Recipes (25): Assorted Ethnic Cookies Part 2

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

Sweet Beans (Fave Dolci)
Mustaches (Mostaccioli)
Anise Stars
Italian Anise Pillows
Sesame Anise Melts
Dutch Boterkoek
Almond Cookies II - {Almendrados}
Fattigmand
Greek Cookies (Kouradiedes)
White Spritz Cookies (Germany)
Walnut Butter Cookies (Greece)
Mincemeat Cookies (Britain)
Cardamom-Spice Cookies (Swedish)
Cinnamon-Chocolate Mexican Cookies
Mexican Tile Cookies
Spicy Speculaas Strips (Dutch)
Honey Walnut Balls (Greek)
Chocolate Pfeffernuesse
Greek Cookies (Kouradiedes)
Anzac Biscuits
Springerle
Norwegian Molasses Cookies
Fortune Cookies
German Filbert Cookies
Brown Sugar Molded Cookies
Speculaas (molded cookies)

SueA, CA (8:14:24 pm) : SWEET BEANS (Fave Dolci)

Chewy cookies from southern Italy that are served on All Souls'Day. The
custom stems from the ancient tradition of offering beans to Pluto and
Proserpina, god and goddess of the underworld in Roman mythology.
Makes about 5 dozen

1 cup unblanched almonds
1 cup sugar
1/3 cup unsalted butter, cut into 1/2-inch pieces
1 egg
2 teaspoons grated lemon peel
1 teaspoon orange flower water
1/2 teaspoon cinnamon
l/2 cup plus 2 tablespoons all purpose flour

Grind almonds finely in processor using on/off turns. Add sugar and blend
until powdery. Add butter, egg, lemon peel, orange flower water and cinnamon
and process to paste. Mix in flour until just incorporated, using several
on/off turns (dough will be sticky). Transfer to medium bowl. Cover with
plastic. Refrigerate dough overnight.

Preheat oven to 350 F. Grease and flour baking sheets. Roll rounded
teaspoons of dough into short thick cylinders. Arrange on prepared sheets,
spacing 2 inches apart. Using finger or handle of wooden spoon, press
indentation in side of each to form into lima bean shape. Flatten slightly
with hands. Bake until cookies are just beginning to color, about 16
minutes. Cool on baking sheets 5 minutes; transfer to racks and cool
completely. Store in airtight container.
From The Best of Bon Appetit 1984

I know they are traditionally for another holiday but sometimes I live on
the edge and make them for Christmas anyway. I like the way they fit into a
tray of a lot of different cookies. (orange flower water can be found in the
mixes section of the liquor deparment or in gourmet type stores)

----------------------------------------------------------------------------
SueA, CA (8:19:05 pm) : MUSTACHES (Mostaccioli)

A Neapolitan specialty, made almost entirely of ground nuts. Mostaccioli are
best the day after baking.

Makes about 2 1/2 dozen

1 cup hazelnuts (about 4 ounces)
1 cup walnuts (4 ounces)
1/3 cup honey
1 egg white
1 tablespoon unsweetened cocoa powder
l/2 teaspoon cinnamon
1/8 teaspoon ground cloves
Pinch of salt
1/3 cup all purpose flour
Powdered sugar
Icing
1/2 cup powdered sugar, sifted
1 tablespoon egg white, beaten to blend
1 to 2 teaspoons orange liqueur

Preheat oven to 275 F. Grease baking sheet. Finely grind nuts in processor.
Add honey, egg white, cocoa, spices and salt and blend to paste. Add flour
and mix using on/off turns until just incorporated (dough will be sticky).

Place dough on work surface heavily dusted with sifted powdered sugar. Sift
more sugar over dough. Gently roll dough out to thickness of 3/8 inch. Cut
into 1 x 1 1/2-inch bars using knife dusted with powdered sugar. Arrange on
prepared sheet, spacing 1 inch apart. Bake cookies until firm and tops
appear dry, 25 to 30 minutes. Cool cookies completely on racks.

For icing: Blend l/2 cup powdered sugar and egg white. Mix in enough liqueur
to make thick but pourable icing.

Set racks on waxed paper; arrange cooled cookies on racks with edges
touching. Drizzle icing over cookies in irregular lines. Separate cookies.
Let stand until icing is dry. Store in airtight container.
The Best of Bon Appetit 1984
----------------------------------------------------------------------------
Vicki,La (8:25:35 pm) : Anise Stars

2 1/2 dl wheat flour
1/2 dl sugar (generous)
1 tsp freshly-ground anise (or 1 1/2 tsp powdered anise)
1/2 egg or 1 egg yolk
100 gr butter or margarine
Frosting:
1 dl icing (confectioner's) sugar
1 TBS water or anise liquor
1/2 tsp ground anise
(red or green candy colouring)
(small ball-shaped candies, for garnish)

Cookies: Mix together flour, sugar and anise. Add half an egg (or egg
yolk), and butter in pieces. Stir the dough quickly into smooth paste.
Wrap the dough in foil and let it harden in the fridge for 1 hour. Roll
the dough into a thin (3 millimetres) round (or square). Use a
star-shaped cookie-cutter (mold) to cut out cookies. Transfer ready
cookies onto a cookie sheet. Keep rolling the dough and cutting stars
until all dough is used up. Bake the cookies in a 200C (approx. 415 F.)
for 6 - 8 minutes until golden brown. Cool them an the cookie sheet.
Frosting: Mix together icing sugar, water (or liqueur) until smooth.
(Colour the frosting green or red). Frost the cookies and garnish them
with miniature candies, if desired. Let the frosting stiffen completely
before transferring cookies into jar or cookie tin.

