Gingerbread Cookies From Germany
Gingerbread cookies, known as “Lebkuchen” in Germany, are a traditional holiday treat often enjoyed during Christmas time. These spiced cookies come in different shapes and sizes and can be decorated beautifully with icing and candies. The rich flavors of ginger, cinnamon, and cloves combined with a hint of sweetness make these cookies a festive favorite.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 ½ cups (440 g) |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 2 teaspoons |
| Ground cloves | 1 teaspoon |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Unsalted butter | ½ cup (115 g) |
| Brown sugar | 1 cup (200 g) |
| Molasses | ½ cup (120 ml) |
| Large egg | 1 |
| Powdered sugar | For decoration |
| Water | For icing |
Instructions:
1. Prepare the Dough:
In a large mixing bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground cloves, baking soda, and salt until well combined. Set aside.
2. Cream the Butter and Sugar:
In another bowl, cream the unsalted butter and brown sugar together using a hand mixer or a stand mixer on medium speed until the mixture is light and fluffy (about 3-5 minutes).
3. Add Molasses and Egg:
Add the molasses and the large egg to the butter-sugar mixture, then mix on low speed until fully combined.
4. Combine Dry and Wet Ingredients:
Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. You may need to scrape the sides of the bowl to ascertain all the flour is incorporated. The dough should be slightly sticky.
5. Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for at least 2 hours or overnight. This helps to firm up the dough, making it easier to roll out.
6. Roll Out the Dough:
Preheat your oven to 350°F (175°C). Once chilled, place the dough on a floured surface and roll it out to about ¼ inch thickness.
7. Cut Out Cookies:
Use cookie cutters to cut out shapes from the rolled dough. Transfer the shapes to a baking sheet lined with parchment paper, leaving some space between each cookie.
8. Bake:
Bake in the preheated oven for about 8-10 minutes or until the edges are slightly firm. The cookies should remain soft in the center.
9. Cool:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
10. Decorate:
Once the cookies are completely cool, mix powdered sugar with a small amount of water to make a thick icing. Decorate your cookies with icing and any candy embellishments you desire.
Enjoy your delicious German gingerbread cookies during the holiday season!
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Italian Pizzelle
Pizzelle are traditional Italian waffle cookies that are known for their intricate designs and delightful crisp texture. Originating from the Abruzzo region, these delicate treats are flavored with anise or vanilla, making them perfect for holiday celebrations or anytime you crave a sweet snack. Pizzelle are often enjoyed on their own or used as a dessert sandwich filled with sweet cream or ice cream.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups (250 g) |
| Baking powder | 1 teaspoon |
| Salt | ½ teaspoon |
| Eggs | 3 large |
| Granulated sugar | ¾ cup (150 g) |
| Unsalted butter | ½ cup (115 g), melted |
| Anise extract or vanilla extract | 1 teaspoon |
Instructions:
1. Prepare the Batter:
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well blended. Set aside.
2. Mix Eggs and Sugar:
In a large mixing bowl, beat the eggs and granulated sugar together using an electric mixer on medium speed until the mixture is thick and light in color, about 4-5 minutes.
3. Add Butter and Flavoring:
Slowly drizzle in the melted unsalted butter and add the anise or vanilla extract while mixing on low speed until fully incorporated.
4. Combine Dry and Wet Ingredients:
Gradually add the dry flour mixture to the egg-sugar mixture, stirring gently with a spatula or mixing on low speed until just combined. The batter should be thick and smooth.
5. Preheat the Pizzelle Iron:
Preheat your pizzelle iron according to the manufacturer’s instructions; it should be hot and ready for baking.
6. Cook the Pizzelle:
Once the iron is preheated, spoon about 1 tablespoon of batter onto the center of each pizzelle mold. Close the lid and cook for about 30-60 seconds or until the cookies are golden brown. The cooking time may vary based on the type of iron.
