Recipe: Assorted Ethnic Cookies (25 recipes)

TALK TKL Recipe Chat Room - Week of November 10, 1997
HOLIDAY COOKIE EXCHANGE:
ASSORTED ETHNIC COOKIES (25 RECIPES)

Mark's Lebkuchen
Medianyky (Russian Honey Cookies)
Bizcochitos
Fattigmann
Fattigmann / Poor Man
Holiday Spicy Orange thins
Pfeffer Nuesse
Polish Krusciki
Frozen Kolacky
Festive Cherryettes
Czech kolachie
Florentines (Dolce Alla Fiorentino)
...Chocolate Glaze
Milk Chocolate Florentine Cookies
Florentines - Pistachio and Cranberry
Hamentaschen
Neapolitan Rainbow Cookies
Spumoni Cookies
Langues-De-Chat
Mexican Wedding Cakes
Swedish Chocolate Oatmeal Drops
Chinese Almond Cookies
Molasses Indian Elephant Cookies
Viennese Raspberry Squares
Dutch Butter Cookies
Hazelnut Cookies (Biscottini Di Nocciole)

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MARK'S LEBKUCHEN
From: SueA,CA
Make about 5 dozen cookies

"The glaze on these always seems to clump and require reheating, remixing, and extra fast work which usually leads to a few moments of Holiday Uncheer. But they always turn out great in the end and they are a requirement in our home. They should be made a couple weeks ahead and stored so they mature."

1/2 cup honey
2 3/4 cups all purpose flour
1/2 cup molasses
1 teaspoon ground cinnamon,
3/4 cup packed brown sugar
1 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground nutmeg
1 egg
1/2 teaspoon baking soda
1 teaspoon grated lemon peel
1/3 cup cut-up citron
1 tablespoon lemon juice
1/3 cup chopped nuts
Glazing Icing (recipe follows)

Mix honey and molasses in large saucepan; heat to boiling. Cool thoroughly.

Stir in sugar, egg, lemon peel and juice. Mix in remaining ingredients except icing. Cover; chill at least 8 hours.

WHEN READY TO BAKE:
Heat oven to 400 degrees F.

Roll small amount of dough at a time 1/4 inch thick on lightly floured cloth-covered board. (Keep remaining dough refrigerated.) Cut dough into rectangles, each 2 1/2 x 1 1/2 inches. Place 1 inch apart on greased baking sheet.

Bake 10 to 12 minutes or until no imprint remains when touched lightly with finger. Brush icing lightly over cookies. Immediately remove from baking sheet; cool. Store in airtight container with slice of apple or orange.

GLAZING ICING

1 cup white granulated sugar
1/2 cup water
1/4 cup confectioner's sugar

Combine 1 cup sugar and 1/2 cup water in small saucepan. Cook over medium heat to 230 degrees F on candy thermometer (or until small amount of mixture spins a 2 inch thread). Remove from heat; stir in 1/4 cup confectioner's sugar. If icing becomes sugary, reheat slightly, adding a little water.

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MEDIANYKY (RUSSIAN HONEY COOKIES)

4 cups unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1 cup powdered sugar
2 tsp baking powder
2 extra large eggs
1 cup honey
2 tbsp chopped orange peel
1 large egg beaten with a little water (for glazing)
20 blanched almonds
coarse sugar crystals

Sift the flour, spices, sugar, and baking powder together, blending well. Add the eggs, honey, and orange peel to make a soft dough.

On a floured work surface, roll out the dough to about 1/2-inch thick. Cut into shapes with cookie cutters, and place on a lightly greased or non-stick cookie sheet, brushing each one with the egg wash glaze. Place 1/2 of an almond in the top center of each cookie and sprinkle with the sugar crystals.

Bake in a preheated 350 degree F oven until done, about 15 minutes. Cool on wire racks and store in airtight tins.

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BIZCOCHITOS #1
From: Judi Mae, CA
Makes 48 cookies

1 cup lard or shortening
1 egg
3 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
3 tbsp sweet wine
1 tsp anise seed
FOR THE TOPPING:
1 tbsp ground cinnamon
1/2 cup sugar
1/4 cup sugar

Cream shortening and sugar until quite creamy. Add egg and beat until very fluffy; set aside.

Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4-inch thick and cut in plain squares or fancy shapes.

