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ISO: ISO International (non-American) Cookie Recipes
- Thread starter traca
- Start date
In Search Of:
how about Alfajores?
from Minneapolis-St. Paul Star Tribune
Alfajores
Makes about 5 dozen (1-inch) cookies.
From Graciela Cuadrado-Vielguth of Minneapolis. Note: The amount of cornstarch is correct. Dulce de leche (also called cajeta and manjar) is a thick caramel made from sweetened condensed milk. It can be purchased in the international foods aisles of many supermarkets; one brand name is La Lechera. Unsweetened, desiccated (dried) flaked coconut can be purchased at most natural foods co-ops.
• 1/2c. (1 stick) butter, softened
• 3/4c. sugar
• 1 egg
• 1 egg yolk
• Grated zest of1/2lemon
• 1/2c. flour
• 11/4 c. cornstarch (see Note)
• 1 tsp. baking powder
• 1 (13.4-oz.) can dulce de leche
• 11/2 c. coconut flakes, preferably unsweetened and desiccated (see Note)
In bowl of an electric mixer on medium speed, cream together butter and sugar. Add egg and egg yolk and beat until well blended. Add lemon zest and mix well. In a medium bowl, sift together flour, cornstarch and baking powder. Add flour mixture to butter-egg mixture and thoroughly combine. Cover and refrigerate at least 2 hours.
Preheat oven to 350 degrees. On a floured surface using a floured rolling pin, roll out dough to 3/16-inch thickness. Cut in rounds of desired size (between 1 and 2 inches), re-rolling and re-cutting dough until all is used. Place dough rounds on parchment-paper lined baking sheets and bake 11 to 12 minutes, making sure they do not brown. Remove from oven and immediately transfer cookies to parchment paper or waxed paper and cool completely. (Cookies may be stored up to a week in an airtight container until ready to assemble).
To assemble, take 1 cookie and spread flat side with about1/2teaspoon dulce de leche (more for larger cookies). Place another cookie on top of spread, as if making a sandwich. Spread a very thin layer of dulce de leche onto sandwich edge, and roll edge in coconut flakes.
from Minneapolis-St. Paul Star Tribune
Alfajores
Makes about 5 dozen (1-inch) cookies.
From Graciela Cuadrado-Vielguth of Minneapolis. Note: The amount of cornstarch is correct. Dulce de leche (also called cajeta and manjar) is a thick caramel made from sweetened condensed milk. It can be purchased in the international foods aisles of many supermarkets; one brand name is La Lechera. Unsweetened, desiccated (dried) flaked coconut can be purchased at most natural foods co-ops.
• 1/2c. (1 stick) butter, softened
• 3/4c. sugar
• 1 egg
• 1 egg yolk
• Grated zest of1/2lemon
• 1/2c. flour
• 11/4 c. cornstarch (see Note)
• 1 tsp. baking powder
• 1 (13.4-oz.) can dulce de leche
• 11/2 c. coconut flakes, preferably unsweetened and desiccated (see Note)
In bowl of an electric mixer on medium speed, cream together butter and sugar. Add egg and egg yolk and beat until well blended. Add lemon zest and mix well. In a medium bowl, sift together flour, cornstarch and baking powder. Add flour mixture to butter-egg mixture and thoroughly combine. Cover and refrigerate at least 2 hours.
Preheat oven to 350 degrees. On a floured surface using a floured rolling pin, roll out dough to 3/16-inch thickness. Cut in rounds of desired size (between 1 and 2 inches), re-rolling and re-cutting dough until all is used. Place dough rounds on parchment-paper lined baking sheets and bake 11 to 12 minutes, making sure they do not brown. Remove from oven and immediately transfer cookies to parchment paper or waxed paper and cool completely. (Cookies may be stored up to a week in an airtight container until ready to assemble).
To assemble, take 1 cookie and spread flat side with about1/2teaspoon dulce de leche (more for larger cookies). Place another cookie on top of spread, as if making a sandwich. Spread a very thin layer of dulce de leche onto sandwich edge, and roll edge in coconut flakes.
or Chinese Almond Cookies, don't have a good recipe for these though.
I used to have a Martha Stewart holiday magazine that a friend had given me and it was filled with international cookie recipes, i'll have to see if I can dig it up.
French madelines or tuiles may be nice as well. smileys/smile.gif
Or of course there's always the Mexican Wedding Cakes aka Russian Tea Cakes!
I used to have a Martha Stewart holiday magazine that a friend had given me and it was filled with international cookie recipes, i'll have to see if I can dig it up.
French madelines or tuiles may be nice as well. smileys/smile.gif
Or of course there's always the Mexican Wedding Cakes aka Russian Tea Cakes!
Richard's pfeffernusse.
Pfeffernüsse
2 pounds lard or butter
2 pounds brown sugar
4 cups white sugar
3 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 tablespoons cassia buds
2 tablespoons ground cardamom
2 tablespoons ground anise seed
2 tablespoons orange peel
2 cups chopped almonds
2 t. baking soda stirred into 1 T. warm water
3 cups strong, black coffee, cold
1 tablespoon salt
5 pounds flour
for dusting, powdered sugar
Preparation Instructions
Cream lard and sugars. Mix in spices and nuts. Combine flour with salt and add, alternating with coffee and soda water.
Dough will be stiff, almost clay like. Roll into small balls the size of nuts. Bake at 375F degrees for 10-15 minutes. Roll in powdered sugar when cool. The flavour gets better with age. Age for several weeks packed in tins.
Pfeffernüsse
2 pounds lard or butter
2 pounds brown sugar
4 cups white sugar
3 teaspoons ground cinnamon
2 1/2 teaspoons ground cloves
2 1/2 teaspoons ground allspice
2 teaspoons ground nutmeg
2 tablespoons cassia buds
2 tablespoons ground cardamom
2 tablespoons ground anise seed
2 tablespoons orange peel
2 cups chopped almonds
2 t. baking soda stirred into 1 T. warm water
3 cups strong, black coffee, cold
1 tablespoon salt
5 pounds flour
for dusting, powdered sugar
Preparation Instructions
Cream lard and sugars. Mix in spices and nuts. Combine flour with salt and add, alternating with coffee and soda water.
