European Cookies for Every Occasion
Format: PDF / Kindle (mobi) / ePub
Having grown up in Austria and Hungary, Krisztina draws from the traditions of her past to offer a user-friendly approach to cookie crafting from the Old Country. Since she was a young girl, Krisztina has had a passion for baking cookies for her friends and family, making more and more every year. In European Cookies for Every Occasion Krisztina shares her passion with a wonderful collection of 42 delicious, authentic European cookie recipes.
From Chocolate Crescents and Lemon Bars to Jam Blossoms and Cherry Kisses, European Cookies for Every Occasion includes cookies for every skill level. Each recipe includes easy-to-follow, step-by-step instructions to make sure you succeed in making the perfect cookies for the holidays as a special treat for your guests or to give as a hostess gift.
Along with more than 200 full-color photographs, the book also includes tips on setting up your kitchen and techniques for working with marzipan, melting and molding chocolate, and handling dough so that your cookies will come out perfectly every time.
2 cups (250 grams) all-purpose flour 1 teaspoon baking powder 2 ⁄3 cup (100 grams) chopped almonds 1 tablespoon gingerbread spice mixture (see page 15) Filling About 20 canned (unsweetened) or fresh pitted cherries Decoration 1 3 ⁄ 4 cup (50 grams) apricot jam ⁄ 4 cup (100 grams) grated chocolate or chocolate sprinkles 1. For the cookie dough: Melt the honey and butter into a medium nonstick pan over medium heat. Add the flour, baking powder, almonds, and spice mixture; mix them together
to 350°F (175°C). 4. Line a baking sheet with parchment paper and then transfer the cookies carefully to the sheet with a 80 W EUROPEAN COOKIES EC1stpassInt.1_Layout 1 5/23/13 1:19 PM Page 81 EC1stpassInt.1_Layout 1 5/23/13 1:19 PM Page 82 pastry spatula. Bake the cookies for 5 to 10 minutes or until lightly golden. Be sure to not let them turn brown, as the cut-out cookies will cook faster than the whole cookies. Carefully remove them from the baking sheet with the pastry spatula and
almonds, and orange zest and then stir with a fork. 3. Preheat the oven to 350°F (175°C). 1 4. Lightly flour a working surface and roll the dough out thinly, about ⁄ 8 inch (3 mm) thick. Using a round cookie cutter that is about 2 inches (5 cm) in diameter, cut the dough into about 36 cookies. 5. Line a baking sheet with parchment paper and then transfer the cookies carefully to the sheet with a pas- MODERATELY EASY COOKIES W 93 EC1stpassInt.1_Layout 1 5/23/13 1:20 PM Page 94 try spatula,
pour the melted chocolate over the mousse-topped cookies. Let the cookies cool at room temperature until the chocolate is firm. These cookies are good for about 1 week if kept in the refrigerator. Baking Tip: Take the cookies out of the refrigerator at least one hour before serving time. That way, the mousse melts immediately in your mouth and tastes amazing. 1 1 1 3 3 3 178 W EUROPEAN COOKIES EC1stpassInt.2_Layout 1 5/23/13 1:32 PM Page 179 6 7 6 7 8 7 CHALLENGING COOKIES W 179
minutes or until golden brown. Carefully remove them from the baking sheet with the pastry spatula and place them on a cooling rack. 6. For the decoration: Sprinkle the warm cookies with confectioners’ sugar. These cookies are good for about three weeks stored in an airtight container at room temperature. Baking Tip: The sour cream makes this dough more elastic, so it can be rolled thinner than other doughs. 30 W EUROPEAN COOKIES EC1stpassInt.1_Layout 1 5/23/13 1:17 PM Page 31