----------------------------------------------------------------------------
Vicki,La (8:27:32 pm) : Italian Anise Pillows

4 C flour
1 C sugar
1 C margarine/butter
3 eggs
5 tsp baking pwd
1/2 tsp salt
3/4 tsp anise extract
1-3 tsp ground anise seeds
Combine ingredients in mixing bowl, mix at low speed with electric
mixer until well blended. Preheat oven to 400 degrees. Shape 1 heaping
tsp dough into 1 1/2" oval. Place dough 1" apart on ungreased cookie
sheet. Bake 10 min. or until lightly browned. Store in tightly covered
container. Makes approx. 5 doz.

Ice with buttercream frosting: (my own recipe)
1 1/2 - 2 C confectioner's sugar
2 Tbsp butter/marg
milk to make spreadable consistency
1/2 tsp anise flavoring
pinch of salt
Combine ingredients until spreadable consistency.

Decorate frosted cookies immediately with holiday or colored sprinkles.

Here is another cookie with anise flavoring - Mexican origin

Sesame Anise Melts

2 C flour
1/4 tsp baking soda
3/4 C lard (I use butter Crisco)
3/4 C granulated sugar
1 Tbsp anise seed, crushed
1/4 tsp salt
1 egg
1 C toasted sesame seeds

Preheat oven to 400 degrees. Grease 4 large baking sheets. In medium
bowl, combine flour and baking soda; set aside. In a large mixing bowl,
beat lard, sugar, anise seed and salt until light and fluffy. Beat in
egg. Stir in flour mixture 1/2 C at a time, blending well after each
addition.

Place sesame seed in a medium bowl. Divide dough in quarters; return
all but one portion to refrigerator. With floured hands roll rounded
teaspoons of dough into 1-inch balls. Roll in sesame seed, coating all
sides. Arrange balls, 1 1/2 inches apart, on prepared baking sheets.
Use the bottom of a glass to flatten balls to about a 1/4" thickness.
Repeat with remaining dough.

Bake 6-9 min., or until browned around edges. Cool on racks. Store in
an airtight container at room temperature 10 days, freeze for longer
storage. These cookies are very fragile, so store carefeully.

Bon Appe'tit!! Nannette
----------------------------------------------------------------------------
Vicki,La (8:50:04 pm) : Dutch Boterkoek
Dutch as in "from The Netherlands", this is a soft, creamy cake.
Not for calorie-shy people!
Boterkoek (pronounce as "bow-turr-cook") = butter cake

100 gram soft white sugar
100 gram fine sugar (not powdered)
200 gram butter (no substitutes)
225 gram flour (all purpose)
1 Tbs grated lemon rind
3 gram salt
1 egg, beaten with a fork
(1 oz = approx 30 gram, I *do* hope you have scales :-})

Mix all ingredients except egg; press into greased baking pan
(use a low, pizza-like pan). The dough should be about three-
quarters of an inch to one inch thick. Smooth the dough with the
back of a spoon and make decorating squares with the tines of
a fork or the blunt side of a knife.
Brush with egg.

Preheat oven to 190C/400F.
When oven is hot, brush the cake with egg again.
Bake for 20 minutes.
Remove from pan when still warm, or the butter will make it stick.

Cut in small (4x4 cm or 1.5x1.5 inch) squares or wedges and
serve with coffee or tea.

Variation:
- mix half of the beaten egg (which you'd be giving to the
cat anyway ;-) through the dough
- decorate with half almonds on top before baking
- divide the dough in half; put half in the baking pan, top
with a thin layer of almond paste, cover with second half
of dough
- add almond or vanilla extract to the dough

----------------------------------------------------------------------------
Judi Mae, CA (9:42:39 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Almond Cookies II - {Almendrados}
Categories: Cookies, Spanish
Yield: 20 cookies

1 1/3 c Blanched almonds
10 Blanched almonds; split
-lengthwise in two; for
-garnishing
2/3 c Sugar
2 Egg whites
1 pn Salt

Preheat oven to 400 degrees. Grind the 1-1/3 cups blanched almonds to a fine
paste in electric blender or mortar. Mix ground almonds with sugar and salt.
Fold in egg whites beaten to a stiff peak.

