Cookies Around The World 3 Of 5 Food

COOKIES AROUND THE WORLD 5 OF 5

Steps:

• BASIC COOKIE DOUGH.
• Cream butter and sugar.
• Beat in egg and vanilla.
• Add flour slowly, and mix well.
• Divide in two.
• TURKISH TWIRLS.
• Preheat oven to 375.
• Add to 1/2 basic cookie dough- lemon peel and ground cardamom.
• Mix well.
• Shape dough by rounded teaspoons into pencil-like strips, about 6 inches long.
• Roll strips in colored sugar.
• Coil around into spiral shapes.
• Bake on ungreased baking sheet about 10 minutes until set.
• Immediately remove from baking sheet.
• MEXICAN SWIZZLE STICKS.
• Preheat oven to 375.
• Mix into 1/2 basic cookie dough- premelted chocolate and cinnamon.
• Using star plate cookie press, for 4 inch fingers on ungreased baking sheet.
• Bake 5-7 minutes, or until set.
• Cool.
• Drizzle with chocolate glaze made as follows.
• blend confectioners sugar, premelted chocolate, and milk.
• Sprinkle with colored shot, chocolate shot or nuts.
• Or, if desired, dip ends in or dust with Cinnamon/sugar made by blending 1/4 cup confectioners sugar and 1/4 teaspoon cinnamon.

COOKIES AROUND THE WORLD 3 OF 5

Steps:

• BASIC COOKIE DOUGH.
• Cream butter and sugar.
• Beat in egg and vanilla.
• Add flour slowly and mix well.
• FINNISH ALMOND BRITTLE.
• Add almond extract to 1/2 cookie dough.
• Cover and chill for at least 2 hours.
• Heat oven to 375.
• Roll dough 1/4 inch on lightly-floured cloth-coverd board.
• Cut into strips 2 1/2 by 3/4 inch.
• Bake on ungreased baking sheet 10-12 minutes, until very light brown.
• Cool.
• For frosting, blend confectioners sugar, vanilla, milk, food color.
• Frost cookies.
• Sprinkle with almonds.
• ITALIAN SPUMONI BARS.
• Divide 1/2 cookie dough into 3 parts.
• Part 1- mix in premelted chocolate.
• Part 2- mix in pistachio nuts and green food color.
• Part 3- mix in rum flavoring and red food color.
• shape each part into rectangle, 8 by 3 inches.
• Layer rectangles, placing green dough in center.
• Press together.
• Wrap and chill at least 2 hours.
• Heat oven to 375.
• Cut dough crosswise into 1/8 inch slices.
• bake on ungreased backing sheet 5-7 minutes, until no imprint remains when touched lightly.

COOKIES AROUND THE WORLD 4 OF 5

Steps:

• BASIC COOKIE DOUGH:.
• Cream butter and sugar.
• Beat in egg and vanilla.
• Add flour slowly, and mix well.
• Divide in two.
• SWEDISH RUBY DROPS.
• Use 1/2 cookie dough.
• Preheat oven to 375.
• Shape cookie dough by rounded teaspoon into balls.
• Balls can be rolled in colored sugar or dip in slightly beaten egg white and roll in finely chopped nuts.
• Place 1 inch apart on ungreased baking sheet.
• Press thumb deeply into center of each.
• Bake 10-12 minutes or until set but not brown.
• Fill thumbprint with jelly.
• NORWEGIAN WREATHS.
• Preheat oven to 375.
• Mix into 1/2 basic dough- orange peel.
• Shape dough by rounded teaspoonfulls into pencil-like strips about 5 inches long.
• Form strip into a circle, overlapping 1/2 inch at each end.
• Brush tops with slightly beaten egg white.
• Sprinkle with granulated sugar.
• Press bits of red cherries on center of overlap for berries.
• Add leaves chopped from green cherries.
• Bake on ungreased baking sheet 8-10 minutes until set but not brown.
• Immediately remove from baking sheet.

COOKIES AROUND THE WORLD 1 OF 5

Steps:

• BASIC COOKIE DOUGH.
• Cream butter and sugar.
• Beat in egg and vanilla.
• Add flour slowly and mix well.
• Divide in two.
• ENGLISH TOFFEE BARS.
• Preheat oven to 375°.
• Grease oblong pan 13 x 9.
• To 1/2 cookie dough, mix in oats and brown sugar.
• Dough will be crumbly.
• Pat into prepared pan evenly.
• Bake 15 minutes-no imprint will remain when touched lightly.
• Remove from oven.
• Sprinkle immediately with chocolate pieces evenly.
• Place another baking sheet over pan to soften chocolate.
• Spread chocolate evenly.
• Sprinkle with 1/2 cup chopped nuts.
• While warm, cut into 1 1/2-inch diamond shapes.
• FRENCH CHERRIE CAKES.
• Add cherries to 1/2 basic dough. I added a few drops of red food color to the dough.
• Cover and chill at least 2 hours.
• Heat oven to 375°.
• Roll dough to 1/4-inch on well-floured cloth coverd board.
• Cut into 2-inch circles or scalloped rounds.
• Cut small hole in center of half the rounds.
• Bake on ungreased baking sheet 8-10 minutes or until very light brown.
• Cool.
• For almond filling blend confectioners sugar, almond extract, milk and food color.
• Spread on whole rounds.
• Place round with hole in it on top.