14-inch rectangles, then cut into 2x2-inch squares. I found the dough to be too thin, and at those calculations, the recipe will make 315 cookies. I rolled the dough into 10x10-inch squares and ended up with 225 cookies.
7. The prepared unbaked dough may be frozen or stored in the refrigerator for up to a week before baking. Or you may bake a few batches at a time as needed or when time allows.

Here are a few more cookie recipes you might enjoy:

  • Easy Apricot Coconut Balls
  • Thumbprint Cookies
  • Chocolate Peppermint Sandwich Cookies ~ from The View from Great Island
  • Red Velvet Gooey Butter Cookies ~ from Recipe Girl

I meant to share this amazing zester with you ever since I received it from the wonderful people at Deiss Kitchenware.

If you’re in the market for a very affordable, lightweight, perfectly wonderful microplane zester – this may be the one you need!  I LOVE mine 🙂  Thanks Deiss!

       

The small print: If you decide to purchase something at Amazon after following my affiliate link, I receive a small commission, at no additional cost to you, which I use to pay for web hosting and services for this blog.

Thanks so much for stopping by!  As always, please let me know if you have any questions or need additional information on a recipe.  I love hearing from you all – happy baking!

Tricia

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52 Comments

  1. Krista says

    February 7, 2022 at 4:32 pm

    5 stars
    Thank you for the very detailed recipe. It made all the difference when trying out a recipe for the first time. Eleven years ago I tasted these cookies at a funeral and everyone raved about them. So I asked the lady for the recipe which she shared, and I tucked it away in my recipe box until this past weekend. Her recipe called for sour cream while yours called for heavy cream and a bit more flour. Your filling sounded tastier. My girlfriend and I got together and we mixed up a full batch and split the dough in in half. (Each of us would finish the process at our respective homes.) That evening I was feeling nervous about the construction of these the next day so I did an internet search which led me to your recipe and notes. I followed your filling recipe and the construction notes which were clear and easy to follow. The end result was worth all the work. Delicious! Thank you again for sharing this recipe. I know it made all the difference in the outcome of my bake.

    reply to this comment >
    • Tricia Buice says

      February 8, 2022 at 7:41 am

      Thanks Krista! Annie and her family loved these cookies and I was thrilled to share it. So happy this recipe helped and hope you enjoy these for years to come!

      reply to this comment >
  2. Paula McCullough says

    December 26, 2021 at 2:30 pm

    Thank you!! My Gram’s recipe comes from Chicago circa 1930 and your recipe is the closest to her’s I’ve seen. I was shocked to see cream cheese in so many recipes! I wouldn’t mind trying that some time, but Gram’s kolacky’s are a tradition and highly beloved by all who eat them. Her recipe dough is very much like yours, the main difference is they are cut in circles with jam centers. The cap on a pill bottle used upside down makes a cup out of the flat circle and you have to have the dough just so for it to work. These family recipes keep our lost ones close and their memory just adds a little extra something to the whole thing.

    reply to this comment >
    • Tricia Buice says

      December 26, 2021 at 4:04 pm

      Thank you Paula! What a lovely comment. We agree completely!

      reply to this comment >
  3. Luz jimenez says

    December 6, 2021 at 2:57 pm

    I can’t wait to make this cookies they look delicious , thank you for shearing the recipe.

    reply to this comment >
    • Tricia Buice says

      December 7, 2021 at 11:41 am

      Thank you Luz!

      reply to this comment >
  4. Krista says

    December 20, 2020 at 9:14 am

    Thank you for this. It is very similar to my families recipe. The one my mom always made had butter and Crisco. I was searching to see if it would work with all butter. Since you used all butter and they turned out I will try it. Our recipe only used powdered sugar for rolling. I will try adding some granulated because sounds like a good addition. My favorite filling is prune filling, sounds funny, but they are so good!

    reply to this comment >
    • Tricia Buice says

      December 20, 2020 at 10:29 am

      I love the idea of prune filling Krista! I bet it is delicious. I adore anything fig, too. Enjoy and thanks for stopping by!

