Food & Drink

Schnecken Roll Cookies

Holiday scents for many include the sweet smell of cookies baking in the oven. Bellingham Herald readers share these recipes and the family memories that go along with them.


Johanna (Vandenhaak) Skinner of Blaine shares this recipe her mother cut out of the Skagit Valley Herald in the early 1960s. The family had moved to the United States 10 years earlier and because her mother couldn't understand the English directions, she took on the recipe. She says it's been a favorite with the family since, and she's planning for her niece to take over baking duties when she can no longer make them.


4 cups flour

1 cup margarine

1/2 cup shortening

4 eggs, separated into yolks and whites

1 cup sour cream

2 teaspoons vanilla

1/2 cup powdered sugar plus extra for rolling

1 cup sugar

1-2 teaspoons cinnamon


Heat oven to 350 degrees.

Place flour in a large bowl.

Cut in margarine and shortening as for pastry.

In another bowl mix egg yolks, sour cream and 1 teaspoon vanilla.

Mix sour cream mixture into flour mixture.

Divide dough into eight parts and refrigerate.

Beat egg whites until very fluffy, add powdered sugar and beat some more.

Mix in 1 teaspoon vanilla and set aside.

In a small bowl, mix sugar and cinnamon.

On a powdered sugar board, roll out one of the parts like a pie.

Spread the egg white mixture on dough.

Sprinkle with the sugar mixture, then cut into wedges.

Roll up and place on a well-greased cookie sheet.

Repeat with other dough sections.

Bake 20-25 minutes, until slightly browned.

Allow to cool on cookie sheet to come off easier.

Makes 6-8 dozen.