Dough will be stiff, almost clay like. Roll into small balls the size of nuts. Bake at 375F degrees for 10-15 minutes. Roll in powdered sugar when cool. The flavour gets better with age. Age for several weeks packed in tins.
shaun-in-to
Well-known member
Swedish ginger thins? Swedish satoftakakor (thin, flaky, with currants)?
Swedish Ginger Thins
Makes 40
3/4 cup bacon fat (from 1-1/2 - 2 lb cheap bacon)
1 cup sugar, plus 1/4 cup for dusting
4 Tbsp dark molasses
1 egg
2 cups all-purpose flour
1-1/2 tsp kosher salt
1 tsp ginger
2 tsp baking soda
1 tsp cloves
1 tsp cinnamon
Preheat oven to 350. Line 2 cookie sheets with parchment paper.
In food processor, combine all ingredients until a dough forms. Chill dough a few hours.
Drop dough in 1-Tbsp lumps onto cookie sheets. Form into balls, roll in sugar, space 2 inches apart, and press flat with fingers.
Bake 10-12 minutes until dark brown. Let cool on sheets a few minutes, then transfer to racks.
Sätoftakakor
Makes about 50 cookies
150 g (2/3 cup) butter
7 tbsp heavy cream
50 g (1/4 cup) currants, rinsed
1-1/2 cups + 1 tbsp all-purpose flour
1 tsp vanilla sugar
1/2 tsp baking powder
Sugar for dusting
Mix together everything but the dusting sugar. Press into a ball, form into a roll about 1-1/4 inches in diameter. Chill for at least 10 minutes.
Preheat oven to 440 F. Line cookie sheets with nonstick liner, or butter them well. Sprinkle sugar on a sheet of wax paper.
Cut dough roll into about 50 slices and press them with your fingers to make them thinner (hold them up and turn them as you press). Press both sides of each cookie into the sugar to flatten it even more and make the sugar stick; the cookies should be very thin. Arrange on cookie sheets and bake until lightly colored, about 6-8 minutes. Cool on racks.
Swedish Ginger Thins
Makes 40
3/4 cup bacon fat (from 1-1/2 - 2 lb cheap bacon)
1 cup sugar, plus 1/4 cup for dusting
4 Tbsp dark molasses
1 egg
2 cups all-purpose flour
1-1/2 tsp kosher salt
1 tsp ginger
2 tsp baking soda
1 tsp cloves
1 tsp cinnamon
Preheat oven to 350. Line 2 cookie sheets with parchment paper.
In food processor, combine all ingredients until a dough forms. Chill dough a few hours.
Drop dough in 1-Tbsp lumps onto cookie sheets. Form into balls, roll in sugar, space 2 inches apart, and press flat with fingers.
Bake 10-12 minutes until dark brown. Let cool on sheets a few minutes, then transfer to racks.
Sätoftakakor
Makes about 50 cookies
150 g (2/3 cup) butter
7 tbsp heavy cream
50 g (1/4 cup) currants, rinsed
1-1/2 cups + 1 tbsp all-purpose flour
1 tsp vanilla sugar
1/2 tsp baking powder
Sugar for dusting
Mix together everything but the dusting sugar. Press into a ball, form into a roll about 1-1/4 inches in diameter. Chill for at least 10 minutes.
Preheat oven to 440 F. Line cookie sheets with nonstick liner, or butter them well. Sprinkle sugar on a sheet of wax paper.
Cut dough roll into about 50 slices and press them with your fingers to make them thinner (hold them up and turn them as you press). Press both sides of each cookie into the sugar to flatten it even more and make the sugar stick; the cookies should be very thin. Arrange on cookie sheets and bake until lightly colored, about 6-8 minutes. Cool on racks.
melissa-dallas
Well-known member
Here's a "cookies by country" link
http://www.christmas-cookies.com/recipes/bycountry.php
http://www.christmas-cookies.com/recipes/bycountry.php
http://www.christmas-cookies.com/recipes/bycountry.php
http://www.christmas-cookies.com/recipes/bycountry.php
shaun-in-to
Well-known member
Okay, I'm begging for a recipe
You got me wondering how typical my recipe is. So I checked around.
Some look dreadful and I can't imagine Italians eating oats!
Anyway, this looks very very very close to mine. And I'll post mine shortly. I make them every Christmas but they are just too easy for the cook to eat.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37290,00.html?rsrc=like
Some look dreadful and I can't imagine Italians eating oats!
Anyway, this looks very very very close to mine. And I'll post mine shortly. I make them every Christmas but they are just too easy for the cook to eat.
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_37290,00.html?rsrc=like
amanda_pennsylvania
Well-known member
Bischochitos
This is a traditional Mexican cookie, flavored with anise and dipped in cinnamon and sugar. The recipe is from my great aunt Jessie's recipe. Be forewarned: this recipe makes a TON of cookies!
Jessie's Bischochitos
1 1/2 cups sugar
2 teaspoons anise seed soaked in cold water
3 eggs
2 1/2 cups shortening
6 cups flour
1 teaspoon salt
3 teaspoon baking powder
One small glass of sweet wine or brandy (I've used sherry, too)
Topping: 1 cup sugar and 1 teaspoon cinnamon
Preheat oven to 450 degrees
--Cream sugar and shortening until very creamy.
--Add eggs and anise and cream some more.
--Sift dry ingredients and mix with shortening.
--Add brandy or wine to hold together.
--Roll on floured board until 1/4" thick.
--Sprinkle with sugar and cinnamon (Jessie always dipped the entire cookie)
--Bake for 10 minutes; cool on pan, then move to rack.
This is a traditional Mexican cookie, flavored with anise and dipped in cinnamon and sugar. The recipe is from my great aunt Jessie's recipe. Be forewarned: this recipe makes a TON of cookies!
Jessie's Bischochitos
1 1/2 cups sugar
2 teaspoons anise seed soaked in cold water
3 eggs
2 1/2 cups shortening
6 cups flour
1 teaspoon salt
3 teaspoon baking powder
One small glass of sweet wine or brandy (I've used sherry, too)
Topping: 1 cup sugar and 1 teaspoon cinnamon
Preheat oven to 450 degrees
--Cream sugar and shortening until very creamy.
--Add eggs and anise and cream some more.
--Sift dry ingredients and mix with shortening.
--Add brandy or wine to hold together.
