ISO: ISO International (non-American) Cookie Recipes

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"House friends" (Austria)

Maybe Richard will know more about the origin of these... The recipe was given to me by my husband's aunt, who lives in Austria.

Sorry the measurements are in grams! But the recipe itself is easy-peasy. smileys/smile.gif Allow about a week in an airtight container, stored in a cool place, for the flavors to develop.


140 g walnuts
100 g hazelnuts
140 g candied lemon peel
140 g candied orange peel
140 g raisins
140 g powdered sugar
140 g flour
2 eggs

Mix above together. (If too dry, add 1 egg).
From into 5 cm (2 inch) thick logs. Put
on greased baking pan.
Bake @ 350 F 30-40m. Slice!

 
Swedish Spice Cookes

I'll just go ahead and post the recipe. I got it from the Chicago Tribune, about ten years ago.

Swedish Spice Cookies

2 1/2 cups flour, sifted
2 teaspoons baking soda
1 teaspoon each: ground cloves, ginger, cinnamon, salt
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/2 cups sugar
1 large egg
1/4 cup molasses

1. Preheat oven to 375 degrees.

2. Sift together flour baking soda, spices, salt; set aside.

3. Beat butter and 1 cup of the sugar in a large bowl until light--1 minute. Add egg and molasses; mix well. Add flour mixture; mix until just combined.

4. Using about 1 1/2 teaspoon of dough for each, roll dough into balls. Roll in the remaining 1/2 cup sugar until completely coated. Arrange on an ungreased baking sheet, spacing 2" apart. If you prefer a thin, crisp cookie, flatten with a glass dipped in sugar. Skip this step if you want them chewy.

4. Bake until set, 9-10 minutes. Transfer to wire rack and cool.

 
Wow! Almost identical to my Swedish ginger thins above. Maybe the Swedes

know a good thing when they taste it. (Either that or they lack imagination.)

 
Yeah, this lady I work with swears by the lard version...Hmm...more ways to include pork. Can't be

all bad!

 
No, long gone. Mr. Kardish retired, and his sons

changed the menu so much the regulars stopped going, and it faded away.

 
Too bad...my mom used to get sandwiches there when she was working.

I'll have to let my parents know about it closing...although it might just depress them.

 
This is a little late but here is my contribution. Danish Champagnebrød (Jam filled Stripes)

70 cookies

½ cup apricot preserves
1 Tablespoon apricot brandy
1 ¾ stick butter, softened
¾ cup sugar
1 egg
Grated rind of 1 lemon
1/8 teaspoon salt
2 cups flour

1. Melt the apricot preserves in a small saucepan. Strain into a small bowl and add the apricot brandy.
2. Preheat the oven to 325 degrees.
3. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy.
4. Add the egg, lemon rind and salt.
5. Mix in the flour ¼ cup at a time. Mix until it forms a dough. Let it rest, covered in a cool place for ten minutes. Do not chill the dough.
6. Fit a cookie press with the disk with a 1 3/8 inch wide opening that is ½ flat on one side and notched on the other. Fill the press with dough, reserving the other dough covered.
7. Press six 11½-inch strips crosswise and equidistant apart onto a large parchment lined baking sheet. Bake for 10-12 minutes or until they are just golden.
8. With a long flexible metal spatula (a frosting spatula is ideal) invert every other strip. Brush jam along each inverted strip and spread it evenly to the edges.
9. Carefully top the jam covered strips with the remaining strips. Smooth the sides down and let the strips soften in the oven for 2-3 minutes.
10. Immediately after removing from the oven cut the strips into 1½-inch lengths. Transfer to a rack and let cool.
11. Repeat the process with the remaining dough.
12. Store in an airtight container.
13. Serve with white wine or Champagne. 70 cookies

 
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