Katarzynki

Katarzynki, or Katarzynka, are traditional Polish cookies named after Saint Catherine of Alexandria and associated with St. Catherine’s Day on 25 November. They form part of autumn and early winter baking traditions in Poland and nearby regions, often prepared for festive occasions and family gatherings.

The dough is typically a simple shortbread-like mix of flour, sugar, butter or margarine, and eggs. Some recipes enrich it with honey, ground almonds or other nuts, and spices such as cinnamon or vanilla, sometimes with lemon zest. The dough is rolled very thin and cut into small shapes or pressed in a decorative mold to leave patterned surfaces. Cookies are baked until pale and crisp, and they can be stored for several days.

Variants exist by region and family tradition. Some versions include additional flavors or textures, such as cocoa, almonds, or breadcrumbs, while others aim for a lighter, crumbly finish. Katarzynki are usually enjoyed with tea or coffee and are commonly prepared for St. Catherine’s Day or as seasonal treats during the lead-up to Christmas markets.

In contemporary practice, Katarzynki are sold in bakeries and supermarkets and are also made at home as a traditional culinary craft. The term designates both the cookies themselves and, in some contexts, the family or regional styles of these biscuit confections prepared for St. Catherine’s Day celebrations.