For each cookie, drop equivalent of heaping 1/2 teaspoon of mixture onto
buttered sheet. Top each cookie with half an almond. Bake in 400 degree oven
until cookies are lightly browned on top
approximately 10 minutes). The inside of the cookie will look still moist
when cookie is done. Remove to a rack and cool.

This recipe makes twenty cookies.

Recipe Source: THE SPANISH COOKBOOK by Barbara Norman Published by Bantam
books, Inc.

Recipe formatted for MasterCook II by Joe Comiskey JPMD44A on 02-01-1995

From the MM database of Judi M. Phelps.
jphelps@best.com or jphelps@slip.net

MMMMM

----------------------------------------------------------------------------
Judi Mae, CA (9:48:29 pm) :
MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Fattigmand
Categories: Cookies, Norwegian
Yield: 20 cookies

Oil; for deep-frying
2 Egg yolks
2 tb Granulated sugar
2 tb Whipping cream
1/4 ts Ground mace
1/2 ts Brandy extract
3/4 c All-purpose flour
-(plus more as necessary)
Powdered sugar

In a small saucepan, heat 2 to 2-1/2 inches of oil to 375 degrees F. (190
C).

In a medium bowl, beat egg yolks with granulated sugar until light in color.
Mix in cream, mace and brandy extract. Beat in enough flour to make a dough
which is firm enough to roll. Divide dough in half. Roll each portion out
between waxed paper sheets to a
thickness of 1/16th of an inch. Cut dough into 4" x 2" diamonds using a
pastry wheel or fattigmand roller. Cut a lengthwise slit in center of each
diamond; push long point of one end through slit and curl back. Fry, a few
at a time, in hot oil 35 to 40 seconds or until golden, turning once. Drain
on paper towels; cool. Store in an
airtight container. Sift powdered sugar over both sides of cookies before
serving. Makes about 20 (2-1/2" x 2") cookies.

Adapted from a recipe by Natalie Hartanov Haughton in "Cookies" Typed
for you by Karen Mintzias.

From the MM database of Judi M. Phelps
jphelps@best.com or jphelps@slip.net

MMMMM

----------------------------------------------------------------------------
Judi Mae, CA (9:55:46 pm) : MMMMM----- Recipe via Meal-Master (tm) v8.04

Title: Greek Cookies (Kouradiedes)
Categories: Cookies, Greek
Yield: 75 servings

1 lb Sweet Butter (room temp)
3/4 c Powdered Sugar
2 ts Vanilla
2 ts Brandy
4 1/2 c Flour
1 c Blanched Almonds or Walnuts;
-finely chopped
4 c Powdered Sugar (additional
-for dusting

Whip butter until light and fluffy. Slowly add powdered sugar, vanilla and
brandy. Gradually add flour, 1 cup at a time and fold in nuts. Use a
teaspoon amount and shape into balls, ovals or cresents.

Place on ungreased cookie sheets (will not spread). Bake 20 minutes in a
preheated 350 degree F. oven. DO NOT BROWN. Sift powdered sugar on plate and
coat cookies completely while warm. Makes 75 cookies.

Source: "The Yankee Recipe" 04-05-93 (#3) [Boo]

From the MM database of Judi M. Phelps
jphelps@best.com or jphelps@slip.net

MMMMM

----------------------------------------------------------------------------
Margaret, MA (11:25:04 pm) :
White Spritz Cookies (Germany)

1 cup butter
2/3 cup sugar
1 tsp. vanilla
3 egg whites
2 to 2-1/3 cups flour
1/4 tsp. salt

1.Cream butter and sugar together. Add vanilla and egg whites, beating well.
Gently stir in flour and salt.
2.Using a pastry tube or cookie press, push out small shapes. Bake 8 to 10
minutes at 375 degrees or until golden brown.

----------------------------------------------------------------------------
Margaret, MA (11:25:56 pm) :
Walnut Butter Cookies (Greece)

1/2 lb. butter, melted and cooled
2 Tbs. plus 1/2 cup confectioners' sugar
1 tsp. baking powder
2-1/4 cups flour
1/4 cup finely chopped walnuts

1.Combine butter, 2 Tbs. sugar and baking powder and mix well. Sift in flour
slowly, then stir in walnuts.
2.Pull off pieces of dough, form into ropes and then S-shapes. Place cookies
on an ungreased cookie sheet and bake at 350 degrees for about 15 minutes or
until lightly browned.
3.Cool cookies and then sprinkle with remaining confectioners' sugar.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
Margaret, MA (11:26:28 pm) :
Mincemeat Cookies (Britain)

1 cup butter
1/2 tsp. vanilla
1-1/2 cups sugar
3 eggs
3-1/4 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup chopped nuts
1-1/2 cups mincemeat, drained

1.Cream butter and add sugar, eggs and vanilla. Mix well.
2.Mix flour, salt and baking soda and add to butter mixture. Add nuts and
mincmeat.
3.Arrange by teaspoonfuls on greased cookie sheets. Bake at 350 degrees 8 to
10 minutes.