7. Cool the Pizzelle:
Carefully remove the pizzelle from the iron using a fork or spatula and place them on a wire rack to cool completely. They will crisp up as they cool.
8. Serve:
Once cooled, you can enjoy the pizzelle as they are, or fill them with whipped cream, gelato, or use them to create ice cream sandwiches. Store any leftovers in an airtight container to maintain freshness.
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Dutch Speculaas
Dutch Speculaas are traditional spiced cookies that originate from the Netherlands and are often enjoyed around the Christmas season. Known for their crunchy texture and warm, aromatic flavors, these cookies are typically made with a blend of spices such as cinnamon, nutmeg, and cloves. The dough is often rolled and cut into shapes, giving Speculaas their distinctive look. They’re perfect for pairing with coffee or tea during the festive season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups (250 g) |
| Brown sugar | ¾ cup (150 g) |
| Ground cinnamon | 1 tablespoon |
| Ground nutmeg | ½ teaspoon |
| Ground cloves | ½ teaspoon |
| Baking powder | 1 teaspoon |
| Salt | ¼ teaspoon |
| Unsalted butter | ½ cup (115 g), softened |
| Almond slivers (optional) | ½ cup (75 g) |
| Milk | 2 tablespoons |
Instructions:
1. Prepare the Dry Ingredients:
In a large mixing bowl, combine the all-purpose flour, brown sugar, ground cinnamon, ground nutmeg, ground cloves, baking powder, and salt. Whisk together until the spices and flour are evenly distributed.
2. Cream the Butter:
In another bowl, beat the softened unsalted butter using an electric mixer on medium speed until creamy and smooth, about 2-3 minutes.
3. Combine Ingredients:
Gradually add the dry flour mixture to the creamed butter. Mix on low speed until fully incorporated. The dough should be slightly crumbly but hold together when pressed.
4. Add Liquid:
Add the milk to the dough, mixing until the dough comes together in a smooth ball. If the dough is too sticky, add a bit more flour, one tablespoon at a time.
5. Shape the Dough:
Divide the dough in half and shape each half into a rectangle. Wrap each piece in plastic wrap and refrigerate for at least 1 hour, or overnight for better flavor.
6. Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll and Cut the Dough:
Once chilled, take one piece of dough out of the refrigerator. Roll it out on a lightly floured surface to about ¼ inch thick. Use cookie cutters or a mold to cut out your desired shapes.
8. Decorate (Optional):
If desired, sprinkle almond slivers on top of the cookies before baking, pressing them lightly into the dough to secure.
9. Bake the Cookies:
Place the cut-out cookies on the prepared baking sheet and bake in the preheated oven for 10-12 minutes or until the edges are lightly browned.
10. Cool and Serve:
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. Enjoy your homemade Speculaas cookies with tea or coffee, or store them in an airtight container for later enjoyment.
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French Butter Cookies
French Butter Cookies, also known as “Sablés,” are delicate, crumbly cookies that melt in your mouth and are popular throughout France, especially during festive seasons. These cookies are rich in flavor, thanks to the generous amount of butter used, and they often feature a subtle hint of vanilla. With their simple ingredients and straightforward preparation, they’re perfect for enjoying with tea or coffee or as a sweet treat during holiday gatherings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups (250 g) |
| Unsalted butter | 1 cup (225 g), softened |
| Granulated sugar | ¾ cup (150 g) |
| Powdered sugar | ¼ cup (30 g) |
| Vanilla extract | 1 teaspoon |
| Egg yolk | 1 |
| Salt | ½ teaspoon |
Instructions:
1. Prepare Ingredients:
Start by gathering all your ingredients and allowing the unsalted butter to soften at room temperature for about 30 minutes.
2. Cream the Butter and Sugars:
In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and powdered sugar on medium speed until the mixture is creamy and fluffy, about 3-4 minutes.
3. Add Egg and Vanilla:
Add the egg yolk and vanilla extract to the butter mixture. Continue mixing until well combined. The mixture should be smooth and velvety.
