Every year, Amy Pollokoff makes hundreds of cookies — A Rosh Hashanah tradition that was started by her grandmother sixty years ago.

Amy recalls growing up around this tradition with great fondness. And when her grandmother developed Alzheimer’s after thirty years, Amy took up the tradition, inviting friends and family into her home during the high holidays and sharing countless sweet treats to bring in the new year.

Amy looks back on her first year baking the cookies, and her grandmother recognizing the table that Amy lovingly recreated with the same platters and bowls.

“It was really quite special to share that first time with her.”

View our high holiday page for more recipes!

Russian Tea Cookie by Amy Pollokoff, Member, National Women’s Philanthropy

Ingredients 

• 1 cup of softened butter (unsalted)
• 1/2 cup of powdered sugar
• 1 tsp. vanilla extract
• 1 tsp. almond extract 
• 2 1/4 cups flour 
• 1/4 tsp. of salt (mixed with the flour)
• 3/4 cups blanched almonds (finely ground) 
• Extra powdered sugar for dusting

Directions

• Cream butter and sugar well.
• Sift flour and salt together and add to mix.
• Blend in vanilla and almond etxracts.
• Add blanched almonds.
• Chill dough for one hour.
• Form dough into 1-inch round balls.
• Place about 2/12 inches apart on parchment lined cookie sheet.
• Bake at 275 (degrees Fahrenheit) for 14-17 minutes — watch carefully.
• While cookies are still warm, roll in extra powdered sugar.
• Cool and roll in sugar again.
• Enjoy!