      reply to this comment >
    • Jan Herbst says

      October 24, 2021 at 1:01 pm

      Thank you for the beautiful story about the Slovak cookies! My father was Slovak and his parents built a Slovak Lutheran church inMichigan . Your recipe brought back so many memories of Church ladies baking and sharing their delicious goods. At my age of 79, I still love to bake my Christmas cookies and breads to share with neighbors and others. I am eager to try your amended recipe ! My husband of 56 years is always eager to taste your cookie recipes that I enjoy baking! Continue your most worthwhile work!!

      reply to this comment >
      • Tricia Buice says

        October 25, 2021 at 7:39 am

        Thank you Jan! I can’t wait to hear what you think of these classic cookies. Annie recently passed away but her family will never forget her love for baking and especially her love of sharing. Have a wonderful holiday season!

        reply to this comment >
    • Steven says

      December 8, 2021 at 12:11 pm

      Great recipe. Does anyone have that crisco recipe?? That was my nana’s recipe and was lost after my sis died. Please 🤓🤓🤓🤓

      reply to this comment >
  5. Kelley says

    December 23, 2019 at 7:07 am

    Can you freeze these, I freeze all of my Christmas cookies, because I start baking in November.

    reply to this comment >
    • Tricia Buice says

      December 23, 2019 at 7:08 am

      Hi Kelley. Yes these freeze very well. Enjoy and Merry Christmas!

      reply to this comment >
  6. Jan says

    December 17, 2019 at 1:29 pm

    5 stars
    Thanks for this. This recipe has been in my husbands family for several generations. We have not made them for quite a while, and I had forgotten the process that his grandmother used. Our recipe is a bit different, walnuts instead of pecans, touch of sugar, vanilla, cinnamon and nutmeg, along with the beaten eggs in the filling. There is a small amount of sugar in the dough, and it is rolled out in half 10X sugar, half flour mix. Filling is spread from corner to corner, opposite corners pulled up and sealed with a smear of milk, like a spear, then baked, cooled, and dusted with 10X sugar. My husband’s favorite!

    reply to this comment >
    • Tricia Buice says

      December 17, 2019 at 2:29 pm

      Thanks Jan. Sounds like you have a great recipe and I love the additions/changes. Hope you have a wonderful holiday season and happy baking!

      reply to this comment >
  7. Tsu Dho Nimh says

    December 31, 2018 at 9:54 am

    Pictures of the actual process would be better than multiple views of the same platter of finished ones.

    reply to this comment >
    • Tricia Buice says

      December 31, 2018 at 6:18 pm

      Okay thanks

      reply to this comment >
  8. Lauren says

    December 23, 2018 at 1:51 pm

    Thanks so much for the recipe, I appreciate the attention to detail. I halved the recipe, rolled the dough sections out into 5×10 squares and they came out perfectly. I ran out of sugar on the last two batches and tried rolling em in Stevia- nobody do this, it melts 🙁 I just rolled the sticky roczkis in powder sugar though and they were saved lol. Thanks again for the recipe, they are delicious.

    reply to this comment >
    • Tricia Buice says

      December 24, 2018 at 10:22 am

      Hi Lauren – I am so thrilled these worked out for you. Thank you for taking the time to comment. Hope you and your family have a wonderful holiday season and a very Happy New Year!

      reply to this comment >
    • JoAnn white says

      November 29, 2019 at 7:11 am

      My mom always rolled them in a mix of granulated and powdered sugar, so that is how I do it, too, with my daughters and granddaughters. It gives a nice finish to the cookie-almost like a glaze with the granulated sugar for a little crispiness.

      reply to this comment >
      • Tricia Buice says

        November 29, 2019 at 8:06 am

        Hi JoAnn! I like the idea of the powdered sugar too. These have a nice crispy exterior as the dough is rolled out onto a bed of granulated sugar. Great baking project and especially wonderful when shared with family. Passing down the love of baking is a true gift. Enjoy the holidays and happy baking!

