TALK TKL Recipe Chat Room - Week of November 10, 1997
Holiday Cookie Exchange: Assorted Ethnic Cookies - Part 1 (of 2)

Mark's Lebkuchen
Medianyky (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
Rugelah and Hamentaschen
Neopolitan 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)

SueA,CA (01:24:08 am) : MARK'S LEBKUCHEN
"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 cinnamon,
3/4 cup packed brown sugar
1 teaspoon cloves
1 teaspoon allspice
1 teaspoon nutmeg
1 egg
1/2 teaspoon soda
1 teaspoon grated lemon peel
1/3 cup cut-up citron
1 tablespoon lemon juice
1/3 cup chopped nuts
Glazing Icing (below)

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.
Heat oven to 400°. 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. Make about 5 dozen cookies.

GLAZING ICING
Mix 1 cup sugar and 1/2 cup water in small saucepan. Cook over medium heat
to 230° 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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Betsy-TKL (6:56:09 pm) :
Title: Medianyky (Honey Cookies)
Categories: Cookies, Christmas, Russian, Ethnic, Holidays
Yield: 12 servings

4 c Unbleached All-Purpose Flour
1 ts Ground Cinnamon
1/2 ts Ground Cloves
1/2 ts Ground Ginger
1/2 ts Ground Nutmeg
1 c Powdered Sugar
2 ts Baking Powder
2 Extra Large Eggs
1 c Honey
2 tb Chopped Orange Peel
1 lg 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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Judi Mae, CA (10:16:11 am) :
---------- Recipe via Meal-Master (tm) v8.04

Title: Bizcochitos #1
Categories: Cookies, Mexican
Yield: 48 servings

1 c Lard or shortening
1 Egg
1 1/2 t Baking powder
1 t Anise seed
----------TOPPING----------
1 T Cinnamon
1/2 c Sugar
3 c Flour
1/2 t Salt
3 T Sweet wine
1/4 c Sugar

Cream fat and sugar until quite creamy. Add egg and beat until very fluffy.
Sift together flour, baking powder and salt; add to creamed mixture. Stir in
wine
and anise seed. Roll dough to 1/4" 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.

Shared by Judi M. Phelps.
jphelps@slip.net or jphelps@best.com

-----

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Betsy-TKL (07:41:01 am) :
Newsgroups: rec.food.recipes
From: LAURA@server1.fasis.yorku.ca

Fattigmann
(A Traditional Norwegian Christmas Favorite)

10 egg yolks
2 egg whites
3/4 cup of sugar
1/4 cup brandy
1 cup heavy cream
5 cups sifted all purpose flour
2 teaspoons ground cardamom
lard for frying

1) Beat egg yolks, egg whites, sugar and brandy until very
thick. Add cream slowly, stirring well.

2) 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.

3) Heat lard to 365 to 370 degrees in a deep sauce pan.

4) Roll dough, a small portion at a time, 1/16 inch thick
on a floured surface.

5) Using a floured knife or pastry wheel, cut into diamond
shapes, 5" x 2"; make a lengthwise slit in the centre of
each diamond. Pull the tip of one end through each slit
and tuck back under itself.

6) Deep fry 1 to to minutes, or until golden brown,
turning once. Drain and cool.

7) Sprinkle cookies with confectioners' sugar. Store in
tight covered containers.

Makes about 6 dozen cookies.
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Betsy-TKL (07:42:54 am) :
Newsgroups: rec.food.recipes
From: arve.storvik@ub.uio.no (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.

Fattigmann / Poor Man

Ingredients:
4 egg yolks
1 whole egg
4 Tb sugar
3 Tb heavy cream
1 Tb cognac
1/2 tsp grated lemon peel
1/2 tsp cardamom
approx. 180 g/6 oz/1 1/4 cups flour

Beat egg yolks, egg and sugar light and fluffy. Beat vream 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.
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 cooky
through the cut to give the cookies their charachteristic shape.
Bake golden brown in deep fat or oil for 2-3 minutes. Cool on absorbent
paper.