From: Memorex Library, International Recipes
----------------------------------------------------------------------------
SueA, CA (02:36:59 am) : Cardamom-Spice Cookies
Swedish
Makes about 2 dozen cookies

3/4 cup (1 1/2 sticks) butter, softened
2/3 cup granulated sugar
1/4 teaspoon salt
2 cups cake flour
1 tablespoon ground cardamom
1/3 cup confectioners sugar
1/2 cup sliced almonds

Preheat oven to 350 degrees. In large bowl with mixer at medium-high speed,
beat butter, granulated sugar and salt until light and fluffy. Stir in flour
and cardamom until mixture comes together. Roll cookies by tablespoons into
balls. Place on large greased cookie sheet. Dip bottom of small glass into
confectioners sugar. Press cookies to 1/2-inch thickness with bottom of
glass. Press a few sliced almonds in top of each cookie. Bake 15 minutes or
until lightly browned. Remove to wire rack to cool completely. Store cookies
in tightly covered containers.
Family Circle Christmas Helps 1995

----------------------------------------------------------------------------
SueA, CA (02:37:31 am) : Cinnamon-Chocolate Mexican Cookies
Makes about 3 dozen cookies
1/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/8 teaspoon salt
8 tablespoons (1 stick) butter, softened
1/2 cup sugar
2 large egg
1 cup semisweet chocolate chips
1 cup chopped walnuts
1. Preheat oven to 350 degrees.
2. In medium bowl, combine flour, cocoa, cinnamon, baking powder, and salt
until blended. In large bowl, with a mixer at medium speed, beat butter and
sugar until light and fluffy. Add eggs, one at a time, until smooth and
creamy. Stir in flour mixture, chocolate chips and chopped walnuts until
blended.
3. Drop dough, by tablespoons, onto large greased cookie sheet. Bake cookies
until set, about 10 minutes. Remove cookies to wire rack to cool. Repeat
with remaining dough. Store cookies in tightly covered container.
Family Circle Christmas Helps 1995

----------------------------------------------------------------------------
SueA, CA (02:38:02 am) : MEXICAN TILE COOKIES

1 cup LAND O LAKES Butter, softened
2/3 cup sugar
1 egg
1/2 teaspoon salt
1/2 teaspoons almond extract
2 1/2 cups all-purpose flour
1 egg white
1 teaspoon water
1 (4-ounce) package whole blanched almonds
Sugar

In large mixer bowl combine butter, sugar, egg, salt and almond extract.
Beat at medium speed, scraping bowl often, until creamy (2 to 3 minutes).
Reduce speed to low add flour. Beat, scraping bowl often, until well mixed
(l to 2 minutes). Divide dough into 2 equal portions, wrap in plastic food
wrap. Refrigerate until firm (I to 2 hours).

Heat oven to 350 . On well floured surface roll out dough, one portion at a
time (keeping remaining dough refrigerated), to 1/4-inch thickness. Cut into
diamond shapes using pastry cutter, if desired. Place 1/2 inch apart on
cookie sheets.

In small bowl beat egg white and water until smooth. Brush over tops of
cookies. Place whole almond in center of each cookie, sprinkle with sugar.
Bake for 10 to 12 minutes or until edges are very lightly browned. Let stand
1 minute, remove from cookie sheets. 3 1/2 dozen cookies.

----------------------------------------------------------------------------
SueA, CA (02:38:38 am) : Spicy Speculaas Strips
(Dutch)
1 1/2 cups sliced natural almonds, divided
1 cup granulated sugar, divided
3 1/4 cups all-purpose flour
1 tablespoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1/4 teaspoon baking soda
1 cup butter (no substitutions)
1/2 cup firmly packed brown sugar
2 large eggs
1 teaspoon grated lemon peel

1. Process 1/2 cup almonds and 1/4 cup sugar in food processor until almonds
are finely ground. Combine nut mixture, flour, cinnamon, ginger, nutmeg,
cloves and baking soda in bowl. Beat butter, remaining sugar and brown sugar
in mixer bowl until light and fluffy. Beat in eggs and peel. At low speed,
gradually beat in dry ingredients just until blended. Stir in remaining
almonds. Divide dough into quarters; flatten into thick rectangles. Wrap and
refrigerate overnight. 2. Heat oven to 350 F. Grease 2 cookie sheets.
Between 2 sheets of lightly floured wax paper, roll 1 piece of dough into a
14x9-inch rectangle. Uncover and trim edges; with fluted pastry cutter, cut
in half crosswise to form two 9x7-inch rectangles. Cut each rectangle
lengthwise into 3/4-inch-wide strips; trim. Slide paper onto ungreased
cookie sheet and freeze strips until firm, 5 minutes. Carefully transfer
strips to prepared cookie sheets. Bake 9 to 13 minutes until lightly
browned. Remove strips with long metal spatula to racks; cool. Repeat with
remaining dough. Makes 6 dozen
From B, H & Gardens Holiday Cooking 1997

----------------------------------------------------------------------------
SueA, CA (02:39:25 am) : Honey Walnut Balls

Honey and walnuts, both favorites in Greek cooking, are used in these rich
mounds.