--Roll on floured board until 1/4" thick.
--Sprinkle with sugar and cinnamon (Jessie always dipped the entire cookie)
--Bake for 10 minutes; cool on pan, then move to rack.
olga_d_ont
Well-known member
German Spritz with Variations & Lebkuchen Cutouts & South American Alfajores
GERMAN SPRITZ WITH VARIATIONS
The cream cheese keeps these cookies soft.
1 cup butter or hard margarine, softened
4 oz. cream cheese, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp. vanilla
1/4 tsp. salt
3 cups all purpose flour
Sugar, sprinkles, colored sugar, red and green glazed cherries
Cream butter, cream cheese and sugar in large bowl. Beat in eggs 1 at a time. Add vanilla and salt. Beat.
Add flour. Work into batter. Fill cookie press and press your choice of design onto ungreased cookie sheet. Decorate. Bake in 400 f. oven for 10 to 12 minutes until set and edges are showing a hint of brown. Makes 6 to 7 dozen.
CHOCOLATE SPRITZ: Exchange 6 Tbsp. of flour with 6 Tbsp. cocoa.
ORANGE SPRITZ: Add 2 tsp. finely grated orange rind and 1/2 tsp. orange flavoring.
CHOCOLATE ORANGE SPRITZ: Exchange 6 Tbsp. flour with an equal amount of cocoa. Add 2 tsp. orange flavoring.
Company’s Coming for Christmas
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
GERMAN Lebkuchen Cutouts
These invitingly spicy glazed German cookies, which can be baked ahead, are what many holiday cooks like best. Roll and cut out rectangles, fun gingerbread folk, trees, stars, or – in the northern European holiday tradition – hearts.
2/3 cup (150 mL) Packed brown sugar
1/4 cup (50 mL) Liquid honey
2 tbsp (25 mL) Butter
2 tsp (10 mL) Each finely grated orange and lemon rinds
2 tbsp (25 mL) Orange juice
1 Egg
1/3 cup (75 mL) Mixed candied peel
2 cups (500 mL ) All-purpose flour
1/2 cup (125 mL) Each slivered and ground almonds,toasted
1/2 tsp (2 mL) Each cinnamon and ground ginger
1/4 tsp (1 mL) Each nutmeg and salt
1/4 tsp (1 mL) Crushed anise seeds
1/4 tsp (1 mL) Each baking powder and baking soda
Pinch Ground cloves
Currants, cinnamon hearts or candied fruit
GLAZE:
1-1/2 cups (375 mL) Icing sugar
3 tbsp (50 mL) Hot milk (approx)
1/2 tsp (2 mL) Vanilla
1/4 tsp (1 mL ) Almond extract
In saucepan over medium heat, whisk together sugar, honey and butter until butter is melted and sugar is dissolved; pour into large bowl and let cool. Whisk in orange and lemon rinds, orange juice, egg, and candied peel.
Meanwhile, in separate bowl, whisk together flour, slivered and ground almonds, cinnamon, ginger, nutmeg, salt, anise seeds, baking powder, baking soda and cloves. Stir into honey mixture in 2 batches, using hands if necessary to blend completely. Divide dough in half; shape into discs and wrap in plastic wrap. Refrigerate for 12 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.)
Line rimless baking sheets with parchment paper or grease; set aside.
Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) cutters, cut out desired shapes. Transfer to prepared pans.
Bake in centre of 350°F (180°C) oven for 15 to 18 minutes or until darkened slightly on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks set over sheet of waxed paper; let cool completely.
GLAZE: Meanwhile, in small bowl, whisk together icing sugar, milk, vanilla and almond extract, adding more milk if necessary for paint-like consistency. Brush or spread over each cookie. Immediately decorate as desired with currants, cinnamon hearts or candied fruit. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Canadian Living
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SOUTH AMERICAN ALFAJORES
These alfa-HORE-ez are really different and delicious, but take extra time.
CARAMELIZED SWEETENED MILK:
11 oz. Sweetened Condensed milk (NOT evaporated milk)
Boiling water
COOKIES:
1/2 cup butter or hard margarine, softened
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp. finely grated lemon peel
1 1/4 cups cornstarch
3/4 cup all purpose flour
1 tsp. baking powder
Caramelized sweetened condensed milk
1/2 cup thread coconut
Empty sweetened condensed milk into 8 inch glass pie plate. If you can’t find 11 oz. sweetened condensed milk then use 14 oz. Put 1/4 inch hot water into 2 quart shallow casserole. Set pie plate in water. Bake at 425 F. for about 1 hour and 20 minutes to caramelize.
FOR THE COOKIES: Cream butter and sugar in medium bowl. Beat in egg and egg yolk. Add lemon peel, cornstarch, flour and baking powder. Stir. Work with your hands until dough sticks together. Let dough rest for 15 minutes. Roll dough a scant 1/4 inch thick on floured surface. Cut into 1 1/2 inch circles. Arrange on greased baking sheet. Bake in 325 F. oven for 10 to 15 minutes. They should be dry but not brown. Cool.
Sandwich 2 cookies together with a layer of caramelized condensed milk. Spread a thin layer of caramelized condensed milk around outside edge of alfajores. Roll edge in coconut. Makes 30 alfajores.
Leftover caramelized sweetened condensed milk is great on toast.
Company’s Coming for Christmas
GERMAN SPRITZ WITH VARIATIONS
The cream cheese keeps these cookies soft.
1 cup butter or hard margarine, softened
4 oz. cream cheese, softened
1 cup granulated sugar
2 large eggs
1 1/2 tsp. vanilla
1/4 tsp. salt
3 cups all purpose flour
Sugar, sprinkles, colored sugar, red and green glazed cherries
Cream butter, cream cheese and sugar in large bowl. Beat in eggs 1 at a time. Add vanilla and salt. Beat.
Add flour. Work into batter. Fill cookie press and press your choice of design onto ungreased cookie sheet. Decorate. Bake in 400 f. oven for 10 to 12 minutes until set and edges are showing a hint of brown. Makes 6 to 7 dozen.
CHOCOLATE SPRITZ: Exchange 6 Tbsp. of flour with 6 Tbsp. cocoa.
ORANGE SPRITZ: Add 2 tsp. finely grated orange rind and 1/2 tsp. orange flavoring.