In my home we are always two baking this: One rolling and shaping, one
baking.
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Betsy-TKL (07:43:50 am) :
From: Aruna Viswadoss (av9y@poe.acc.virginia.edu)
Newsgroups: rec.food.recipes

Holiday Spicy Orange thins:

1 c soft butter or margarine
1 and 1/2 c sugar
grated rind of 1 orange
1 egg
4 c sifted flour
3/4 tsp salt
1 tsp cinnamon
1/2 tsp crushed cardamom seeds
1/2 c nuts ground fine
1/4 c orange juice

Cream butter; add sugar, orange rind, and egg; beat till light.
Add remaining ingrdients and mix well. Roll very thin, cut with
floured cutters. Bake in 425 F oven 6 to 8 minutes. Makes 10 dozen.
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Annie, TX (08:01:35 am) : Pfeffer Nuesse
1 pound flour (4 cups sifted)
1 pound brown sugar
4 eggs
1 whole lemon rind, grated
1/2 teaspoon nutmeg
1 teaspoon cinnamon
1/2 teaspoon cloves
1 teaspoon soda

Combine brown sugar and eggs. Add lemon rind. Add flour, soda and spices.
Form into small balls and bake on greased cookie sheet 15 minutes at 350
degrees. Yield: 9 dozen
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Marie, NJ (09:14:00 am) : Polish Krusciki

2 cups plus 1 Tbs. SIFTED flour
1 egg (beaten)
2 egg yolks (beaten)
2 tab. melted butter
1 tab. sugar
1/3 cup milk
1 teasp. vanilla

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

Roll out dought as thin as possible. Cut in strips about 3 inches long and
one 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.

inches long and 1 inch wide
Add
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Teresa, AR (09:24:53 am) : Frozen Kolacky

4-5 cups all-purpose flour
3 egg yolks
2 pkg. dry yeast
3 sticks Imperial margarine
1/2 pt. sour cream
1/2 cup mild
3 Tbsp. surar dissolved in the milk

Work the dough real good, flour with margarine. Then dissolve the yeast in
1/2 cup milk with the sugar. Let rise. Beat the yolks, add sour cream and
the yeast with the milk. Mix together all ingredients. Work well, then make
12 even balls. Put the dough in refrigerator overnight, keeping it covered.
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
and bake till golden brown in 350 degree oven.
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Betsy-TKL (09:33:57 am) :
Lois, WI (11:07:58 am) : I'm not sure if these are German or not, but my
German grandmother made them for years.
Festive Cherryettes
3/4 Cup shortening
1/4 cup butter
1 teaspoon salt
1/2 cup powdered sugar
2 tablespoons vanilla
2 cups flour
1 cup. pecans, chopped finely (use the blender)
20 candied cherries
Blend 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 sandied cherry on top of each. Bake in
325 degree oven, 25 minutes.
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magnolia,ar (3:17:50 pm) : czech kolachie

10 cups flour
1 lb. shortening
1tb salt
1pkg yeast
6 egg yolks
2 sm. cans evaporated milk

filling; 3 lbs finely ground walnuts
sugar to taste
enough evap. milk to moisten
2tsp. vanila

mix flour salt and shortening. in seperate bowl, beat yolks and add milk and
yeast. mix with flour mixture. refrigerate over night.

roll dough out on sugar. about the depth of a pie crust. cut into 4in by 4in
squares. fill with filling and roll up like a croisant. bake at 350 until
light gold. bake on well greased cookie sheet.

this is a recipe from my husbands great grandmother. she was an imigrant
from czech. these cookies are a favorite of our family every holiday. this
recipe also makes a bunch of cookies!!
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Betsy-TKL (4:42:48 pm) :
Date: Thu, 27 Oct 1994 13:51:23 EDT
From: Felicia Pickering (MNHAN063@SIVM.SI.EDU)

Florentines (Dolce Alla Fiorentino) - Italian cookies

Recipe is from _The International Cookie Cookbook_ by Nancy Baggett

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

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 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.