1/3 cup honey
1/4 cup sugar
1/2 teospoon finely shredded orange peel (set oside)
1/4 cup orange juice
2 inches stick cinnomon
3 whole cloves
1 cup ground walnuts
1 cup butter or margarine
1/2 cup sugor
3/4 teaspoon baking powder
1/2 teospoon ground cinnomon
1/4 teospoon baking sodo
1/4 teospoon ground cloves
1/4 teospoon ground nutmeg
1/4 cup oronge juice
2 toblespoons brondy
3 cups oil-purpose flour
1/2 cup finely chopped walnuts

COMBINE honey, the 1/4 cup sugar, 1/4 cup orange juice, stick cinnamon, and
whole cloves in a small saucepan. Bring to boiling. Reduce heat and boil
gently, uncovered for 5 minutes. Strain syrup, discarding spices. Remove
]1/4 cup of the syrup. Set aside remaining syrup.

COMBINE ground walnuts and orange peel in a medium bowl. Stir in the 1/4 cup
syrup. Set aside.

FOR DOUGH, beat butter or margarine in a large mixing bowl with an electric
mixer on medium to high speed for 30 seconds. Add the l/2 CUp sugar, baking
powder, ground cinnamon, baking soda, ground cloves, and nutmeg; beat till
combined. Beat in 4 cup orange juice and brandy. Beat in as much flour as
you can with the mixer; stir in remaining flour with a wooden spoon.

SHAPE dough into l 1/4-inch balls. Using your finger, press a hole in the
center of each ball of dough. Place about 1/2 teaspoon of the nut mixture in
the center of each ball. Bring dough up around mixture, enclosing it
completely. Place balls, seam side down, about 2 inches apart on greased
cookie sheets. With a knife, score a crisscross on the top of each ball.

BAKE in a 350 oven for 18 to 20 minutes or till set. Cool on cookie sheets
for 1 minute. Meanwhile, warm reserved syrup over low heat; do not boil.
Brush tops of hot cookies with warm syrup or dip tops into syrup. Sprinkle
with finely chopped nuts. Cool on wire racks. Makes about 40.
From B, H & Gardens Holiday Cooking 1997

----------------------------------------------------------------------------
Judy/AZ (12:17:39 am) : Chocolate Pfeffernuesse

(Makes about 70-80)

1 cup honey
1/3 cup molasses (not corn syrup)
1 cup light brown sugar, not packed
1/2 cup butter
4 cups a.p. flour
1/2 cup sifted dark cocoa
1 tsp. baking powder
1/4 tsp. baking soda
1/2 tsp. salt
1 tsp. each of cinnamon and white pepper
1/2 tsp. mace
2 eggs
1/4 cup diced candied lemon peel
3/4 cup finely chopped blanced almonds
zest of 1 lemon
1 1/2 lbs. good semisweet chocolate

Combine honey, molasses, brown sugar, and
butter in a heavy saucepan. Place over med.
heat and cook, stirring occas., until butter
melts and mix begins to bubble gently.
Remove from heat and let cool 15 minutes. In
large bowl combine flour, cocoa, baking
powder and soda, spices, and salt. Add eggs
to honey mixture, pour at once into flour
mixture. Stir to form a dough. Add candied
lemon peel, almonds, and lemon zest; mix
well. Divide dough in half. Wrap each half
separately in plastic wrap. Refrigerate
for at least 1 day or up to 1 week. Pinch
off small pieces of dough and roll into balls
(use about a heaping teaspoons worth of dough
to make 80 cookies). Place on greased baking
sheets about 2 1/2 inches apart. Bake at
350F. for 12 to 15 minutes, or until done.
Remove to racks to cool completely. Pack
into air tight containers and store for at
least 1 month.

To finish: Temper the chocolate (refer to
Joy of Cooking-Chocolate, Coating and
dipping). If you are in a hurry, you can
melt the chocolate slowly and stir in 1 tsp.
of shortening.

----------------------------------------------------------------------------
Betsy-TKL (6:37:50 pm) :
Title: Greek Cookies (Kouradiedes)
Categories: Cookies, Internation
Yield: 75 servings

1 lb Sweet Butter (room temp)
3/4 c Powdered Sugar
2 ts Vanilla
2 ts Brandy
4 1/2 c Flour
1 c Blanched Almonds or Walnuts
-finely chopped
4 c Powdered Sugar (addition fo
-dusting)

Whip butter until light and fluffy. Slowly add powdered sugar, vanilla and
brandy. Gradually add flour, 1 cup at a time and fold in nuts. Use a
teaspoon amount and shape into balls, ovals or cresents. Place on ungreased
cookie sheets (will not spread). Bake 20 minutes in a preheated 350oF oven.
DO NOT BROWN. Sift powdered sugar on plate and coat cookies completely
while warm. Makes 75 cookies.