Combine topping ingredients and sprinkle on top of each cookie.

Bake in a preheated 350 degree F oven for 15-20 minutes or until light brown. Freezes well.

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FATTIGMANN
(A Traditional Norwegian Christmas Favorite)
Source: rec.food.recipes / Laura
Makes about 6 dozen cookies

10 egg yolks
2 egg whites
3/4 cup of sugar
1/4 cup brandy
1 cup heavy (whipping) cream
5 cups sifted all purpose flour
2 teaspoons ground cardamom
lard (for frying)
confectioner's sugar (for dusting cookies)

Beat egg yolks, egg whites, sugar and brandy until very thick. Add cream slowly, stirring well; set aside.

Sift flour and cardamom together; add about 1/2 cup at a time to egg mixture, mixing thoroughly after each addition. Wrap and chill overnight.

WHEN READY TO COOK:
Heat lard to 365 to 370 degrees F in a deep sauce pan.

Roll dough, a small portion at a time, 1/16 inch thick on a floured surface. Using a floured knife or pastry wheel, cut into diamond shapes, 5x2-inches; make a lengthwise slit in the centre of each diamond. Pull the tip of one end through each slit and tuck back under itself.

Deep fry 1 to 2 minutes, or until golden brown, turning once. Drain and cool. Sprinkle cookies with confectioners' sugar. Store in tight covered containers.

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FATTIGMANN / POOR MAN (FRIED COOKIES)
From: Eat the Norway by Aase Stromstad
Source: Arve Storvik

"These are traditional Norwegian Christmas cookies. I have taken this recipe from Eat the Norway by Aase Stromstad. No one has been able to explain just why these cookies, which are anything but inexpensive to make, should be called "Poor Man". One theory is that one becomes poor buying the ingredients to bake them. It is not hard to believe this when one realizes that an old recipe for "Poor Man" called for 30 eggs. But there were many more mouths to feed in those days.

In my home we are always two baking this: One rolling and shaping, one baking."

4 egg yolks
1 whole egg
4 Tbsp sugar
3 Tbsp heavy (whipping) cream
1 Tbsp cognac
1/2 tsp grated lemon peel
1/2 tsp ground cardamom
approx. 1 1/4 cups flour (180 g/6 oz)
fat or oil (for frying)

Beat egg yolks, egg and sugar light and fluffy; set aside

Beat cream stiff and add it to egg mixture with cognac. Add spices and flour. The dough should be somewhat moist. Cover well and refrigerate over night.

WHEN READY TO COOK:
Roll dough thin and cut in diamonds. Do not give up if you find it impossible, after a while you will manage it! Cut a lengthwise incision in the middle of each diamond and pull (careful) one pointed end of the cookie through the cut to give the cookies their characteristic shape.

Bake golden brown in deep fat or oil for 2-3 minutes. Cool on absorbent paper.

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HOLIDAY SPICY ORANGE THINS
Source: Aruna Viswadoss
Makes 10 dozen

1 cup butter or margarine, softened
1 1/2 cups sugar
1/4 cup orange juice
grated rind of 1 orange
1 egg
4 cups sifted flour
1/2 cup finely ground nuts
1 tsp ground cinnamon
3/4 tsp salt
1/2 tsp crushed cardamom seeds

Cream butter; add sugar, orange juice, orange rind, and egg; beat till light. Add remaining ingredients and mix well.

Roll very thin, cut with floured cutters. Place on greased cookie sheets.

Bake in 425 degree F oven for 6 to 8 minutes.

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PFEFFER NUESSE
From: Annie, TX
Makes 9 dozen

1 pound brown sugar
4 eggs
1 whole lemon rind, grated
1 pound flour (4 cups sifted)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Combine brown sugar and eggs. Add lemon rind. Add flour, baking soda and spices. Form into small balls and place on greased cookie sheets.

Bake in a 350 degree F oven for 15 minutes.

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POLISH KRUSCIKI (FRIED BOWS)
From: Marie, NJ

2 cups plus 1 Tbsp. flour, SIFTED
1 egg, beaten
2 egg yolks, beaten
2 tbsp. butter, melted
1 tbsp. sugar
1/3 cup milk
1 tsp. vanilla
oil (for frying)
powered sugar (for dusting cookies)

Sift flour into a large mixing bowl; set aside.

