This is the exact recipe my grandfather used from Europe and baked every Christmas. It was passed down to me and now I’m the only that has it. Every year my family asks me to makes these. I feel like this is a true original and historical recipe that should be cherished.

After chilling overnight, the dough was extremely stiff so I left it on the counter...a little too long as the dough softened up too much and was very sticky. Back into the fridge for several minutes. Anyway, the temp was finally right and rolled out and cut easily. I used a Pampered Chef tart shaper (pestle) to makethe indentations for the filling and it worked perfectly.