Source: The Yankee Recipe
----------------------------------------------------------------------------
Maryan NZ (9:23:15 pm) : Anzac Biscuits
Recipe By : Ian Staples
Serving Size : 24 Preparation Time :0:00Categories : Bread
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup rolled oats 3/4 cup coconut -- diseccated
1 cup flour 1 cup sugar
125 grams margarine 1 tablespoon golden syrup
1 1/2 teaspoons baking soda 2 tablespoons boiling water
Mix oats, flour, sugar and coconut. Melt syrup and margarine together in
a saucepan. Mix soda with boiling water and add to syrup/margarine mix. Add=20
dry ingredients and mix thoroughly.
Place 1T globs of the mix onto greased cookie sheets. Cook 30 minutes=20
at about 300=B0. Cool completely before storing.
----------------------------------------------------------------------------
SueA, CA (10:05:31 pm) : Springerle
4 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
2 cups granulated sugar
2 teaspoon grated lemon peel
2 tablespoons anise seed
Confectioners sugar
1. Sift flour with baking powder and salt, twice; set aside.
2. In large bowl of electric mixer, at high speed, beat eggs until thick and
lemon-colored about 5 minutes.
3. At medium speed, gradually beat in granulated sugar, 2 tablespoons at a
time, beating after each addition. Continue to beat until mixture is thick
and smooth about 10 minutes occasionally cleaning side of bowl with rubber
scraper.
4. Add flour mixture and lemon peel to egg mixture; with a wooden spoon, mix
well, until it is smooth.
5. Refrigerate dough, covered, overnight. Also, refrigerate Springerle
rolling pin.
6. Lightly grease 2 large cookie sheets; sprinkle each with 1 tablespoon
anise seed.
7. Divide dough into 3 parts; refrigerate until ready to roll out.
8. Sprinkle pastry cloth or wooden board lightly with confectioners' sugar.
Roll over dough, one part at a time, on pastry cloth, coating lightly with
sugar.
9. With regular rolling pin, roll out dough, one part at a time, to a
rectangle 8 inches long and 51/2-inches wide.
10. Remove Springerle pin from refrigerator; coat surface lightly with
confectioners' sugar. Starting from long side, slowly roll pin once, firmly
and evenly, over surface of dough, to make designs. (If dough sticks to pin,
peel off with spatula.)
11. With sharp, floured knife, carefully cut along lines in dough, to make
individual cookies.
12. With wide spatula, transfer to prepared cookie sheets. Let stand,
uncovered, at room temperature, overnight.
13. Next day, preheat oven to 325F. Bake cookies 15 minutes, or just until
light-golden. Remove to wire rack; cool completely.
14. Store in tightly covered container 2 to 3 weeks before using.

MAKES ABOUT 4 1/2 DOZEN
Frpm McCalls Cookie Collection 1965

----------------------------------------------------------------------------
Betsy-TKL (10:06:30 pm) :
Title: NORWEGIAN MOLASSES COOKIES
Categories: Cookies
Yield: 48 servings

2 1/2 c All-purpose flour
2 t Baking soda
1 c Firmly packed light brown sugar
3/4 c FLEISCHMANN'S Margarine, softened
1/4 c EGG BEATERS 99% Real Egg Product
1/4 c Light or Dark Molasses
1/4 c Granulated sugar
Water
Colored sprinkles (opt)

-------------------------CONFECTIONERS' SUGAR GLAZE-------------------------
1 c Confectioners' sugar
6 t Skim milk

In small bowl, combine flour and baking soda; set aside.

In medium bowl with electric mixer at medium speed, cream brown sugar and
margarine. Add egg product and molasses; beat until smooth. Stir in flour
mixture. Cover; chill dough 1 hour.

Shape dough into 48 (1 1/4") balls; roll in granulated sugar. Place on
greased and floured baking sheets, about 2" apart. Lightly sprinkle dough
with water. Bake at 350'F. for 18-20 minutes or until flattened. Remove
from sheets; cool on wire racks. Decorate with Confectioners' Sugar Glaze
and colored sprinkles if desired.

Makes 4 dozen cookies.

CONFECTIONERS' SUGAR GLAZE: Combine confectioners' sugar and skim milk.
----------------------------------------------------------------------------
Betsy-TKL (10:22:35 pm) :
Title: Fortune Cookies
Categories: Cookies
Yield: 18 servings

3 Egg whites
1/2 c Sugar
1/8 ts Salt
1/4 ts Vanilla
1 c All-purpose flour
1 ts Instant tea
2 tb Water
1/2 c Margarine, melted
Fortunes on slips of paper

Mix egg whites, sugar and salt thoroughly with spoon. Mix in remaining
ingredients, except fortunes. Cover bowl with plastic wrap and chill for
30 minutes.