Mix together eggs, butter and sugar. Add to flour a little at a time mixing thoroughly. Add milk slowly and mix. Mix in vanilla.

Roll out dough as thin as possible. Cut in strips about 3-inches long and 1-inch wide. Cut a slit in the middle of each strip. Take one end and put through the slit. Pull.

Fry in deep oil until very light golden brown. Dust with powdered sugar.

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FROZEN KOLACKY (freeze-ahead dough)
From: Teresa, AR

4 to 5 cups all-purpose flour
3 sticks (1 1/2 cups) Imperial margarine
2 pkg. dry yeast
1/2 cup milk, warmed
3 Tbsp. sugar dissolved in the milk
3 egg yolks
1/2 pint sour cream

Combine flour and margarine; set aside.

Dissolve the yeast in milk-sugar mixture; let rise/proof.

Beat the yolks, add sour cream and the yeast mixture. Mix together all ingredients. Work dough together well, then make 12 even balls. Put the dough in refrigerator overnight, keeping it covered.

TO BAKE:
Roll the dough in circle like pie shape, cut into 8 pieces. Fill with favorite filling, ground nuts, apricot, prunes, etc. Spread the filling over wide end of dough, roll as for crescents. Place on ungreased cookie sheet.

Bake till golden brown in 350 degree F oven.

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FESTIVE CHERRYETTES
From: Lois, WI

"I'm not sure if these are German or not, but my German grandmother made them for years."

3/4 cup shortening
1/4 cup butter, softened
1 teaspoon salt
1/2 cup powdered sugar
2 tablespoons vanilla
2 cups flour
1 cup finely chopped pecans (use the blender)
20 candied cherries

Mix together shortening, butter, salt, sugar, and vanilla. Add flour and pecans and mix into soft dough. Measure out level tablespoonfuls of dough and roll in palms of hands to form round balls. Place on greased baking sheets. Press a little indentation in center of each ball with a thimble and put a half of candied cherry on top of each.

Bake in 325 degree F oven for 25 minutes.

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CZECH KOLACHIE
From: magnolia,ar

"This is a recipe from my husbands great grandmother. She was an immigrant from Czech. These cookies are a favorite of our family every holiday. This recipe also makes a bunch of cookies!!"

10 cups flour
1 lb. shortening
1 tbsp. salt
6 egg yolks
1 (12 oz.) can evaporated milk
1 pkg. yeast
FOR THE FILLING:
3 lbs finely ground walnuts
sugar (to taste)
enough evaporated milk to moisten
2 tsp. vanilla

Mix flour with salt and shortening. In separate bowl, beat yolks and add milk and yeast. Mix with flour mixture. Refrigerate over night.

TO SHAPE AND BAKE:
Combine ingredients for the filling. Roll dough out on sugar about the thickness of a pie crust. Cut into 4 by 4-inch squares. Fill with filling and roll up like a croissant/crescent. Place on well-greased cookie sheets.

Bake at 350 degrees F until light golden.

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ITALIAN FLORENTINES (DOLCE ALLA FIORENTINO)
Source: The International Cookie Cookbook by Nancy Baggett
Makes about 45 (2 1/2-inch) wafers

1 cup sliced unblanched almonds
3 tablespoons unsalted butter
3 tablespoons milk
2 tablespoons clover or orange blossom honey
1 cup sifted powdered sugar
1/4 cup all-purpose or unbleached white flour
1/3 cup very finely diced, candied orange peel
Very finely grated zest of 2 medium oranges
FOR THE CHOCOLATE GLAZE:
1/2 teaspoon solid vegetable shortening
3 1/2 ounces semisweet chocolate, coarsely chopped
2 ounces unsweetened chocolate, coarsely chopped

Preheat oven to 350 degrees F. Line several baking sheets with aluminum foil cut to fit. Generously grease the foil.

Coarsely chop 1/2 cup of the almonds. Set remaining almonds aside for decoration.

Combine butter, milk, honey, and powdered sugar in a medium saucepan. Bring to a boil, stirring, over medium heat and continue to boil the mixture, stirring, for 30 seconds. Remove saucepan from the heat.

