Lithuanian Cookie Recipes And Photos Food
TINGINYS (LITHUANIAN "LAZY" COOKIE LOAF)
This easy to make and laziest dessert ever is liked by everyone. In Lithuania it's called "tinginys", which means "sloth". The recipe was passed down to me from my mom who doesn't like working in the kitchen. This recipe also has a lot of variations but this is the most common, traditional version.
Provided by toodifficult
Categories Specialty Desserts
Time 4h15m
Yield 8
Number Of Ingredients 4
Steps:
- Melt butter in a saucepan over low heat. Stir in sweetened condensed milk and cocoa powder and heat until well combined, stirring constantly, about 2 minutes.
- Pour crushed cookies into a big bowl and pour milk mixture on top. Mix well. Pour mixture into a large, clear, plastic bag and shape into a loaf form.
- Allow to harden for a few hours and cut into slices to serve.
Nutrition Facts : Calories 727.1 calories, Carbohydrate 92.5 g, Cholesterol 62.4 mg, Fat 33.5 g, Fiber 0.4 g, Protein 10.2 g, SaturatedFat 15.2 g, Sodium 390.2 mg, Sugar 26.7 g
LATVIAN CHRISTMAS GINGERBREAD
This is a wonderful Christmas cookie which my family prepare every year -- it's from an old Latvian cookbook, and I guarantee that Recipezaarians will love it! In Latvian it's called piparkukas (pi-pahr-koo-kuhs)
Provided by streips
Categories Dessert
Time 50m
Yield 100 cookies
Number Of Ingredients 16
Steps:
- Put the molasses, brown sugar, butter and lard in a pot and heat, stirring constantly under medium-low heat until the butter, lard and sugar are completely melted. DO NOT BOIL. The process can be sped up by first softening the butter and lard in the microwave. Do not allow the mixture to scorch, or the cookies will not hold together.
- Take the mixture off the heat and add 2-1/2 cups of flour, along with all of the spices. Mix thoroughly and set aside to cool to lukewarm, stirring occasionally.
- Lightly beat the eggs and incorporate them into the dough. Let it cool completely.
- Sieve together the remaining flour with the baking soda and baking powder. Add the flour gradually to the dough, stirring thoroughly after each addition. When the dough becomes too thick to stir, knead with your hands -- first in the bowl, then on a well-floured work surface. Initially the dough will stick like glue, but eventually you will get a smooth, shiny and quite heavy dough. Add more flour if needed, but only a bit at a time.
- Grease a bowl with butter and put the dough in it. Cover with cloth and let rest for a couple of hours.
- To bake: Generously flour your work surface. Take a piece of dough and roll it out very thinly. Cut out shapes and place on a cookie sheet. No need to grease the sheet -- that's why the lard is there (you won't taste it at all).
- Bake in a 400 degree oven. The cookies should bake in no more than five or six minutes -- watch them carefully, and when the bottom edge begins to brown and the surface looks dry, they should be ready. Take the cookies out of the oven and put the pan on a rack. When the cookies cool, they should be harder and slide off the pan. If they are still moist or stick, pop them back into the oven for another minute or two.
- This recipe makes lots of cookies, so it can be halved (or doubled, for that matter). The dough will keep almost indefinitely in the fridge, covered with plastic wrap. When it comes out of the fridge, it will be quite hard, but a bit of kneading and rolling will make it soft and pliable again.
Nutrition Facts : Calories 45.6, Fat 1.5, SaturatedFat 0.8, Cholesterol 6.5, Sodium 22.1, Carbohydrate 7.3, Fiber 0.2, Sugar 2.3, Protein 0.8
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