CHOCOLATE ORANGE SPRITZ: Exchange 6 Tbsp. flour with an equal amount of cocoa. Add 2 tsp. orange flavoring.
Company’s Coming for Christmas
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
GERMAN Lebkuchen Cutouts
These invitingly spicy glazed German cookies, which can be baked ahead, are what many holiday cooks like best. Roll and cut out rectangles, fun gingerbread folk, trees, stars, or – in the northern European holiday tradition – hearts.
2/3 cup (150 mL) Packed brown sugar
1/4 cup (50 mL) Liquid honey
2 tbsp (25 mL) Butter
2 tsp (10 mL) Each finely grated orange and lemon rinds
2 tbsp (25 mL) Orange juice
1 Egg
1/3 cup (75 mL) Mixed candied peel
2 cups (500 mL ) All-purpose flour
1/2 cup (125 mL) Each slivered and ground almonds,toasted
1/2 tsp (2 mL) Each cinnamon and ground ginger
1/4 tsp (1 mL) Each nutmeg and salt
1/4 tsp (1 mL) Crushed anise seeds
1/4 tsp (1 mL) Each baking powder and baking soda
Pinch Ground cloves
Currants, cinnamon hearts or candied fruit
GLAZE:
1-1/2 cups (375 mL) Icing sugar
3 tbsp (50 mL) Hot milk (approx)
1/2 tsp (2 mL) Vanilla
1/4 tsp (1 mL ) Almond extract
In saucepan over medium heat, whisk together sugar, honey and butter until butter is melted and sugar is dissolved; pour into large bowl and let cool. Whisk in orange and lemon rinds, orange juice, egg, and candied peel.
Meanwhile, in separate bowl, whisk together flour, slivered and ground almonds, cinnamon, ginger, nutmeg, salt, anise seeds, baking powder, baking soda and cloves. Stir into honey mixture in 2 batches, using hands if necessary to blend completely. Divide dough in half; shape into discs and wrap in plastic wrap. Refrigerate for 12 hours or until firm. (Make-ahead: Refrigerate for up to 2 days.)
Line rimless baking sheets with parchment paper or grease; set aside.
Between sheets of plastic wrap or waxed paper, roll out discs, 1 at a time, to 1/4-inch (5 mm) thickness. Using 2-inch (5 cm) cutters, cut out desired shapes. Transfer to prepared pans.
Bake in centre of 350°F (180°C) oven for 15 to 18 minutes or until darkened slightly on bottom. Let cool on pans on racks for 2 minutes. Transfer to racks set over sheet of waxed paper; let cool completely.
GLAZE: Meanwhile, in small bowl, whisk together icing sugar, milk, vanilla and almond extract, adding more milk if necessary for paint-like consistency. Brush or spread over each cookie. Immediately decorate as desired with currants, cinnamon hearts or candied fruit. (Make-ahead: Layer between waxed paper in airtight container and freeze for up to 1 month.)
Canadian Living
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SOUTH AMERICAN ALFAJORES
These alfa-HORE-ez are really different and delicious, but take extra time.
CARAMELIZED SWEETENED MILK:
11 oz. Sweetened Condensed milk (NOT evaporated milk)
Boiling water
COOKIES:
1/2 cup butter or hard margarine, softened
3/4 cup granulated sugar
1 large egg
1 large egg yolk
1 tsp. finely grated lemon peel
1 1/4 cups cornstarch
3/4 cup all purpose flour
1 tsp. baking powder
Caramelized sweetened condensed milk
1/2 cup thread coconut
Empty sweetened condensed milk into 8 inch glass pie plate. If you can’t find 11 oz. sweetened condensed milk then use 14 oz. Put 1/4 inch hot water into 2 quart shallow casserole. Set pie plate in water. Bake at 425 F. for about 1 hour and 20 minutes to caramelize.
FOR THE COOKIES: Cream butter and sugar in medium bowl. Beat in egg and egg yolk. Add lemon peel, cornstarch, flour and baking powder. Stir. Work with your hands until dough sticks together. Let dough rest for 15 minutes. Roll dough a scant 1/4 inch thick on floured surface. Cut into 1 1/2 inch circles. Arrange on greased baking sheet. Bake in 325 F. oven for 10 to 15 minutes. They should be dry but not brown. Cool.
Sandwich 2 cookies together with a layer of caramelized condensed milk. Spread a thin layer of caramelized condensed milk around outside edge of alfajores. Roll edge in coconut. Makes 30 alfajores.
Leftover caramelized sweetened condensed milk is great on toast.
Company’s Coming for Christmas
olga_d_ont
Well-known member
French Lemon Sables & Danish Smalls (Klejner) & Ukrainian Poppy Seed Cookies
FRENCH LEMON SABLES
Sables, or sand cookies, are popular in northern France. This version is crisp and buttery with a touch of lemon.
1 cup all purpose flour = 250 mL
1/2 cup ground almonds = 125 mL
1/3 cup granulated sugar = 75 mL
1 tbsp. grated lemon rind = 15 mL
1/2 cup butter = 125 mL
2 eggs, separated
TOPPING:
2 tbsp. granulated sugar = 25 mL
1 tbsp. grated lemon rind = 15 mL
In bowl, combine flour, almonds, sugar and lemon rind. Cut in butter to make fine crumbs. With fork, stir in egg yolks to make moist crumbly mixture; press into ball. On lightly floured surface, knead lightly until smooth. Wrap in plastic wrap and chill for 30 minutes.
On lightly floured surface roll out dough to 1/4-inch (5 mm) thickness. Cut into 3-inch (8 cm) rounds; place on lightly greased baking sheets. Brush tops with lightly beaten egg whites.
Topping: Combine sugar and lemon rind; sprinkle over rounds. Bake in 375 degrees F. (190 C) oven for 8 to 10 minutes or until very lightly browned. Makes about 16 cookies.
Canadian Living Cooks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DANISH SMALLS (Klejner)
This cookie dough is rolled out thin, cut into diamonds, slashed in the center, and twisted into a knot. Some call them "lover's knots."
Makes about 60 cookies.