Sift flour over the boiled mixture, and stir until smooth. Stir in the chopped almonds, candied orange peel, and orange zest. Drop batter by very small, evenly shaped teaspoonfuls onto the foil, spacing about 3 inches apart. Don't crowd the cookies or make them too large, as they will spread a great deal. Generously sprinkle rounds with the reserved sliced almonds.

Place in the upper third of the oven and bake for 5 to 7 minutes, or until the wafers are rich golden brown, reversing baking sheets from front to back halfway through baking to ensure even browning. Check frequently, as the cookies bake very rapidly once they have begun to color, and make sure to remove them as soon as they are thoroughly baked but not overcooked. (They will be chewy and difficult to remove from the foil if undercooked and taste slightly burned if overcooked.) Remove baking sheets from oven and let stand for 1 minute. Then carefully transfer foil along with the cookies to a flat surface, and let stand until completely cooled.

Carefully peel cookies from the foil. (If the Florentines stick, either they are undercooked or the foil was not greased heavily enough.) The foil may be reused, if desired, but must be thoroughly regreased first, and baking sheets should be allowed to cool before reusing. Continue until all the cookies are baked, cooled, and removed from foil. Place them smooth side up on waxed paper.

TO PREPARE THE GLAZE:
Combine the shortening and semisweet and unsweetened chocolates in the top of a double boiler over barely simmering water. Warm, stirring occasionally, until the mixture is completely melted and smooth.

Using a blunt knife, spread an even layer of warm chocolate glaze over the smooth underside of each cookie. (Don't worry if a bit of the glaze oozes through the lacy holes to the top of the wafers.) Let the wafers stand a few minutes, then draw a pastry comb or the tines of a fork across the chocolate in a wavy pattern for decorative effect, if desired. Let the Florentines stand, glazed side up, until the chocolate sets, about 45 minutes. (Speed up setting by placing the wafers in the refrigerator for a few minutes.)

Store the cookies, refrigerated, in airtight containers with sheets of waxed paper between the layers for up to a week. Florentines may be frozen and then thawed in the refrigerator prior to serving, if desired.

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MILK CHOCOLATE FLORENTINE COOKIES
Makes 3 1/2 dozen sandwich cookies.

2/3 cup butter or margarine
2 cups quick oats, uncooked
1 cup sugar
2/3 cup all-purpose flour
1/4 cp corn syrup
1/4 cup milk
1 tsp vanilla extract
1/4 tsp salt
1 (12 oz) pkg milk chocolate chips

Preheat oven to 375 degrees F.

Melt butter in medium saucepan over low heat. Remove from heat. Stir in oats, sugar, flour, corn syrup, milk, vanilla extract and salt; mix well. Drop by measuring teaspoonfuls, about 3-inches apart, onto foil-lined cookie sheets. Spread thin with rubber spatula.

Bake 5-7 minutes. Cool on cookie sheets.

Melt Nestle Toll House milk chocolate morsels over hot (not boiling) water; stir until smooth.

Peel foil away from cooled cookies. Spread chocolate on flat side of half the cookies. Top with remaining cookies.

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PISTACHIO AND CRANBERRY FLORENTINES
Source: Food and Wine Magazine, December 1994
Makes 36 cookies

4 tablespoons butter
1/3 cup dark brown sugar, packed
2 tablespoons corn syrup, light
1 teaspoon grated orange zest
1/2 cup flour, all-purpose
1/2 cup coarsely chopped pistachio nuts
1/2 cup dried cranberries
3 tablespoons whole pistachios (for decoration)
3 tablespoons cranberries (for decoration)
4 ounces bittersweet chocolate (imported preferred)

Preheat oven to 350 degrees F. Butter 2 large heavy cookie sheets.

In a heavy medium saucepan, combine the butter, sugar and corn syrup. Bring to a simmer over moderate heat, stirring constantly, until the mixture is smooth, about 3 minutes.

Remove from the heat and whisk in the orange zest and flour until completely smooth. Stir in the 1/2 cup each of pistachios and cranberries. Drop the mixture by rounded 1/2 teaspoons onto the prepared cooking sheet; allow 2 inches between each mound for the batter to spread.

Bake 1 pan at a time for about 12 minutes, or until the cookies are evenly browned and lacy. Let cook for 30 seconds on the sheet, then transfer them to a rack. If the last few cookies harden on the pan, return them to the oven for about 30 seconds to soften.