4. Blend in Dry Ingredients:
Gradually sift the all-purpose flour and salt into the creamed mixture. Mix on low speed until the flour is just incorporated, being careful not to overmix. The dough will be soft and crumbly.
5. Chill the Dough:
Turn the dough out onto a lightly floured surface, shape it into a disk, and wrap it in plastic wrap. Refrigerate the dough for at least 1 hour, or until firm.
6. Preheat the Oven:
When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll and Cut the Dough:
Once chilled, remove the dough from the refrigerator and roll it out to about ¼ inch thick on a lightly floured surface. Use cookie cutters to cut out your desired shapes.
8. Transfer to Baking Sheet:
Carefully transfer the cut-out cookies to the prepared baking sheet, leaving some space between each cookie to allow for spreading.
9. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to avoid overbaking.
10. Cool and Serve:
Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your buttery treats with a cup of tea or coffee!
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Swedish Pepparkakor
Swedish Pepparkakor are traditional ginger snap cookies that are a staple during the Christmas season in Sweden. These thin, crisp cookies are flavored with warm spices such as ginger, cinnamon, and cloves, giving them a delightful aroma and a comforting holiday taste. Pepparkakor are often decorated with icing or eaten plain, making them a festive treat for gatherings or an enjoyable snack with a cup of tea.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 4 cups (500 g) |
| Brown sugar | 1 cup (200 g) |
| Unsalted butter | ½ cup (115 g) |
| Molasses | ½ cup (120 ml) |
| Baking soda | 1 teaspoon |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Salt | ½ teaspoon |
| Water | 2 tablespoons |
| Icing (for decoration) | Optional |
Instructions:
1. Prepare Ingredients:
Gather all your ingredients and guarantee that your butter is at room temperature for easier mixing.
2. Mix the Wet Ingredients:
In a large mixing bowl, cream together the softened butter and brown sugar until fluffy. Then, stir in the molasses and water, mixing well until everything is combined.
3. Combine Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt to guarantee that the spices are evenly distributed throughout the flour.
4. Blend Dry and Wet Ingredients:
Gradually add the dry ingredient mixture to the wet mixture, stirring until a smooth dough forms. It may be easier to use your hands to bring the dough together once it becomes thick.
5. Chill the Dough:
Shape the dough into a disc and wrap it in plastic wrap. Refrigerate for at least 2 hours, or overnight if possible. Chilling is essential for rolling out the dough easily later on.
6. Preheat the Oven:
When ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Roll Out the Dough:
On a lightly floured surface, roll out the chilled dough to about ¼ inch thick. Use cookie cutters to cut out your desired shapes.
8. Transfer to Baking Sheet:
Carefully transfer the cut cookies to the prepared baking sheet, spacing them at least 1 inch apart, as they will spread slightly while baking.
9. Bake the Cookies:
Bake in the preheated oven for 8-10 minutes or until the cookies are firm and lightly browned at the edges. Keep an eye on them, as they can burn quickly.
10. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Decorate (Optional):
If desired, once the cookies are fully cooled, you can decorate them with icing for a festive touch.
Enjoy your homemade Pepparkakor during the winter holidays!
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British Shortbread
British Shortbread is a classic cookie known for its rich, buttery flavor and crumbly texture. Traditionally enjoyed during the holiday season, shortbread is made from just three simple ingredients: butter, sugar, and flour. Its simplicity makes it a versatile treat that pairs wonderfully with tea or coffee, and it can be shaped into various forms, allowing for creative presentations during festive celebrations.
| Ingredients | Quantity |
|---|---|
| Unsalted butter | 1 cup (225 g) |
| Granulated sugar | ½ cup (100 g) |
| All-purpose flour | 2 cups (250 g) |
| Cornstarch | ¼ cup (30 g) |
| Salt | ¼ teaspoon |
| Vanilla extract | 1 teaspoon (optional) |
Instructions:
1. Prepare Ingredients:
Begin by gathering all your ingredients and ensuring the unsalted butter is at room temperature for easier mixing.
