Polish/German Cookie Recipes?

I'm looking for any good Polish or German cookie recipes, but sepcifically Polish Thumbprint cookies ( thye go by another name i just dont know what it is). ThanksPolish/German Cookie Recipes?
They are called Polish Tea Cakes or Butterballs








Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.





In the bowl of your electric mixer (or with a hand mixer), cream the butter and sugar until light and fluffy (2-3 minutes). Add the egg yolk and vanilla extract and beat until combined.





In a separate bowl, whisk together the flour and salt. Add the flour mixture to the batter and beat just until combined. If the batter is too soft to roll into balls, refrigerate for about 30 minutes.





In a small bowl, whisk the egg white until frothy. Place the chopped nuts on a plate. Roll the dough into 1 inch (2.54 cm) balls. Taking one ball of dough at a time, dip first into the egg white and then lightly roll in the nuts. Place on the prepared baking sheet spacing about 1 inch (2.54 cm) apart. Using your thumb or end of a wooden spoon, make a indentation into the center of each cookie and fill with about 1/4 - 1/2 teaspoon of jam.





Bake for about 13-15 minutes, or until cookies are set and the nuts have nicely browned. Remove from oven and place on wire rack to cool.





Note: To toast the nuts. Spread nuts on a baking sheet and bake in a 350 degree F (180 degree C) oven for 8-10 minutes (almonds, pecans and walnuts). The nuts are done when they are light golden-brown in color and fragrant. Toast the hazelnuts for about 15 minutes or until fragrant and the outer skins begin to flake. Remove from oven and place the hot nuts in a dish towel. Roll up the towel and let the nuts sit (steam) for a few minutes then rub the nuts in the towel briskly to remove the skins. Let cool completely. Once the nuts have cooled, place them in your food processor and process until finely chopped. Alternatively, you could chop them by hand.





Note: If you are planning to store these cookies, you can bake them without the jam. Just reduce the baking time by a few minutes. These cookies can be stored for about a week. Fill the cookies will jam the same day as serving.





Makes about 20 cookies.Polish/German Cookie Recipes?
Krusczyki --











INGREDIENTS


14 egg yolks


1 pint sour cream


2 teaspoons vanilla extract


1 teaspoon salt


1/2 cup butter


8 cups all-purpose flour


1 1/2 cups shortening


1/3 cup confectioners' sugar for decoration











DIRECTIONS


In a large bowl mix together all ingredients. Stir into a ball, then turn dough out onto a floured surface . Knead dough for 1/2 hour. If you have a mixer with a dough hook attachment, mix for about 15 minutes.


Let dough rest for 10 minutes.


On a floured surface, roll out dough to 1/4 to 1/8 inch thickness. Cut into strips that are 3 inches long and 1 inch wide. In the center of each strip, cut a 1 inch slit, lengthwise. Pull one end of the strip through the slit to form a bow.


In a frying pan or an electric skillet, melt shortening and heat to about 350 degrees F (175 degrees C). in a frying pan this would be on medium high heat.


Place cookies in hot oil. Cook on both sides until lightly browned then remove to a paper towel.


Dust finished cookies with confectioners sugar.
POLISH TEA COOKIES





1/2 c. butter


1/2 c. sugar


1 egg yolk, slightly beaten


1 egg white


1 c. flour


1/2 tsp. salt


1/2 tsp. vanilla


About 1/2 c. chopped nuts


Candied cherries, cut in half





Cream butter and sugar until light. Add egg yolk and vanilla. Add flour, sifted with salt. Mix well. Roll dough in small balls, dip into unbeaten egg white and roll in finely chopped nuts. Place 1/2 cherry in center of each ball and press down. Bake in 325 degree oven for about 10-15 minutes. Remove from pan after 1 minute. Cool.