When the cookies are completely cool, spoon a half teaspoon mound of the melted chocolate onto each one. Press a whole pistachio and a dried cranberry into the chocolate. When the chocolate is completely set, pack the cookies in an airtight tin between sheets of wax paper and store for up to 3 days.

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GRANDMA SALLY'S HAMENTASCHEN
Source: Emily Epstein

"I scored a bit of a coup this summer: I visited my grandmother in Florida, who seldom cooks anymore, and copied a bunch of her recipes. I haven't actually made this recipe, but I've been enjoying the hamentaschen for years. For poppyseed filling, I think I'd just use the solo filling from the can. I've made my own hamentaschen using various jams for filling, with some success. Good luck."

FOR THE DOUGH:
1 1/4 cups melted shortening
1 cup sugar
3 eggs, beaten
1 grated lemon (whole fruit, not just peel)
4 cups flour (scant), sifted with:
1 tsp. salt
3 tsp. baking powder
FOR THE FILLING (FILLS 1/2 OF DOUGH RECIPE):
2 lb. partly cooked pitted prunes
5 or 6 Tbsp jelly (whatever kind you have on hand)
1 cup raisins
1 orange (or 1/2 lemon)
1 cup chopped nuts
Shake of cinnamon

Combine the dough ingredients to form dough.

Grind the filling ingredients together with a food grinder.

Roll out the dough and cut circles with a glass. Put a spoonful of filling In the center of each circle, and fold up sides of the dough to form triangular filled cookies.

Bake at 400 degrees F until lightly browned.

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NEAPOLITAN RAINBOW COOKIES
Source: Eileen & Bob Holze

1 (8 oz.) can almond paste
1 1/2 cups butter
1 cup sugar
4 eggs, separated
1 tsp. almond extract
2 cups sifted flour
1/4 tsp. salt
apricot or raspberry jam
1 (6 oz.) pkg. semi sweet chocolate chips

Grease 3 (13x9x2-inch) pans. Line with waxed paper. Grease again. Set aside.

Break up almond paste in large bowl. Add butter, sugar, egg yolks, and almond extract. Beat for 5 minutes. Beat in flour and salt. Mix well; set aside.

Beat egg whites in small bowl until stiff. With a wooden spoon fold into almond mixture. Separate batter into 3 bowls. Add red food coloring to one, green coloring to another, and yellow to the third. Stir each color well. Pour each color into a separate prepared pan.

Bake at 350 degrees F for 15 minutes. Cool in pans.

Remove from pans and onto large cutting board lined with waxed paper. Place green layer and spread with jam. Place yellow layer on jam-covered green layer and spread with jam. Top with pink layer. Cover with waxed paper and weigh down with book. Refrigerate about 1 hour.

Melt chocolate chips over low flame, with a drop of oil mixed in to make it smooth and shiny. Spread half of the chocolate on top and sides of cake. Refrigerate until chocolate is firm.

Turn cake over and spread chocolate to frost the remaining unfrosted side. Refrigerate again. When chocolate is dry, cut cake into small rectangles.

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SPUMONI COOKIES
Source: The Betty Crocker Cookbook

1 cup butter, softened
1/2 cup sugar
1 stp vanilla
1 egg
2 1/4 cups flour
1/4 cup chopped pistachios or toasted almonds
6 drops green food coloring
1 (1 oz) square unweetened chocolate, melted and cooled
2 tbsp finely chopped maraschino cherries, drained
1/2 tsp salt

Line bottom and ends of loaf pan (9x5x3) with aluminum foil, allowing ends of foil to extend 5-inches over each end of pan.

Mix butter, sugar, vanilla and eggs. Stir in flour and salt. Divide dough into 3 equal parts. Mix nuts and food coloring in one part. Mix chocolate into 1 part; mix cherries into remaining part.

Press nut dough evenly in bottom of the prepared pan. Press chocolate dough on top of nut dough. Press cherry dough on top of chocolate dough. Cover dough with extended ends of foil. Refrigerate at least 2 hours or overnight.

WHEN READY TO BAKE:
Heat oven to 375 degrees F.

Remove foil and dough from pan; remove foil. Cut dough crosswise into 1/4-inch slices; cut each slice into half. Place about 1-inch apart on ungreased cookie sheet.

Bake cookies until set, about 10 minutes. Immediately remove from cookie sheet.