Preheat oven to 350 F. Grease baking sheet. Have clean white cotton
gloves ready to use when folding and shaping the hot cookies. If gloves
are not available, use two pieces of paper towelling folded to several
thicknesses to protect fingers from the hot cookies. Also have some clean
muffin tins ready to hold baked cookies while they cool.

Shape and bake 2 cookies at a time. For each cookie, drop 1 teaspoon
batter onto a baking sheet. Spread the batter with back of spoon to make a
3-inch circle.

Bake at 350F for 3 to 5 minutes, or until edges turn light brown.

WORK VERY QUICKLY. Remove one cookie with wide spatula to counter top.
Place a fortune paper across center of cookie. Using gloves or paper
towelling, fold edge of cookie over to make a semicircle. Hold cookie on
the ends and place the middle of folded edge over top of muffin pan; bend
ends down. Place folded cookie carefully in a muffin cup to cool. Repeat
process. Makes 36 cookies.

Serving of 2 cookies: 80 calories, 1/2 starch/bread, 1 fat exchange 2
grams protein, 6 grams fat, 6 grams carbohydrate 84 mg sodium, 0
cholesterol

Source: The Complete Diabetic Cookbook, P.J. Palumbo, M.D., and Joyce
Margie with recipes by young cooks by Paul Margie, 1987 Mayo Foundation
----------------------------------------------------------------------------
Vicki,La (10:38:07 pm) : Recipe via Meal-Master (tm) v7.07

Title: German Filbert Cookies
Categories: Cookies, My
Servings: 12

MMMMM-------------------------MM BY H. PEAGRAM------------------------------
1 lb Butter 1/4 c Cold water
4 c Flour 2 c Sugar
1 lb Ground filberts Icing sugar

Mix all together. Form into small crescents. Bake for approx 10 min at
300 degrees. Should not brown. Dough may be frozen. To finish, cookies
may be dipped in icing sugar, or chocolate or as desired.

----------------------------------------------------------------------------
Betsy-TKL (09:24:36 am) :
Date: Wed, 20 Jul 1994 18:45:35 EDT
From: Felicia Pickering (MNHAN063@SIVM.SI.EDU)
Subject: RECIPE: Brown Sugar Molded Cookies

Brown Sugar Molded Cookies
Recipe is from _The International Cookie Cookbook_ by Nancy Baggett

The author comments that this recipe is specifically designed for use
with the decorative ceramic cookie molds available in the United States.
She also says that most ceramic molds work best when lightly rubbed
with flavorless vegetable oil and then dusted with flour or cornstarch
before use. However, if other manufacturer's directions are supplied
with a particular mold you have, follow those instructions instead.
When preparing the dough for ceramic mold cookies, it's best not to
beat the ingredients more than necessary. This aerates the dough too
much and can cause the designs on the cookies to blur.

1 cup packed light or dark brown sugar
3 tablespoons light or dark corn syrup
1/8 teaspoon salt
1 large egg
1/2 cup (1 stick) unsalted butter, slightly softened
2 2/3 cups all-purpose or unbleached white flour, approximately
Flour or cornstarch for dusting molds

In a large mixing bowl, combine the sugar, corn syrup, salt, egg,
and vanilla and mix lightly. Let the mixture stand for 5 minutes
to allow time for any small lumps of brown sugar to dissolve, then
stir or beat briefly. Add butter and mix gently until incorporated
and smooth. Stir in 2 2/3 cups flour using a large wooden spoon.
If mixture seems too soft to handle, stir in 1 to 2 tablespoons more
flour. Wrap dough in plastic wrap and refrigerate for at least 2 1/2
hours or up to 48 hours.
Preheat the oven to 350 F. Grease several baking sheets.
To prepare molds, very lightly brush vegetable oil over all the
inside surfaces, using a pastry or basting brush (or paper towel),
being sure to reach all the crevices and indentations. Lightly
sprinkle or sift flour or cornstarch into the molds, tipping them
back and forth until they are evenly coated. Hold molds upside down
and tap lightly against a surface to remove all excess flour. For
best results molds should be coated with a very thin film. (The
molds only need to be oiled at the beginning of each baking session,
but must be dusted with flour each time a cookie is formed.)
Break off a piece of chilled dough large enough to fit into the mold
being used. (Leave remaining dough refrigerated.)
Press dough into prepared mold, working quickly while dough is still
cold and slightly stiff. (If dough warms and softens it will be
more difficult to unmold.) When mold is completely filled, press
down on dough all over to remove air spaces and form an evenly thick
cookie. Also, carefully press any dough extending out over the
edges back inside the form. The cookie should not be any thicker
than the mold, so use a large knife to trim dough flush with the
edge of the mold. To unmold the cookie rap the edge of the form
repeatedly against a wooden board or plastic counter top, rotating
mold at the same time. (Most molds can be rapped fairly firmly
without breaking or chipping.) When the cookie is loosened all over,
tap or gently peel it out onto a baking sheet. If dough sticks to the
mold, carefully loosen it with the point of a paring knife. Continue
to mold cookies in this manner, dusting mold with flour and tapping
off excess after each cookie, until all the dough is used. Space
cookies about 2 1/2 inches apart on the baking sheets.
Place in the upper third of the oven and bake for 10 to 14 minutes,
or until cookies are tinged with brown around the edges.
Baking time will vary considerably depending on the size of the
cookies.
Remove from the oven and let cookies stand on baking sheets for
several minutes. Using a wide spatula, transfer cookies to wire
racks and let stand until cooled completely.
Store in an airtight container for up to a week or freeze for
longer storage.