        reply to this comment >
  9. Vickie says

    November 16, 2018 at 7:24 am

    Hello, what a sweet story! What a teasure Annie is! It’s funny, I too am Slovak and this is the first recipe that I’ve read that rolls the cookies in granulated sugar as I do. My dad’s side is Slovak and my mom always said that she learned from them that the “true way” to make them was to roll them in sugar. I also have to say that my mom always talked about a really sweet lady named Ann, on my dad’s side, that lived in Chicago….. Hmmmm! Thank you for this recipe!

    reply to this comment >
    • Tricia Buice says

      November 16, 2018 at 7:27 am

      Hi Vickie! This recipe is such a treat and packed with family memories. Maybe there is a connection here – who knows! Annie is doing well, and still baking away. Hope you have a wonderful holiday season and thanks for stopping by!

      reply to this comment >
    • L B Magruder says

      January 24, 2021 at 5:54 pm

      5 stars
      These are the real deal! When my beloved aunt died, I thought I would never taste these wonderful cookies again. Thank you for a precious gift. I am so grateful to you both for sharing this recipe and technique.

      reply to this comment >
      • Tricia Buice says

        January 25, 2021 at 7:46 am

        Thank you so much for commenting! These are beloved by all that have tried them. Blessings to you and your family 🙂

        reply to this comment >
  10. Kim W. says

    December 16, 2017 at 7:39 am

    This is exactly what I was looking for! I have hand-written remnants of my grandmother’s “pin rolls” recipe, but unfortunately never made them with her. My recipe uses sour cream in the dough. I am rolling them out today and am glad I found some additional details. What is in your egg wash before baking? Just egg white?

    reply to this comment >
    • Tricia Buice says

      December 16, 2017 at 8:15 am

      Hi Kim – the egg wash is just egg whites and a little water. It is noted in the recipe so I hope that helps! Good luck and have a wonderful holiday season. Thanks for trying Annie’s recipe!

      reply to this comment >
  11. Jen says

    December 15, 2016 at 10:29 am

    If I were to cut the recipe in half how would you suggest dividing up the egg/egg yolks?

    reply to this comment >
    • Tricia Buice says

      December 15, 2016 at 6:06 pm

      Hi Jen. I’ve actually thought a lot about this question and here’s what I’ve been thinking. If you have a scale, you can weigh the egg/egg yolk and remove enough to cut the amount in half, you can whisk the egg and yolk together then measure out the amount in tablespoons, or just eyeball it and remove half from a small bowl. i don’t think you have to be super precise, just in the ballpark. Hope that helps. I know it’s not scientific but should be fine. Good luck and hope you enjoy this recipe!

      reply to this comment >
      • Jen says

        December 16, 2016 at 12:50 am

        Ok thats exactly wat I was thinking as well. Thanks for replying so fast. Looking forward to tasting these!

        reply to this comment >
  12. Susan says

    December 4, 2016 at 1:04 pm

    Congratulations on making kolacky cookies, Tricia! I love the shape and the filling and dough-rolling process sounds so intriguing and delicious. I know Annie must be very proud of you. What an amazing lady!

    reply to this comment >
  13. Monica says

    December 4, 2016 at 10:04 am

    Annie sounds like an amazing woman! And what a great recipe…I love learning about these now unusual recipes. And I know just what you mean about these having a unique and simple flavor. Recipes like these really are treasures and it’s wonderful you are keeping them alive and spreading the word to us like this. There’s a lot of love on that plate of cookies.

    reply to this comment >
  14. Pam says

    December 3, 2016 at 12:11 pm

    Great story and recipe, Tricia! The cookies look delicious! I learned to make Kolachky’s years ago from my Swedish MIL. This year, I was planning on using an old recipe from the Chicago Tribune for them, with an apricot filling, but just might be trying this one instead. Thanks for the recipe!

    reply to this comment >
    • Tricia Buice says

      December 3, 2016 at 6:09 pm

      Hi Pam – I loved this recipe but the ones with the apricot filling did not stay together due to the amount of yeast in the dough. As noted in the recipe, it was a typo in the copy I received and used 2 packages of yeast instead of the one she normally used. So for the bowties, the dough is too puffy and no matter what you do, they won’t stay together. Just keep that in mind if you make them – perhaps only use 1 pkg of yeast 🙂 Thank you so much for commenting! Have a great weekend.