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LANGUES-DE-CHAT
From: Judy/AZ
Source: Martha Stewart
Makes about 5 dozen (3-inch) cookies

1 cup unbleached all-purpose flour
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter, room temperature, cut into small pieces, plus more for the cookie sheet
1/2 cup superfine sugar
3 large egg whites
1/2 teaspoon pure vanilla
Zest of 1 lemon, grated
8 ounces bittersweet chocolate, chopped
1 tablespoon corn syrup
1 cup chopped pistachios

Heat oven to 400 degrees F. Lightly butter a heavy cookie sheet.

Sift the flour 3 times with the salt; set aside.

In bowl of an electric mixer with the paddle attachment, cream the butter. Add the sugar and continue to beat until creamy, about 2 to 3 minutes. Beat in the egg whites, one at a time. Add the vanilla. Scrape down the sides of the bowl with a rubber spatula. Add flour gradually, scraping down the sides. Stir in the lemon zest.

Transfer the batter to a large pastry bag fitted with a #2B tip and a large Size coupler. Pipe out cookies in an "s" shape, about 3-inches long. Repeat "s" pattern in reverse.

Bake until the edges are golden brown, about 12 to 15 minutes. Transfer to a cooling rack. They will become crisp as they cool.

Combine the chocolate and corn syrup in a double boiler over simmering water; stir occasionally with a rubber spatula until smooth.

Using a small offset spatula or knife, spread cookie with chocolate and top with another cookie to form a sandwich. Dip about 1 inch of each cooled cookie into chocolate and roll to coat with pistachios, let dry.

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Mexican Wedding Cakes (cookies)
From: Amy. Ut
Makes 4 dozen cookies

1 cup butter or margarine
1/2 cup sifted confectioner's sugar (plus additional for coating baked cookies)
1 teaspoon vanilla
2 1/4 cups all purpose flour
1/4 teaspoon salt
3/4 cups finely chopped nuts

Mix in order given and chill about 3 hours.

Roll into balls the size of walnuts. Place on ungreased cookie sheets.

Bake in a 250-300 degree F oven for 45 minutes until set, but not brown. While still warm roll in confectioner's sugar. Cool and roll in confectioner's sugar again.

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SWEDISH CHOCOLATE OATMEAL DROPS
From: Amy. Ut
Makes about 5 dozen cookies

1 cup shortening
1/4 cup sugar
1 egg, beaten
3 Tablespoons unsweetened cocoa powder
1/2 cup all purpose flour
2 1/2 cups quick cooking rolled oats

Melt shortening and cool. Add sugar and beat until light. Add egg, cocoa powder, flour and oats. Drop by teaspoons onto a greased cookie sheet.

Bake at 350 degrees F for about 12 minutes.

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CHINESE ALMOND COOKIES
From: Bill,DC
Source: Jo Anne Merrill
Makes about 36 cookies

2 1/2 cups all-purpose flour
3/4 cup sugar
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup margarine
1 large egg
3 tablespoons water
1 teaspoon almond extract
36 blanched almonds
1 egg yolks

Place in large bowl the flour sifted with sugar, salt and baking powder. Use a pastry blender to cut in margarine (or butter) until mixture resembles coarse cornmeal.

Beat egg with 2 tablespoons water and almond extract. Add to flour mixture and mix with fork until dough leaves side of bowl. Knead dough on a lightly floured surface until smooth. Wrap in waxed paper and refrigerate for 1 hour.

WHEN READY TO BAKE:
Form dough into balls 1-inch in diameter and place 3 inches apart on ungreased cookie sheets. Using palm of hand, flatten each ball to 1/4-inch thick. Keep dough in a circle shape. Press whole almond in center of cookie. Combine egg yolk with 1 tablespoon water. Brush onto each cookie.

Bake in preheated 350 degree F oven for 20 to 25 minutes, or until golden brown. Remove to wire racks to cool.

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MOLASSES INDIAN ELEPHANT COOKIES
From: Bill,DC
Source: Jo Anne Merrill
Makes about 40 large cookies

4 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
3 large eggs
1 cup light molasses
1/4 cup cider vinegar

Sift together the flour, cinnamon, ginger, baking soda and salt. Set aside.

