Recipes: Foreign Cookies Posts

Recipe: Italian Christmas Cookies

Recipe: Italian Christmas Cookies

DOUGH:
1/2 of 8 oz. pkg. cream cheese
1 c. margarine
2 c. sifted flour

FILLING:
1 lg. pkg. chocolate chips
1/2 c. nuts
1 can Eagle Brand condensed milk

Dough: Combine cheese and butter with fork. Stir in flour until blended and dough is formed. Knead into a large bowl, and chill several hours or overnight.

Filling: Heat chocolate over hot water until melted. Add milk, stir, then add nuts. Leave filling over double boiler but remove from heat. Cut dough in 3 parts. Keep remainder in refrigerator as you work with one section at a time. Roll out a rectangle about 6 x 8 x 1/2 inch. Spoon 1/3 filling down the center. Fold over the sides to form a tube, lapping the seam in the center. Place seam side down on a cookie sheet. Bake at 375 degrees for 20 to 30 minutes. When cool, glaze and add sprinkles. Slice cookies as needed.

GLAZE:

1 c. confectioners’ sugar
5-6 tsp. milk

Mix together and spread on cookies.

About the Author – unknown

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Recipe: Mexican Wedding Cake Cookies

Recipe: Mexican Wedding Cake Cookies


1 c. butter
1/2 c. powdered sugar
2 c. flour
1 tsp. vanilla
1/2 c. chopped nuts

Mix ingredients in order given. Roll in small balls or drop from end of spoon and flatten on cookie sheet and bake for 20 minutes at 250 degrees. When done and cool, roll in powdered sugar.About the Author – unknown

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Recipe: More Chinese Fortune Cookies

Recipe: More Chinese Fortune Cookies

Ingredients:
2 Eggs
1/2 Cup Powdered Sugar
4 Tablespoons Water
1/2 Teaspoon Almond Flavoring
1 Cup Cake Flour, sifted

Butter a baking sheet & dust it lightly with flour. Heat oven to 350 degrees. Beat eggs & gradually mix in sugar while beating until mixture is very thick. Beat water in a tablespoon at a time. Add & beat in the almond flavoring, preferably with an electric mixer, as it must be thorough. Very gently fold in the flour to mix, but do not beat. Drop the batter by level tablespoonfuls on the buttered sheet 5 inches apart. Bake until very lightly browned. Remove from oven and shape while still quite warm, inserting fortunes. Let cool in glasses to hold the form.

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Recipe: Koulourakia (Greek Easter Cookies)

Recipe: Koulourakia (Greek Easter Cookies)

Ingredients:
2 1/4 c Flour
1 1/4 tsp Baking powder
1/4 tsp Salt
1/2 c Butter, softened
1 c Powdered sugar
2 tbl Brandy (or milk)
1 t Vanilla
1 Egg yolk beaten with 1 tbl milk for glaze
3 tbl. Sesame seed

DESCRIPTION:

These golden twists are usually baked on Holy Thursday.

Preheat oven to 375. Beat together butter and sugar until light and fluffy. Add egg, brandy and vanilla, mixing well. Add flour, baking soda and salt, mixing well after each addition. Working with rounded teaspoons of dough, use palms to roll each piece back and forth on a lightly floured surface until it forms a 6-inch rope. Bring ends together to form a hairpin
shape, then gently twist 2-3 times. Lightly pinch ends together. Arrange 1 inch apart on greased baking sheets, brush with egg glaze, then sprinkle with sesame seeds. Bake 10-13 minutes or until golden. Cool on racks. Store airtight at room temp for 2 weeks. Freeze for longer storage.
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Source: “The Joy of Cookies”

Recipe: German Butterscotch Cookie Crumb Cookies

Recipe: German Butterscotch Cookie Crumb Cookies


1/4 cup butter
1 cup brown sugar (tightly packed)
2 egg yolks
1/4 cup milk
1 cup flour
1/4 t salt
1/2 t soda
1 t cinnamon
1/4 cup walnuts
1 cup cookie crumbs
 Cream butter, sugar, add egg yolks and continue heating. Stir in flour sifted with salt, soda and spice alternately with milk. Finally fold in walnuts and cookie crumbs – these can be spicy or white cookies but not chocolate. Drop from teaspoon. Bake in a moderate oven (350) 10 to 15 minutes.

About the Author – unknown

Source: out of a book printed in 1949
Published:

Recipe: German Butter Cookies

Recipe: German Butter Cookies


1 pound butter
1 pound sugar
4 eggs
4 cups pastry flour (or more)
Cream butter, add sugar gradually and cream again, then add eggs one by one, work in flour, chill for 2 hours, roll out one-fourth inch thick and cut out in the fancy designs. Brush with beaten egg and sprinkle with ground almonds mixed with sugar or with colored sugar and tiny silver balls. Or frost later. Bake in a moderate oven for about 15 minutes.

These are cookies in their starkest form, no flavoring but the natural butter and eggs; no leavening but the eggs. You can add vanilla flavoring if you desire, or ground nuts.

While these cookies make excellent simple cut-outs, it is better not to use them for difficult patterns such as Santa Clauses and angels because the dough is too delicate.

About the Author – unknown

Source: out of a book printed in 1949
Published