      reply to this comment >
  15. [email protected]'s Recipes says

    December 3, 2016 at 10:17 am

    I have never seen or had a roczki cookie before…yeast cookie dough..that’s something different, but I know I definitely will love these because of the nut filling :-)) Thanks for sharing, Tricia.

    reply to this comment >
    • Tricia Buice says

      December 3, 2016 at 11:28 am

      Thank you Angie! Have a nice weekend.

      reply to this comment >
  16. Dom says

    December 3, 2016 at 2:49 am

    i’m enjoying these cookie posts way too much. What a lovely story and what a lovely recipe. This is something to treasure and now of course you’ve shared it with us. Thank you x

    reply to this comment >
    • Tricia Buice says

      December 3, 2016 at 7:23 am

      Thank you Dom – it was a fun project. Baking is always better when shared 🙂 Have a super weekend!

      reply to this comment >
  17. Galit says

    December 3, 2016 at 12:40 am

    Hi! Love the recipe and the story behind it.
    Can you please specify exact total weight of active dry yeast? Many thanks and happy baking! Galit

    reply to this comment >
    • Tricia Buice says

      December 3, 2016 at 7:23 am

      Thank you for the great question Galit. I’ve updated the recipe to show the proper package size. Good luck and thank you so much for trying this recipe!

      reply to this comment >
    • Bonnie says

      April 17, 2022 at 6:11 am

      Can you make these with hand mixer instead of stand mixer?

      reply to this comment >
      • Tricia Buice says

        April 17, 2022 at 7:28 am

        Hi Bonnie. Yes you can make these cookies with a hand mixer. No worries! Enjoy

        reply to this comment >
  18. Mary says

    December 2, 2016 at 9:28 pm

    I have read the recipe a few times and I can’t see when you add the yeast. I assume that the yeast would be added at the same time as the eggs etc, but would be pleased if you would confirm. Lovely recipe and can’t wait to start baking.

    reply to this comment >
    • Tricia Buice says

      December 2, 2016 at 9:43 pm

      Thank you so much Mary! All the wet ingredients go in at the same time. I’ve updated the recipe. It was a bugger to write! Thank you again. Enjoy!

      reply to this comment >
  19. sue | theviewfromgreatisland says

    December 2, 2016 at 3:16 pm

    What a fabulous woman and story behind these cookies. I love that you’re delving into traditional cookies lately, Tricia, it’s such a nice change from all the day-glo sprinkles and food coloring!

    reply to this comment >
    • Tricia Buice says

      December 2, 2016 at 4:12 pm

      Thanks Sue – I love the traditional cookies best. They are not as rich and sugary as some you find these days. That doesn’t mean I won’t bake something with peppermint candy on top – stay tuned!

      reply to this comment >
  20. Chris Scheuer says

    December 2, 2016 at 3:16 pm

    This is just a precious story Tricia. I love it! And the cookies look amazing. What a treasure you have help to carry on!

    reply to this comment >
    • Tricia Buice says

      December 2, 2016 at 4:11 pm

      Thanks Chris – she is a special lady!

      reply to this comment >
  21. Larry says

    December 2, 2016 at 10:11 am

    Looks delicious Tricia – you are definitely living up to your blog name lately 🙂

    reply to this comment >
    • Tricia Buice says

      December 2, 2016 at 4:11 pm

      I am craving salads about now Larry! Thank you – have a lovely weekend.

      reply to this comment >
  22. Robyn Gleason says

    December 2, 2016 at 9:01 am

    Wow, Tricia, you are rocking the cookie scene for Christmas! I love all your beautiful recipes and your photography is stunning. These are extra special!

    reply to this comment >
    • Tricia Buice says

      December 2, 2016 at 4:10 pm

      Thank you Robyn – you are very sweet. I enjoyed making all these cookies and am still in the mood to bake! More to come 🙂 Have a happy weekend!

      reply to this comment >

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