2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 cup butter
5 to 6 Tablespoons heavy whipping cream
1 egg
1 teaspoon freshly crushed cardamom seeds
hot oil for frying
powdered sugar
In the work bowl of the food processor with the steel blade in place, or in a mixing bowl, combine the flour, sugar, and baking powder. Slice the butter and add to the dry ingredients. Process or blend until the mixture resembles coarse crumbs. Add 5 tablespoons of cream, egg, and cardamom (leave out cardamom if you wish ) and mix until a dough forms. Add more cream if necessary to moisten the dough. Chill 30 minutes.
On a lightly floured board, roll dough out to 1/8-inch thickness and cut into strips about 1 1/4 inches wide. Cut the strips diagonally into diamonds about 3 1/2 inches long. Make a lengthwise slash through the center of each with the point of a knife. Pull one end of the piece through the slash to form a half-knot.
Heat fat (vegetable oil, lard, or shortening) to 375 F. Drop knots into the fat and cook until golden on both sides, turning once or twice. remove from fat and drain on paper toweling. dust with powdered sugar. Store in an airtight tin in a cool place
The Great Scandinavian Baking Book
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ukrainian Poppy Seed Cookies:
If poppy seed is your weakness, you will find these cookies delightful.
1 cup butter
1 cup sugar
2 eggs, well beaten
2 tablespoons sour cream
2 3/4 cups sifted all purpose flour
1/4 teaspoon baking soda
Few grains salt
1/2 cup poppy seed
Cream the butter; add the sugar and beat until light. Blend in the eggs and sour cream. Sift the flour with the baking soda and salt, then mix in the poppy seed.
Add to the first mixture and combine thoroughly. Chill the dough for easier handling. Roll the dough thin and cut with a floured cooky cutter. Place on a greased baking sheet and bake in a moderate oven (375 degrees F.) until delicately browned.
Traditional Ukrainian Cookery
FRENCH LEMON SABLES
Sables, or sand cookies, are popular in northern France. This version is crisp and buttery with a touch of lemon.
1 cup all purpose flour = 250 mL
1/2 cup ground almonds = 125 mL
1/3 cup granulated sugar = 75 mL
1 tbsp. grated lemon rind = 15 mL
1/2 cup butter = 125 mL
2 eggs, separated
TOPPING:
2 tbsp. granulated sugar = 25 mL
1 tbsp. grated lemon rind = 15 mL
In bowl, combine flour, almonds, sugar and lemon rind. Cut in butter to make fine crumbs. With fork, stir in egg yolks to make moist crumbly mixture; press into ball. On lightly floured surface, knead lightly until smooth. Wrap in plastic wrap and chill for 30 minutes.
On lightly floured surface roll out dough to 1/4-inch (5 mm) thickness. Cut into 3-inch (8 cm) rounds; place on lightly greased baking sheets. Brush tops with lightly beaten egg whites.
Topping: Combine sugar and lemon rind; sprinkle over rounds. Bake in 375 degrees F. (190 C) oven for 8 to 10 minutes or until very lightly browned. Makes about 16 cookies.
Canadian Living Cooks
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DANISH SMALLS (Klejner)
This cookie dough is rolled out thin, cut into diamonds, slashed in the center, and twisted into a knot. Some call them "lover's knots."
Makes about 60 cookies.
2 cups all purpose flour
1/4 cup sugar
1/2 teaspoon baking powder
1/2 cup butter
5 to 6 Tablespoons heavy whipping cream
1 egg
1 teaspoon freshly crushed cardamom seeds
hot oil for frying
powdered sugar
In the work bowl of the food processor with the steel blade in place, or in a mixing bowl, combine the flour, sugar, and baking powder. Slice the butter and add to the dry ingredients. Process or blend until the mixture resembles coarse crumbs. Add 5 tablespoons of cream, egg, and cardamom (leave out cardamom if you wish ) and mix until a dough forms. Add more cream if necessary to moisten the dough. Chill 30 minutes.
On a lightly floured board, roll dough out to 1/8-inch thickness and cut into strips about 1 1/4 inches wide. Cut the strips diagonally into diamonds about 3 1/2 inches long. Make a lengthwise slash through the center of each with the point of a knife. Pull one end of the piece through the slash to form a half-knot.
Heat fat (vegetable oil, lard, or shortening) to 375 F. Drop knots into the fat and cook until golden on both sides, turning once or twice. remove from fat and drain on paper toweling. dust with powdered sugar. Store in an airtight tin in a cool place
The Great Scandinavian Baking Book
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ukrainian Poppy Seed Cookies:
If poppy seed is your weakness, you will find these cookies delightful.
1 cup butter
1 cup sugar
2 eggs, well beaten
2 tablespoons sour cream
2 3/4 cups sifted all purpose flour
1/4 teaspoon baking soda
Few grains salt
1/2 cup poppy seed
Cream the butter; add the sugar and beat until light. Blend in the eggs and sour cream. Sift the flour with the baking soda and salt, then mix in the poppy seed.
Add to the first mixture and combine thoroughly. Chill the dough for easier handling. Roll the dough thin and cut with a floured cooky cutter. Place on a greased baking sheet and bake in a moderate oven (375 degrees F.) until delicately browned.
Traditional Ukrainian Cookery
olga_d_ont
Well-known member
Ukrainian Rosettes & Greek Koulouria & Iraq Date Cookies and more cookies
Ukrainian Rosettes (Fried Cookies)
A culinary fantasy inspired by summer roses. These rosettes are also known in Ukraine as carnival roses. They are very elegant and dainty.
3 eggs
2 egg yolks
1 tablespoon confectioners' sugar
1 tablespoon soft butter
1/4 teaspoon salt
1 3/4 cups sifted flour, about
Confectioners' sugar
Candied cherries or red jelly
Beat the eggs and the egg yolks together. Beat in the sugar, butter and salt. add enough flour to make medium soft dough that is easy to handle.
Knead lightly in the bowl to incorporate the flour. Cover and let the dough stand for 10 minutes. Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter. Place 2 circles of the same size one over the other, and top them with a smaller circle.
Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip. The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
Make 5 even slits on the outer edge of the circles to form petals. These petals will curl up in frying, giving a rosette shape.
Fry, a few at a time, in deep fat (375 degrees F) until delicately browned. Drain on absorbent paper. sprinkle with the confectioners' sugar. Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.
Traditional Ukrainian Cookery
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greek Koulouria Cookies
Street vendors in Greece and Turkey sell these crisp braided cookies from carts.