2. Cream the Butter and Sugar:
In a mixing bowl, add the softened butter and granulated sugar. Using an electric mixer or a wooden spoon, cream the butter and sugar together until the mixture is light and fluffy, which typically takes about 3-5 minutes.
3. Add Vanilla:
If using vanilla extract, add it to the creamed mixture and combine it well, ensuring that it’s evenly distributed.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt. This helps to incorporate the ingredients thoroughly and breaks up any lumps in the flour.
5. Blend Dry and Wet Ingredients:
Gradually add the dry mixture to the butter and sugar mixture, stirring gently until a crumbly dough starts to form. You may need to use your hands to bring the dough together into a ball, but be careful not to overwork it.
6. Shape the Dough:
Turn the dough out onto a piece of parchment paper or a lightly floured surface. Pat it into a thick rectangle about ½ inch thick or form it into a disc. Wrap it in plastic wrap and refrigerate for at least 30 minutes to firm up.
7. Preheat the Oven:
When you are ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
8. Cut the Shortbread:
After chilling, remove the dough from the refrigerator. If using a rectangle shape, cut the dough into fingers or squares with a sharp knife. If it’s in a disc shape, cut it into wedges. You can also use cookie cutters for fun shapes.
9. Transfer to Baking Sheet:
Place the cut shortbread pieces onto the prepared baking sheet, leaving some space in between each piece as they may spread slightly during baking.
10. Bake the Shortbread:
Bake the cookies in the preheated oven for about 15-20 minutes, or until the edges are just starting to turn a light golden brown. Keep an eye on them, as baking times may vary depending on your oven.
11. Cool the Cookies:
Once baked, remove the shortbread from the oven and let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. This helps them firm up a little more.
12. Enjoy:
Your British shortbread cookies are now ready to enjoy! They can be stored in an airtight container for several weeks, making them perfect for festive gatherings or as a special treat throughout the season.
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Austrian Vanillekipferl
Austrian Vanillekipferl are traditional crescent-shaped cookies that are a beloved part of holiday baking in Austria and throughout the German-speaking world. These delicate cookies are made with ground nuts, most commonly almonds or walnuts, and are flavored with vanilla, making them melt-in-your-mouth delights. Coated in powdered sugar, Vanillekipferl are perfect for enjoying with a warm cup of tea or coffee during the festive season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 1 ½ cups (190 g) |
| Ground almonds or walnuts | ½ cup (50 g) |
| Unsalted butter | 1 cup (225 g) |
| Granulated sugar | ½ cup (100 g) |
| Vanilla extract | 1 teaspoon |
| Powdered sugar | For dusting |
| Salt | A pinch |
Instructions:
1. Prepare Ingredients:
Gather all your ingredients and allow the unsalted butter to reach room temperature for easier mixing.
2. Mix Dry Ingredients:
In a medium bowl, combine the all-purpose flour, ground almonds (or walnuts), and a pinch of salt. Whisk together to guarantee even distribution.
3. Cream Butter and Sugar:
In a separate, larger mixing bowl, add the softened butter and the granulated sugar. Using an electric mixer or a wooden spoon, cream the butter and sugar together until the mixture is light and fluffy, which should take about 3-5 minutes.
4. Incorporate Vanilla:
Add the vanilla extract to the creamed butter and sugar mixture and combine well.
5. Combine Mixtures:
Gradually add the dry mixture to the creamed mixture. Stir gently with a spatula or wooden spoon until a soft dough forms. Avoid over-mixing to keep the cookies tender.
6. Chill the Dough:
Wrap the dough in plastic wrap and refrigerate for at least 1 hour. Chilling helps the dough firm up, making it easier to shape.
7. Preheat the Oven:
Once the dough has chilled, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
8. Shape the Cookies:
Take small pieces of dough (about 1 tablespoon) and roll them into small logs, then curve them into crescent shapes. Place them on the prepared baking sheet, leaving space between each cookie.
