"This recipe is adapted from my great-grandmother's recipe, that is over 100 years old. I had to wait 40 years before my mother would share this recipe with me. This recipe tastes similar to the windmill cookies that they used to sell in our grocery store-but my family thinks that this version is much more flavorful and softer."

Ingredients {{adjustedServings}} servings 360 cals

Serving size has been adjusted!

Original recipe yields 24 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 360 kcal
  • 18%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 37.2g
  • 12%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 55 mg
  • 18%
  • Sodium:
  • 268 mg
  • 11%

Based on a 2,000 calorie diet

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  1. In a large bowl, stir together the melted butter, melted lard, white sugar, brown sugar, and eggs. Mix until well blended. Stir in the flour, baking soda, salt, cinnamon, and almonds. Roll the dough into 2 logs about 2 1/2 inches in diameter; refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Let the dough logs thaw for about 5 minutes.
  3. Slice dough into slices about 1/4 inch thick. Bake in the preheated oven for 8 to 10 minutes. Alternative: You can use a cookie stamp, mold or press for these cookies-after you have chilled the dough, roll out the dough to 1/2" thick and press down on the down to 1/4" thickness.
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Reviews 10

  1. 13 Ratings


Bless you for submitting this recipe. My aunt willed me her 100 yr. old German cookie mold but took her recipe to the grave. I think this is very close to the cookies I remember eating as a child. I loved them! It worked out quite well with the hand carved mold as long as the dough was kept cold. A little additional flour improved the detail of the mold designs. I never knew the name of the cookie until now, but believe the spelling would be Weinachstollen.

sweet cheeks

Almost like those windmill cookies you can buy in the store. However I still felt like it was missing a little something? I think it maybe a bit of salt, because these are not very sweet. Maybe a touch of salt would make the sweetness pop out a little.

Kimberly Kotz Walls

Thank you!! These taste almost exactly like my Grandma Wagner's cookies. I know she used lard. My cookbook from her calls them "Weihnachtstrollen"