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 egg yolk
1 1/2 teaspoons vanilla
1 1/2 cups All Purpose Flour
1/2 teaspoon soda
1/2 teaspoon salt
1 egg white
1/4 cup sugar
Beat butter, 1/2 cup sugar, the egg, egg yolk and vanilla until light and fluffy. Mix in flour, soda and salt. (Dough will be stiff.) Cover; chill 2 hours.
Heat oven to 350 F. Shape dough by heaping teaspoonfuls into ropes, each 6 inches long and 1/4 inch thick. For smooth, even ropes, roll them back and forth on lightly floured cloth-covered board.
On greased baking sheet, shape each rope into figure-8, letting ends extend 1/2 inch. Complete cookies one at a time.
Beat egg white until foamy, gradually adding 1/4 cup sugar while beating. Brush tops of cookies with sweetened egg white. Bake 15 minutes. 4 dozen cookies.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Iraq Date Cookies: Klaycha at-Tamr
Makes 45 cookies.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup butter, melted
1 cup sugar
3 eggs, beaten
1 cup chopped dates
1 cup chopped walnuts
Sift together flour, baking powder, cardamom, and salt; set aside.
Thoroughly combine butter, sugar, and eggs; then gradually stir in dry ingredients until a soft dough is formed, adding a little water if necessary. Stir in dates and walnuts; then place heaping teaspoons of the dough an inch apart on an ungreased baking sheet. Place in an oven preheated to 350 degrees F and bake for 15 minutes or until cookies turn golden brown. Remove and allow to cool before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Finnish Wedding Rings (avioliittopikkuleipa)
Delicate and buttery, these cookie rings are sandwiched together with strawberry jam. If you use a doughnut cutter for the rings don't re-roll the centers; rather, bake them and sandwich them together, too. This way you get two different shapes of cookies at once.
Makes 20 sandwiched rings and 20 sandwiched "holes"
1/2 cup butter, room temperature
1/2 cup sugar
1 egg white
1/4 teaspoon salt
1 1/4 cups all purpose flour
strawberry jam, strained
In a mixing bowl, cream the butter and sugar. whip the egg white with the salt until stiff and blend into the butter mixture. Add the flour to make a stiff dough. Chill 30 minutes.
Cover baking sheets with parchment paper or lightly grease them. Preheat oven to 375 F.
On a lightly floured board, roll the cookie dough out to about 1/16-inch thickness. With a doughnut cutter, cut out rings and place rings and center cut-outs on the prepared baking sheets. Bake for 6 to 8 minutes until lightly browned. Spread half the cookies with strained strawberry jam and top with the second half of the cookies.
The Great Scandinavian Baking Book
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DANISH STRAWBERRY CONES KRAEMMERHUSE
These crisp cookies are shaped into cones while they are still warm. They can be made ahead and stored in an airtight tin. Just before serving, fill them with whipped cream and fresh strawberries.
The cookies spread out in a crazy way while they bake, especially if your cookie sheet warps and bends with heat. Simply separate and loosen the thin cookies while still hot and as they cool you can turn them into cones. The darker the cookie, the more quickly it will become brittle; if it hardens, slip it back into the oven until soft, then remove and turn into a cone shape. Makes 24 cones.
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup all purpose flour
2 egg whites
1 teaspoon vanilla
1 cup whipping cream, whipped
fresh strawberries, whole or halved
Heavily grease 4 baking sheets. Preheat oven to 400 F.
In a mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the flour. Whip the egg whites until stiff and blend into the mixture along with the vanilla.
Using a teaspoon, place 2 to 3 rounds of the mixture well apart on each cookie sheet; as the mixture spreads use a butter knife or spatula dipped in cold water to shape the mounds into 3-inch rounds.
Bake one sheet at a time for 5 to 6 minutes until edges of the cookies are just beginning to brown. Quickly remove each from the sheet with a thin wet spatula. Shape into a cone and place each in the neck of a bottle to set. When cones have set, transfer them to a cake rack to cool.
To serve, fill each cone with a spoonful of whipped cream and decorate with a whole or half strawberry. You may keep the cones upright by placing them in about 1 inch of sugar in the bottom of the serving bowl.
The Great Scandinavian Baking Book
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FINNISH RYE COOKIES
These dainty cookies are miniature sour rye bread loaves with a hole in the center. Rye cookies are traditionally served on the Christmas season coffee table.
1/2 cup butter
5 tablespoons sugar
1 cup rye flour
1/2 cup sifted white flour
Cream the butter and sugar until light and fluffy. Slowly add the rye flour and white flour, mixing until the mixture resembles fine crumbs. Knead until the warmth of your hands turn it into a dough. (You may place the mixing bowl in warm water to speed the process.)
Turn the dough out onto a lightly floured board and roll out very thin to about 1/8 inch thickness. Cut into rounds and place on a lightly greased baking sheet. Cut a hole slightly off center, using a tiny bottle cap such as a flavoring or food coloring bottle cap as a cutter. Prick each cookie with a fork and bake in a hot oven 400 F. for 5 to 7 minutes or until slightly browned. Makes about 36 tasty crisp cookies.
Finnish Cookbook
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SPECULATIONS (Speckulaas)
The biggest speculation about these cookies concerns their origin. They are claimed by the Dutch, the Danish, the Belgians and the Rhinelanders. They are also Christmas standards in our own Pennsylvania Dutch country. In Holland, windmill patterned Speckulaas molds are pressed onto the rolled out dough, while in other countries, Santa Claus, Christmas trees, stars and wreaths are used. Springerle forms can be substituted for Speckulaas molds.
1 cup sweet butter
2 cups brown sugar
Grated rind of 1/2 lemon
2 eggs
1/2 teaspoon powdered cloves or 1/8 teaspoon powdered cardamom
1 Tablespoon cinnamon
1 Teaspoon nutmeg
4 cups all purpose flour, sifted
1 teaspoon baking powder
2 to 3 Tablespoons milk, or as needed
1/4 cup blanched chopped almonds (optional)
Let butter soften slightly at room temperature. Then cream with sugar until fluffy. Add lemon rind and mix in eggs. Beat in spices. Resift flour with baking powder and stir into butter mixture. Add milk as needed to make dough smooth. Knead dough gently, adding almonds. Chill 4 to 5 hours. Roll out to 1/8 inch thickness and press patterns in with floured mold. Cut cookies apart and place on lightly buttered baking sheets. Leftover pieces of dough can be gathered together, rolled, chilled and reshaped.)
