Christmas Logs

Mary 0

"This is somewhat like a pie dough that is filled with crushed walnuts and spices and then rolled up into logs. Very rich and delicious."

Ingredients {{adjustedServings}} servings 336 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 336 kcal
  • 17%
  • Fat:
  • 21.7 g
  • 33%
  • Carbs:
  • 31g
  • 10%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 67 mg
  • 22%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

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  1. Combine the flour, yeast and butter or margarine by hand until mixture is crumbly. Stir in the egg, egg yolks, heavy cream, salt and vanilla. Mix together and let stand in the refrigerator for 8 hours or overnight.
  2. Beat the egg whites until stiff peaks are formed.
  3. Mix the walnuts, 1 1/3 cups of the sugar, the cinnamon and bread crumbs. Stir in the egg whites and let the mixture stand for 1 hour.
  4. Divide the dough into fourths. On a surface sprinkled with white sugar, roll 1/4 of the dough out very thin (you should be almost able to see through the dough) into a rectangular or square shape. Spread 1/4 of the filling over the rolled dough. Cut the dough into 2 1/2x2 1/2 inch squares. Roll each square up like a jelly roll and place on a baking sheet. Repeat with the remaining dough and filling. Keep the dough you aren't working with in the refrigerator.
  5. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Keep a close eye on these cookies as they tend to burn easily because of the sugar that is on the dough.
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Reviews 4

  1. 4 Ratings


These were the best Christmas cookies we made this year. I made them smaller than what the recipe said. The taste was wonderful.


I have made this recipe several times now. It is very time consuming but well worth it. Everyone loves these cookies! My prefernce was to use pecans instead of walnuts. Everytime I make it I end up with many more cookies than the 6 dozen this is said to make. I only let the dough in the fridge for about an hour. It got much to hard and dificult to roll when I refrigerated the dough over night. In my opinion they taste better the next day.


This was a delicious recipe but very time consuming as stated by other reviewers. I found it very difficult to roll out the dough so thin as the yeast made it very elastic.