“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.” - by MARBALET
Ingredients
Adjust Servings
Original recipe yields 4 dozen
Directions
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Let the dough logs thaw for about 5 minutes.
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 360 cal
- 18%
- Fat
- 21.8 g
- 34%
- Carbs
- 37.2 g
- 12%
Based on a 2,000 calorie diet
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Reviews (9)
Rate This Recipe
"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..." See more. 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."
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