Makes about 45 2 1/2-inch wafers.
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Betsy-TKL (9:53:02 pm) :
Title: MILK CHOCOLATE FLORENTINE COOKIES
Categories: Cookies
Yield: 42 servings

2/3 c Butter or margarine
2 c Quick oats, uncooked
1 c Sugar
2/3 c All-purpose flour
1/4 c Corn syrup
1/4 c Milk
1 t Vanilla extract
1/4 t Salt
1 pk NESTLE Toll House milk chocolate morsels (11.5 oz)

Preheat oven to 375'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" apart, onto foil-lined cookie
sheets. Spread thin with rubber spatula.

Bake 5-7 minutes. Cool on cookie sheets. Peel foil away from cookies.

Melt Nestle Toll House milk chocolate morsels over hot (not boiling) water;
stir until smooth. Spread chocolate on flat side of half the cookies. Top
with remaining cookies.

Makes 3 1/2 dozen sandwich cookies.
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Betsy-TKL (09:03:55 am) :
PISTACHIO AND CRANBERRY FLORENTINES

Recipe By : FOOD AND WINE DEC. '94.
Serving Size : 36

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons butter
1/3 cup dark brown sugar -- packed
2 tablespoons corn syrup, light
1 teaspoon orange zest -- grated
1/2 cup flour, all-purpose
1/2 cup pistachio nuts -- coarsely chopped
3 tablespoons pistachio nuts -- for decoration
1/2 cup cranberries -- dried
3 tablespoons cranberries -- for decoration
4 ounces bittersweet chocolate -- imported

Preheat oven to 350 degrees. 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 c. 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 mojnd 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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NOTES : Copied by Tom Shunick 12/94
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Betsy-TKL (4:45:06 pm) :
From: epsteine@spot.Colorado.EDU (Emily Epstein)
Subject: Rugelah and Hamentaschen
Date: Thu, 29 Sep 1994 04:59:33 GMT

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, including:

Grandma Sally's Hamentaschen

Dough:
1 1/4 c. melted shortening
1 c. sugar
3 eggs, beaten
1 grated lemon (whole fruit, not just peel)
4 c. flour (scant), sifted with:
1 tsp. salt
3 tsp. baking powder

Filling (fills 1/2 of dough recipe):
2 lb. partly cooked pitted prunes
5 or 6 Tb jelly (whatever kind you have on hand)
1 c. raisins
1 orange or 1/2 lemon
1 c. 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 F until lightly browned.

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
th
can. I've made my own hamentaschen using various jams for filling, with some
success. Good luck.

Emily Epstein
epsteine@spot.colorado.edu
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Betsy-TKL (4:46:19 pm) :
Date: Thu, 1 Feb 1996 12:21:16 -0500
To: mm-recipes@idiscover.net
From: beck4@pipeline.com (Eileen & Bob Holze)

Neopolitan Rainbow Cookies

Oven Temp:350

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
6 oz. 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.
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 pans and bake at 350F for 15 minutes. Remove from pans
and onto large cutting board lined with waxed paper. Place green layer and
spread with jam. Top with pink layer. Cover with waxed paper and weigh down
with book.
Refrigerate about 1 hour. Melt chips over low flame, with a drop of il mixed
in to make it smooth and shiny. Spread chocolate on top and sides of cake.
Refrigerate until chocolate is firm. Turn cake over and spread more
chocolate on top.
Refrigerate again. When chocolate is dry you cut cake into small rectangles.

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Betsy-TKL (10:10:09 pm) :
Title: Spumoni Cookies
Categories: Cookies, Xmas-93
Yield: 78 servings

1 c Butter, softened
1/2 c Sugar
1 ts Vanilla
1 Egg
2 1/4 c Flour
1/4 c Chopped pistachios or toasted almonds
6 dr Green food coloring
1 oz Unweetened chocolate melted and cooled
2 tb Finely chopped marschino cherries, drained
1/2 ts Salt

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. Line bottom and ends of loaf
pan (9x5x3) with aluminum foil, allowing ends of foil to extend 5-inches
over each end of pan. Pless nut dough evenly in bottom of 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 but no longer than six weeks. Heat oven to 375¯F. Remove foil
& dough from pan; remeove 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.

