Recipes: Foreign Cookies Posts

Recipe: Chinese Fortune Cookies

Recipe for chinese fortune cookies. Enjoy!

2 eggs
1/2 c. flour
1/4 tsp. ginger
3/4 c. powdered sugar
1/4 tsp. salt
1/4 c. butter, melted

Beat eggs, add sugar. Mix remaining ingredients. Grease cookie sheets. Drop by spoonfuls and spread to 2 1/2 inches round. Bake at 300 degrees for 12 minutes. Remove 1 cookie at a time with spatula; leave rest in warm oven, working quickly before cookie hardens. Fold over clean pencil and slip pencil out, slip paper fortune inside of cookie. Fold in half again and let set in glass cup until cooled. Repeat with remaining cookies.

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Recipe: Irish Lace Cookies

Recipe: Irish Lace Cookies

1/2 cup unsalted butter — plus extra
4 tablespoons flour — plus extra
1 cup firmly packed brown sugar
1 tablespoon vanilla extract
2 tablespoons milk
1 cup old-fashioned rolled oats

1. Preheat oven to 350 degrees F. Grease and flour 2 baking sheets.

2. Cream butter and sugar. Add vanilla; stir in flour, milk, and rolled oats. Drop batter by the tablespoon onto prepared baking sheets; allow room for cookies to spread to about 3 inches in diameter. Each baking sheet will hold about 6 cookies.

3. Bake until cookies flatten and look dry (10 minutes). Let cookies cool for 4 to 5 minutes on baking sheets. Lift from baking sheet with a metal spatula and cool completely.

Makes 2 dozen cookies.

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Recipe: Pfeffernusse German Cookies

Recipe: Pfeffernusse German Cookies


5 eggs
2 cups brown sugar
Grated rind 1 lemon
3 tablespoons black coffee
6 cups pastry flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon mace
½ teaspoon nutmeg
1 teaspoon cloves
1 teaspoon allspice
1 tablespoon cinnamon
1/~ teaspoon crushed carda-mom
1 cup ground almonds
1/2 cup chopped citron
¼ teaspoon anise oil
Beat eggs until thick, add sugar a little at a time, beating thoroughly. Add lemon rind, then coffee alternately with the flour which has been sifted with the baking powder, salt and spices. Add nuts and citron. Chill 2 hours, then take pieces of dough and roll into rolls about an inch in diameter, slice off half-inch pieces and set on a buttered cookie pan. Allow to stand overnight in a cool place to dry. In the morning turn each cookie over and put a drop of apricot brandy on each moist spot. Bake in a slow oven — about 300— for 20 minutes. The brandy causes the cookies to pop and become rounded. The cookies are better for aging and should be kept in an airtight tin, being softened finally by the addition of a cut apple to the tin. They may be rolled in confectioners’ sugar which has been stored with anise or they may be frosted. If they are frosted, no apple will be needed for softening purpose.

For the frosting, mix anise-flavored confectioners’ sugar with egg white and a little water, brush the frosting over the whole cookie and allow it to dry partially. While it is still a little damp, roll the cookie again in confectioners’ sugar.

This finally is the recipe for which we searched and with which we experimented for years. Sometimes we would get the texture right, sometimes the flavor would be right. Never did we manage to get every thing right until we figured out this combination of spices. My cookie isn’t as dark as commercial Pfeffernusse and the black pepper may be too strong for your taste, but these cookies taste the way Pfeffernusse ought to taste, if that means anything to you. It does to me.

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Recipe: German Cardamom Cookies

Recipe: German Cardamom Cookies

1 3/4 cups butter
2 cups sugar (brown or white)
1 small egg
1 1/4 cups cream
8 cups bread flour or all purpose flour
2 t baking powder
1 T finely powdered cardamom seed
2 cups chopped almonds

Cream butter and sugar, add egg, then cream alternately with flour sifted with dry ingredients. Add chopped almonds. Knead and form into rolls, wrap in wax paper and allow to stand overnight in refrigerator. Slice off, about one-fourth inch thick, and bake at 350 for 10 or 15 minutes.

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Source: out of a book printed in 1949
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Recipe: Italian Christmas Wine Cookies

Recipe: Italian Christmas Wine Cookies

1 3 c. Mazola oil
1 1/2 c. red wine
1 1/2 c. white wine
Pinch of cinnamon

Boil above together for 1 minute. Sift 8 cups of flour into large bowl. Add: 1 tbsp. honey 3 tsp. salt 2 beaten eggs Mix well, slowly add the hot mixture; knead until very stiff; if dough is still too soft and sticky, add more flour. Pinch off golf ball size pieces of dough and roll over a grooved board or ravioli board. Fry in deep hot oil. After all the dough is cooked, dip in hot honey, adding a little water to honey as each batch is cooked. Add more honey as needed.

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Recipe: Russian Teacake Cookies

Recipe: Russian Teacake Cookies


1 cup oleo (margarine)
1/2 cup powdered sugar
1 teaspoon vanilla
2-1/4 cups flour
3/4 cup chopped nuts
1/4 teaspoon salt

Mix all ingredients and shape into 1-inch balls; place on ungreased cookie sheet. Bake at 300 degrees for 10-12 minutes until set but not brown. Roll into powdered sugar while warm. Cool and roll in powdered sugar again. The recipe does not give the serving amount and I didn’t count how many cookies the recipe made.

Light and tasty! Good cookies with tea or coffee! About the Author – Nancy Carol Elder

Source: Nancy Carol Elder
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