Makes about 6 6- to 8-inch molded cookies.
----------------------------------------------------------------------------
Betsy-TKL (09:25:22 am) :
Date: Wed, 20 Jul 1994 18:45:35 EDT
From: Felicia Pickering (MNHAN063@SIVM.SI.EDU)
Subject: RECIPE: Brown Sugar Molded Cookies

Speculaas (molded cookies)
Recipe is from _The International Cookie Cookbook_ by Nancy Baggett

Notes on this cookie:
Traditional speculaas are much-loved spice cookies that are often
prepared in carved wooden molds. They are a special favorite in
Belgium and the Netherlands. Nearly identical cookies, called
speculatius, are also found in Germany. Throughout the region,
these cookies are associated with St. Nicholas Day, December 6,
when St. Nicholas visits all good children as they sleep and leaves
"good" youngters a bowl or shoe full of cookies, candies, and other
small treats.
If you don't have speculaas or speculatius molds, tasty rolled and
cut-out cookies can be prepared with this recipe. Simply roll the
chilled dough out on a lightly floured surface 1/4-inch thick and
cut out cookies using assorted cutters. The dough may also be used
with some of the modern clay cookie molds...

3 3/4 cups all-purpose or unbleached white flour
1 tablespoon plus 1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
1/8 teaspoon baking soda
1 cup (2 sticks) unsalted butter, slightly softened
1 1/3 cups granulated sugar
2 large eggs
1/4 teaspoon finely grated lemon zest
2/3 cup finely ground blanched almonds
Flavorless vegetable oil for oiling molds
Cornstarch or flour for dusting molds

In a large bowl, thoroughly stir together flour, cinnamon, ginger,
cloves, nutmeg, and baking soda and set aside.
Place butter and sugar in a mixing bowl and beat until well blended
and smooth. Lightly beat in the eggs and grated lemon zest. Beat
in about half the dry ingredients and the almonds until just
incorporated. Stir in remaining dry ingredients using a large
wooden spoon. Wrap the dough in plastic wrap and refrigerate for
at least 3 hours or up to 48 hours, if desired. (The dough may
also be frozen for up to 2 weeks. Allow it to thaw completely in
the refrigerator before using.)
Preheat the oven to 350 F. Grease several baking sheets. Prepare
wooden (or ceramic) molds by lightly brushing vegetable oil over
all interior surfaces, being sure to reach all the crevices and
indentations. (A pastry or basting brush works well for this task.)
Lightly sprinkle or sift cornstarch over molds, tipping them back
and forth until all the crevices are coated, then inverting and
tapping them against a hard surface to remove all excess cornstarch.
(A thin film works best and produces more attractive cookies.) The
molds must be redusted with cornstarch after each cookie, but do not
need to be re-greased.
Working with a small portion of the dough at a time and leaving the
remainder refrigerated, pull off a piece large enough to fill the
mold being used. A bit at a time, press the dough into the shape
to be formed. (Even if the dough seems too stiff at first, work
with it; it will soften as the cookie is formed.) When the interior
of the mold is completely filled, press down all over to remove any
air spaces. Also press any dough protruding over the edges back
inside the mold. Using a large, sharp knife, cut away excess dough
so the cookie surface is flush with the back of the mold. To remove
cookie from a WOODEN mold, hold it upside down and rap it repeatedly
and sharply against a hard surface until the cookie loosens. For a
CERAMIC mold, rap it a little more gently against a wooden board or
other slightly softer surface to avoid chipping or breaking the
form. When the cookie is loose all over, tap or peel it out onto
the baking sheet. If one particular section sticks, very carefully
loosen it with the point of a paring knife. Space the cookies about
1 1/2 inches apart.
Place in the center of the oven and bake for 10 to 15 minutes,
depending on the size of the cookies, or until they are tinged with
brown around the edges. Remove from the oven and let the cookies
stand on baking sheets for several minutes. Using a spatula,
transfer the cookies to wire racks and let stand until completely
cooled.
Store in an airtight container for up to 2 weeks or freeze for longer
storage.

Makes 20 to 40 cookies, depending on the size of the molds used.
----------------------------------------------------------------------------
END OF FILE - Part 2 (of 2)

The Recipe Link