Bake in preheated 400 F. oven for 8 minutes. Reduce heat to 325 F. and bake 25 minutes more, or until golden brown. Makes about 3 1/2 dozen cookies.
Visions of SugarPlums
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SERBIAN CHRISTMAS HARD COOKIES
Makes 3 dozen
3 eggs
1 1/2 cups sugar
2 1/2 cups sifted all purpose flour
2 teaspoons ground cinnamon
3/4 cup finely chopped hazelnuts (filberts)
1/3 cup minced candied lemon peel
2 Tablespoons fresh lemon juice
FROSTING:
2 cups sifted confectioners' sugar
1/4 cup fresh lemon juice
In a large bowl, beat eggs and sugar until thick. Stir in flour, cinnamon,hazelnuts, lemon peel and lemon juice. Knead dough a few times on a floured surface until a smooth ball. Return to bowl, cover and let stand at room temperature overnight.
Roll out dough on a floured surface in 1/4-inch thickness. Cut into 3 x 1/2 inch strips. Place on greased and floured baking sheets.
Bake in a preheated 350 F. oven for 30 minutes or until golden brown.
Meanwhile, prepare frosting by mixing confectioners' sugar and lemon juice until smooth. Remove cookies from oven and frost while hot. Col on racks and store in an airtight container in a cool, dry place.
The Joy Of Christmas
Ukrainian Rosettes (Fried Cookies)
A culinary fantasy inspired by summer roses. These rosettes are also known in Ukraine as carnival roses. They are very elegant and dainty.
3 eggs
2 egg yolks
1 tablespoon confectioners' sugar
1 tablespoon soft butter
1/4 teaspoon salt
1 3/4 cups sifted flour, about
Confectioners' sugar
Candied cherries or red jelly
Beat the eggs and the egg yolks together. Beat in the sugar, butter and salt. add enough flour to make medium soft dough that is easy to handle.
Knead lightly in the bowl to incorporate the flour. Cover and let the dough stand for 10 minutes. Roll very thin, about 1/8 inch or thinner, using a small amount of dough at a time.
Cut into circles with small cooky cutters of two different sizes, about 1 1/2 and 1 inch in diameter. Place 2 circles of the same size one over the other, and top them with a smaller circle.
Press the centers together tightly with the blunt button point of a knitting needle, or with a finger tip. The knitting needle is preferred as the finger tip leaves a large depression, making the fried rosettes hard in the center.
Make 5 even slits on the outer edge of the circles to form petals. These petals will curl up in frying, giving a rosette shape.
Fry, a few at a time, in deep fat (375 degrees F) until delicately browned. Drain on absorbent paper. sprinkle with the confectioners' sugar. Just before serving, place the candied cherry, cut in half, or a dab of red jelly, in the hollow of each rosette.
Traditional Ukrainian Cookery
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Greek Koulouria Cookies
Street vendors in Greece and Turkey sell these crisp braided cookies from carts.
1/2 cup butter or margarine, softened
1/2 cup sugar
1 egg
1 egg yolk
1 1/2 teaspoons vanilla
1 1/2 cups All Purpose Flour
1/2 teaspoon soda
1/2 teaspoon salt
1 egg white
1/4 cup sugar
Beat butter, 1/2 cup sugar, the egg, egg yolk and vanilla until light and fluffy. Mix in flour, soda and salt. (Dough will be stiff.) Cover; chill 2 hours.
Heat oven to 350 F. Shape dough by heaping teaspoonfuls into ropes, each 6 inches long and 1/4 inch thick. For smooth, even ropes, roll them back and forth on lightly floured cloth-covered board.
On greased baking sheet, shape each rope into figure-8, letting ends extend 1/2 inch. Complete cookies one at a time.
Beat egg white until foamy, gradually adding 1/4 cup sugar while beating. Brush tops of cookies with sweetened egg white. Bake 15 minutes. 4 dozen cookies.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Iraq Date Cookies: Klaycha at-Tamr
Makes 45 cookies.
2 cups flour
1 teaspoon baking powder
1/2 teaspoon ground cardamom
1/2 teaspoon salt
3/4 cup butter, melted
1 cup sugar
3 eggs, beaten
1 cup chopped dates
1 cup chopped walnuts
Sift together flour, baking powder, cardamom, and salt; set aside.
Thoroughly combine butter, sugar, and eggs; then gradually stir in dry ingredients until a soft dough is formed, adding a little water if necessary. Stir in dates and walnuts; then place heaping teaspoons of the dough an inch apart on an ungreased baking sheet. Place in an oven preheated to 350 degrees F and bake for 15 minutes or until cookies turn golden brown. Remove and allow to cool before serving.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Finnish Wedding Rings (avioliittopikkuleipa)
Delicate and buttery, these cookie rings are sandwiched together with strawberry jam. If you use a doughnut cutter for the rings don't re-roll the centers; rather, bake them and sandwich them together, too. This way you get two different shapes of cookies at once.
Makes 20 sandwiched rings and 20 sandwiched "holes"
1/2 cup butter, room temperature
1/2 cup sugar
1 egg white
1/4 teaspoon salt
1 1/4 cups all purpose flour
strawberry jam, strained
In a mixing bowl, cream the butter and sugar. whip the egg white with the salt until stiff and blend into the butter mixture. Add the flour to make a stiff dough. Chill 30 minutes.
Cover baking sheets with parchment paper or lightly grease them. Preheat oven to 375 F.
On a lightly floured board, roll the cookie dough out to about 1/16-inch thickness. With a doughnut cutter, cut out rings and place rings and center cut-outs on the prepared baking sheets. Bake for 6 to 8 minutes until lightly browned. Spread half the cookies with strained strawberry jam and top with the second half of the cookies.
The Great Scandinavian Baking Book
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
DANISH STRAWBERRY CONES KRAEMMERHUSE
These crisp cookies are shaped into cones while they are still warm. They can be made ahead and stored in an airtight tin. Just before serving, fill them with whipped cream and fresh strawberries.
