Skip to main content New<> this month
Get the Allrecipes magazine


Rated as 4.69 out of 5 Stars

"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."
Added to shopping list. Go to shopping list.


8 h 33 m servings 360
Original recipe yields 24 servings (4 dozen)


{{model.addEditText}} Print
  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. Shape the dough into two logs about 2 1/2 inches in diameter; wrap tightly in waxed paper and refrigerate 8 hours or overnight.
  2. Preheat oven to 350 degrees F (175 degrees C). Remove the dough logs from the fridge and let them rest at room temperature for about 5 minutes.
  3. Slice dough into slices about 1/4 inch thick. (The thinner you slice them, the crispier the cookies will be.) Bake in the preheated oven for 8 to 10 minutes until the edges begin to brown. Cool on wire racks.


  • Cook's Note:
  • You can also 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 dough until it's 1/4" thick.

Nutrition Facts

Per Serving: 360 calories; 21.8 37.2 5.3 52 268 Full nutrition

Explore more


Read all reviews 10
Most helpful
Most positive
Least positive

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...

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 ...

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

These were your traditional german cookie. I did increase the cinnamon. makes a large batch.

Sorry I gave these such a bad review. I ate these fresh from the oven, and it was a big mistake. After setting these are a very good cookie. I make them most years for Christmas.

I just wanted to take another stab at the actual name of these cookies...Weihnachtsrollen might be a possibility (christmas 'rolls'). Weihnachtsstollen is a common Christmas bread, also, but I ...

I've never tried anything like this before, so I will take others for their word as to the authenticity. All I can really say is that it's a large, somewhat flavorless, soft cookie. I'm glad ...

This is such a fabulous recipe. The cookies are ridiculously addictive. I make them every Christmas. And I have to stop myself from eating them because I give them as gifts. But I don't tell...

Had to wait 40 years for secret family recipe. Learns nothing, and shares with world. You rock! LOL!