Place shortening, sugar and eggs in a large mixing bowl. Use an electric mixer set at medium speed to cream mixture until smooth and fluffy. Use low speed to beat in molasses and vinegar. Cover tightly and refrigerate 1 hour or more. Drop dough by tablespoonfuls, 3 inches apart, onto lightly greased cookie sheets. Just before baking, make a face or design with raisins or small pieces of dates on each cookie.

Bake in preheated 375 degree F oven for 10-12 minutes or until set when lightly touched. Remove from cookie sheets and place on wire racks to cool completely.

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VIENNESE RASPBERRY SQUARES
From: SueA, CA
Source: Better Homes and Gardens Christmas Cookies, 1991
Makes 36 squares

These elegant bars are similar to the classic Austrian dessert Linzer torte.

2 egg whites
1/3 cup margarine or butter (I vote for butter)
1 cup all-purpose flour
1/3 cup sugar
2 egg yolks
1/4 teaspoon cream of tartar
2/3 cup powdered sugar
1 cup finely chopped toasted almonds of walnuts
1/3 cup red raspberry, peach or apricot preserves

Place egg whites in a medium mixing bowl and let stand at room temperature for 30 minutes.

TO MAKE THE CRUST:
In another medium mixing bowl beat margarine or butter with an electric mixer on medium to high speed about 30 seconds or till softened. Add about half of the flour, the sugar, and egg yolks. Beat on medium to high speed till thoroughly combined, scraping sides of bowl often. Stir in remaining flour. Press mixture into an ungreased 9x9x2inch baking pan.

Bake in a 350 degree F oven for 15 minutes.

TO MAKE THE MERINGUE TOPPING:
Meanwhile, thoroughly wash and dry the beaters. For meringue topping, add cream of tartar to the egg whites. Beat on medium speed till soft peaks form (tips curl). Gradually add powdered sugar, beating till stiff peaks form (tips stand straight). Gently fold in nuts. Set meringue topping aside.

TO FINISH TOPPING AND BAKING:
Spread preserves over top of the hot baked crust. Carefully spread meringue topping over the preserves layer.

Bake in the 350 degree F oven about 20 minutes more or till top is golden. Cool in pan on a wire rack. Cut into squares.
Store, covered, in the refrigerator.

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DUTCH BUTTER COOKIES
From: SueA, CA
Source: Woman's Day Family Holiday Favorites, 1991

3 cups all-purpose flour
1 1/2 cups (3 sticks) butter, softened
1 cup firmly packed dark-brown sugar
1 cup granulated sugar
1/2 cup slivered almonds
1/2 teaspoon ground cinnamon

Preheat oven to 375 degrees F.

In large bowl with clean hands, work all ingredients together until smooth and firm dough forms (I usually resort to the food processor), about 5 minutes. Divide evenly and spread in two (9 by 9-inch) baking pans.

Bake 13 to 14 minutes or until golden brown; do not overcook. Cool on wire racks no longer than 5 minutes. Cut into 1 by 1 1/2-inch rectangles. Cool completely in pans. Store in airtight containers.

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HAZELNUT COOKIES (BISCOTTINI DI NOCCIOLE)
From: SueA, CA
Source: Best of Bon Appetit 1984
Makes about 2 1/2 dozen

This dough is ready in seconds.

3/4 cup hazelnuts (4 ounces)
2/3 cup sugar
2 egg yolks
1 teaspoon vanilla
I/2 teaspoon grated lemon peel
Pinch of salt
Sugar

Halve 15 hazelnuts, using sharp knife; set aside. Finely grind remaining nuts in processor. Blend in sugar thoroughly. With machine running, add yolks, vanilla, lemon peel and salt through feed tube and process until mixture forms ball, adding drops of water if necessary to make workable dough. Wrap dough in plastic or foil. Refrigerate 2 hours. (Can be prepared 1 day ahead to this point.)

WHEN READY TO BAKE:
Preheat oven to 350 degrees F. Grease baking sheets.

Form dough into 3/4-inch balls. Arrange on prepared sheets, spacing 3 inches apart. Flatten to 1/8-inch thickness using bottom of glass dipped in sugar, twisting glass to prevent sticking. Firmly press hazelnut half, cut side down, into each cookie.

Bake until cookies are dry and slightly golden, about 10 minutes. Immediately transfer cookies to racks. Cool completely. Store in airtight container.