Betty Crocker Cookbook
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Judy/AZ (5:02:27 pm) : This recipe came from Martha Stewart.

LANGUES-DE-CHAT

Makes About 5 Dozen 3-Inch Cookies

1/4 pound (1 stick) unsalted butter, room temperature, cut into small
pieces, plus
more for the cookie sheet
1/2 cup superfine sugar
1 cup unbleached all-purpose flour
1/4 teaspoon salt
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°. Lightly butter a heavy cookie sheet.

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. Sift the
flour 3
times with the salt. 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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Amy. Ut (5:39:16 pm) : Mexican Wedding Cakes ( cookies)
1 cup butter or margarine
1/2 cup sifted confectioner's sugar
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. Bake 250 - 300 for 45 minutes. Set but not brown
While still warm roll in confectioner's sugar. Cool and roll in
confectioner's sugar again. Makes 4 dozen
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Amy. Ut (5:43:11 pm) : Swedish Chocolate Oatmeal Drops

1 cup shortening
1/4 cup sugar
1 egg, beaten
3 Tablespoons unsweetened cocoa
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,
fllour and oats. Drop by teaspoons onto a greased cookie sheet. Bake at 350
for about 12 minute. Makes about 5 dozen
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Bill,DC (6:56:45 pm) : * Exported from MasterCook *

Chinese Almond Cookies

Recipe By : Jo Anne Merrill
Serving Size : 36 Preparation Time :2:00
Categories : Cookies Chinese

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

1. 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.
2. Beat egg with 2 tablespoons water and almond extract. Add to flour
mixture and mix with fork until dough leaves side of bowl.
3. Knead dough on a lightly floured surface until smooth. Wrap in waxed
paper and refrigerate for 1 hour.
4. 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.
5. Combine egg yolk with 1 tablespoon water. Brush onto each cookie.
6. Bake in preheated 350-degree oven for 20 to 25 minutes, or until golden
brown. Remove to wire racks to cool.

Yield: about 36 cookies.

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Bill,DC (6:58:53 pm) : * Exported from MasterCook *

Molasses Indian Elephant Cookies

Recipe By : Jo Anne Merrill
Serving Size : 40 Preparation Time :1:30
Categories : Cookies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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

1. Sift together the flour, cinnamon, ginger, baking soda and salt. Set
aside.
2. 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.
3. 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 oven for 10-12
minutes or until set when lightly touched.
4. Remove from cookie sheets and place on wire racks to cool completely.

Yield: about 40 large cookies.

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SueA, CA (8:07:00 pm) : Viennese Raspberry Squares

These elegant bars are similar to the classic Austrian desset 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.
For 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° oven for 15 minutes.
Meonwhile, 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.

Spread preserves over top of the hot baked crust. Carefully spread meringue
topping over the preserves layer. Bake in the 350° 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. Makes 36.
From BH and G Christmas Cookies 1991
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SueA, CA (8:07:58 pm) : Dutch Butter Cookies
3 cups all-purpose flour
1 1/2 cups (3 sticks) butter, softened
1 cup fimly packed dark-brown sugar
1 cup granulated sugar
1/2 cup slivered almonds
1/2 teaspoon cinnamon

Preheat oven to 375 degrees. 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 into 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.
From Womans Day Family Holiday Favorites 1991

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SueA, CA (8:11:02 pm) : HAZELNUT COOKIES (Biscottini Di Nocciole)
This dough is ready in seconds.

Makes about 2 1 /2 dozen

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.)

Preheat oven to 350°F. Grease baking sheets. Form dough into 3/4 inch balls.
Arrange on prepared sheets, spacing 3 inches apart. Flatten to l/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. Immediatelv
transfer cookies to racks. Cool completely. Store in airtight container.
From Best of Bon Appetit 1984

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END OF FILE - Part 1 (of 2)

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