Wainachsrollen
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.
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Recipe Summary
Ingredients
Directions
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.