foreign cookies Posts

Recipe: Polish Butter Cookies

Recipe: Polish Butter Cookies

1 c Unsalted Butter, Room Temperature
1/2 c Sugar
2 lg Hard-Cooked Egg Yolks, Pressed Through A Sieve
1 lg Egg Yolk, Lightly Beaten
1 ts Almond Extract
1 ts Vanilla Extract
2 c All-Purpose Flour, Unbleached

1. Using an electric mixer, cream together the butter and sugar in a mixing bowl until light and fluffy. Beat in the cooked and raw egg yolks and both extracts. Using a wooden spoon, gradually incorporate the flour to make a smooth, somewhat stiff dough. Wrap dough in plastic wrap and refrigerate 2 hours.

2. Preheat the oven to 350 F.

3. Roll out the dough 2/3 inch thick on a lightly floured surface. (The cookies are supposed to be plump.) Cut into shapes with small 1 to 1 1/2-inch cookie cutters – hearts and stars work nicely. Gather up the scraps, reroll, and cut out more cookies. Place 1/2 inch apart on ungreased baking sheets.

4. Bake cookies until they just begin to take on the slightest tinge of color, about 10 mins. Cool on wire racks and store in an airtight container up to 1 week. Makes about 6 dozen small cookies.

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Source : Sarah Leah Chase’s Cold-Weather Cooking

Recipe: Greek Easter Cookies

Recipe: 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
1 Egg
2 tbl Brandy or Milk
1 t Vanilla
1 Egg Yolk + 1 tbl Milk beaten together
3 tb Sesame Seeds

In a medium bowl combine the flour, baking powder, salt and set aside. In a large bowl combine butter and sugar, beating until fluffy. Add egg, brandy, vanilla and beat well after each addition. Add flour mixture one cup at a time blending will after each addition. Roll 1 teaspoon of dough on a lightly floured surface into a 6 inch rope, fold in half and twist 2 or 3 times, pinch ends together. Place 1 inch apart on 3 greased cookie sheets. Brush with egg/milk mixture. Sprinkle with sesame seeds. Bake 10-13 minutes in a preheated 375oF oven until golden. Cool on rack. Store in an air tight container at room temperature. Makes 4 dozen cookies.
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Source: “The Yankee Kitchen”

Recipe: Italian Chocolate Nut Cookies

Recipe: Italian Chocolate Nut Cookies

½ cup (1 stick) margarine, cut into several pieces
2/3 cup dry unsweetened cocoa
2 cups firmly packed light brown sugar
½ cup water
2 ½ cups whole wheat pastry flour
1 ½ teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon ground cloves or allspice
1 cup finely chopped almonds
1 cup raisins or currants

Preheat the oven to 350 degrees.

Combine the first four ingredients in a saucepan. Heat slowly, stirring, until the mixture resembles a smooth syrup. Remove from heat and let cool to room temperature.

In a large mixing bowl, combine the flour with the baking powder and spices.

Make a well in the center and pour in the chocolate syrup. Work together, first with a spoon, then with clean hands, to make a stiff batter. Add the almonds and raisins or currants and work in.

Form into balls no larger than 1 inch and arrange on cookie sheets. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of a cookie tests clean.

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Recipe: Festive Italian Christmas Cookies

Recipe: Festive Italian Christmas Cookies

3/4 c. shortening
1/4 c. butter
1 tsp. salt
1/2 c. powdered sugar
2 tbsp. vanilla
2 c. sifted flour
1/2 c. chopped pecans

Blend shortening, butter, salt, sugar and vanilla. Add flour and pecans. Drop by tablespoon full onto cookie sheet. Bake in slow 325 degree oven for 25 minutes. Cool then roll in confectioners’ sugar.

About the Author – unknown

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Recipe: Chinese New Years Cookies

Recipe: Chinese New Years Cookies

Ingredients:
6 ounces semisweet chocolate chips
6 ounces butterscotch chips
3 ounces Chinese noodles
7 1/2 ounces salted spanish peanuts

Melt chocolate and butterscotch bits over hot water. Add noodles and peanuts. Drop by spoonful on wax paper. Keep mixture hot while spooning. Chill. Yield about 4 dozen.

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Source: unknown

Recipe: Mom’s Chinese Cookies

Recipe: Mom’s Chinese Cookies

Ingredients:
1 can Chinese noodles
1 cup miniature marshmallows
1 cup butterscotch chips
1/2 cup peanut butter

Put noodles and marshmallows in mixing bowl. Combine butterscotch chips and peanut butter in saucepan. Melt, stirring until smooth. Pour over noodles and marshmallows. Dip by teaspoon onto wax paper and cool.

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Source: unknown