The cookies spread out in a crazy way while they bake, especially if your cookie sheet warps and bends with heat. Simply separate and loosen the thin cookies while still hot and as they cool you can turn them into cones. The darker the cookie, the more quickly it will become brittle; if it hardens, slip it back into the oven until soft, then remove and turn into a cone shape. Makes 24 cones.
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup all purpose flour
2 egg whites
1 teaspoon vanilla
1 cup whipping cream, whipped
fresh strawberries, whole or halved
Heavily grease 4 baking sheets. Preheat oven to 400 F.
In a mixing bowl, cream the butter and sugar together until light and fluffy. Blend in the flour. Whip the egg whites until stiff and blend into the mixture along with the vanilla.
Using a teaspoon, place 2 to 3 rounds of the mixture well apart on each cookie sheet; as the mixture spreads use a butter knife or spatula dipped in cold water to shape the mounds into 3-inch rounds.
Bake one sheet at a time for 5 to 6 minutes until edges of the cookies are just beginning to brown. Quickly remove each from the sheet with a thin wet spatula. Shape into a cone and place each in the neck of a bottle to set. When cones have set, transfer them to a cake rack to cool.
To serve, fill each cone with a spoonful of whipped cream and decorate with a whole or half strawberry. You may keep the cones upright by placing them in about 1 inch of sugar in the bottom of the serving bowl.
The Great Scandinavian Baking Book
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
FINNISH RYE COOKIES
These dainty cookies are miniature sour rye bread loaves with a hole in the center. Rye cookies are traditionally served on the Christmas season coffee table.
1/2 cup butter
5 tablespoons sugar
1 cup rye flour
1/2 cup sifted white flour
Cream the butter and sugar until light and fluffy. Slowly add the rye flour and white flour, mixing until the mixture resembles fine crumbs. Knead until the warmth of your hands turn it into a dough. (You may place the mixing bowl in warm water to speed the process.)
Turn the dough out onto a lightly floured board and roll out very thin to about 1/8 inch thickness. Cut into rounds and place on a lightly greased baking sheet. Cut a hole slightly off center, using a tiny bottle cap such as a flavoring or food coloring bottle cap as a cutter. Prick each cookie with a fork and bake in a hot oven 400 F. for 5 to 7 minutes or until slightly browned. Makes about 36 tasty crisp cookies.
Finnish Cookbook
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SPECULATIONS (Speckulaas)
The biggest speculation about these cookies concerns their origin. They are claimed by the Dutch, the Danish, the Belgians and the Rhinelanders. They are also Christmas standards in our own Pennsylvania Dutch country. In Holland, windmill patterned Speckulaas molds are pressed onto the rolled out dough, while in other countries, Santa Claus, Christmas trees, stars and wreaths are used. Springerle forms can be substituted for Speckulaas molds.
1 cup sweet butter
2 cups brown sugar
Grated rind of 1/2 lemon
2 eggs
1/2 teaspoon powdered cloves or 1/8 teaspoon powdered cardamom
1 Tablespoon cinnamon
1 Teaspoon nutmeg
4 cups all purpose flour, sifted
1 teaspoon baking powder
2 to 3 Tablespoons milk, or as needed
1/4 cup blanched chopped almonds (optional)
Let butter soften slightly at room temperature. Then cream with sugar until fluffy. Add lemon rind and mix in eggs. Beat in spices. Resift flour with baking powder and stir into butter mixture. Add milk as needed to make dough smooth. Knead dough gently, adding almonds. Chill 4 to 5 hours. Roll out to 1/8 inch thickness and press patterns in with floured mold. Cut cookies apart and place on lightly buttered baking sheets. Leftover pieces of dough can be gathered together, rolled, chilled and reshaped.)
Bake in preheated 400 F. oven for 8 minutes. Reduce heat to 325 F. and bake 25 minutes more, or until golden brown. Makes about 3 1/2 dozen cookies.
Visions of SugarPlums
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
SERBIAN CHRISTMAS HARD COOKIES
Makes 3 dozen
3 eggs
1 1/2 cups sugar
2 1/2 cups sifted all purpose flour
2 teaspoons ground cinnamon
3/4 cup finely chopped hazelnuts (filberts)
1/3 cup minced candied lemon peel
2 Tablespoons fresh lemon juice
FROSTING:
2 cups sifted confectioners' sugar
1/4 cup fresh lemon juice
In a large bowl, beat eggs and sugar until thick. Stir in flour, cinnamon,hazelnuts, lemon peel and lemon juice. Knead dough a few times on a floured surface until a smooth ball. Return to bowl, cover and let stand at room temperature overnight.
Roll out dough on a floured surface in 1/4-inch thickness. Cut into 3 x 1/2 inch strips. Place on greased and floured baking sheets.
Bake in a preheated 350 F. oven for 30 minutes or until golden brown.
Meanwhile, prepare frosting by mixing confectioners' sugar and lemon juice until smooth. Remove cookies from oven and frost while hot. Col on racks and store in an airtight container in a cool, dry place.
The Joy Of Christmas
REC: Florentines. I need to be reasonable this year & make a triple batch so someone else can have
some as well.
Florentines
½ c. 35% cream
3 T. butter
½ c. granulated sugar
1 1/4 c. finely chopped almonds
1/3 c. ap flour, sifted
3/4 c. finely chopped candied orange peel or mixed yellow peel
½ c. semi-sweet chocolate, melted
Combine cream, butter & sugar in saucepan & bring to boil. Remove from heat & stir in almonds, flour & peel.
Grease and flour cookie sheets. Drop batter by tablespoonsful, 3" apart. Bake at 350 about 10 min.
Cool 4 minutes and remove with spatula to cake rack. Brush one side of each cookie with melted chocolate.
Yield: 24
some as well.
Florentines
½ c. 35% cream
3 T. butter
½ c. granulated sugar
1 1/4 c. finely chopped almonds
1/3 c. ap flour, sifted
3/4 c. finely chopped candied orange peel or mixed yellow peel
½ c. semi-sweet chocolate, melted
Combine cream, butter & sugar in saucepan & bring to boil. Remove from heat & stir in almonds, flour & peel.
Grease and flour cookie sheets. Drop batter by tablespoonsful, 3" apart. Bake at 350 about 10 min.
Cool 4 minutes and remove with spatula to cake rack. Brush one side of each cookie with melted chocolate.
Yield: 24