9. Bake the Cookies:
Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden. Be careful not to overbake as they should remain pale.
10. Cool and Dust:
Remove the Vanillekipferl from the oven and allow them to cool on the baking sheet for a few minutes. Once cooled, carefully transfer them to a wire rack. While they are still slightly warm, dust them generously with powdered sugar.
11. Store or Serve:
Allow the cookies to cool completely before storing in an airtight container, where they can be enjoyed for several days. They also make a lovely gift during the holiday season!
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Spanish Polvorones
Spanish Polvorones are traditional crumbly almond cookies that are particularly enjoyed during the Christmas season in Spain. These delightful treats are made from simple ingredients, including ground almonds and flour, and they have a distinct melt-in-the-mouth texture. The name “polvorón” comes from the Spanish word “polvo,” meaning powder or dust, which reflects their soft and crumbly nature. Dusting them with powdered sugar adds a final touch of sweetness, making them perfect for festive gatherings.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 2 cups (250 g) |
| Ground almonds | 1 cup (100 g) |
| Powdered sugar | ¾ cup (90 g) |
| Unsalted butter | ¾ cup (170 g) |
| Granulated sugar | ¼ cup (50 g) |
| Cinnamon (optional) | ½ teaspoon |
| Salt | A pinch |
Instructions:
1. Prepare Ingredients:
Ensure the butter is at room temperature to facilitate blending. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Toast the Almonds (Optional):
If you prefer a richer flavor, lightly toast the ground almonds in a dry skillet over medium heat until they are golden. Allow them to cool before combining with other ingredients.
3. Mix Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, ground almonds, a pinch of salt, and cinnamon (if using) until well combined.
4. Cream Butter and Sugars:
In a large mixing bowl, beat the room temperature butter, granulated sugar, and powdered sugar using an electric mixer or a wooden spoon. Cream the mixture until it is light and fluffy, which should take about 3-5 minutes.
5. Combine Mixtures:
Gradually add the dry ingredients to the creamed butter and sugar mixture. Use a spatula or your hands to mix until a crumbly dough forms. It should be slightly dry but hold together when pressed.
6. Shape the Cookies:
Take small amounts of dough (about 1 tablespoon) and roll them into small balls. Flatten each ball slightly to create discs and place them on the lined baking sheet, leaving space between them as they will spread during baking.
7. Bake the Cookies:
Bake in the preheated oven for 15-20 minutes, or until the edges are just starting to turn golden. Be careful not to overbake, as they should remain pale.
8. Cool and Dust:
Once baked, remove the polvorones from the oven and let them cool on the baking sheet for about 5 minutes. Then transfer to a wire rack to cool completely. After cooling, dust generously with powdered sugar before serving.
Enjoy your homemade Spanish Polvorones at festive gatherings or as a sweet treat throughout the holiday season!
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Finnish Joulutorttu
Finnish Joulutorttu, also known as Christmas Tart, is a delightful pastry traditionally enjoyed during the holiday season in Finland. These star-shaped pastries are made with flaky puff pastry filled with a sweet prune or plum filling, and they offer a charming, festive touch to any Christmas celebration.
| Ingredients | Quantity |
|---|---|
| Puff pastry | 1 sheet (about 250 g) |
| Prune or plum jam | ½ cup (120 g) |
| Powdered sugar | For dusting |
| Egg (for egg wash) | 1 |
| Almonds (sliced, optional) | For garnish |
Instructions:
1. Prepare Oven and Baking Sheet:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
2. Roll Out Puff Pastry:
On a lightly floured surface, roll out the puff pastry sheet to smooth it out slightly. Using a sharp knife or pizza cutter, cut the pastry into squares, approximately 4×4 inches (10×10 cm).
3. Create a Star Shape:
Take each square and make diagonal cuts from each corner towards the center, stopping about an inch from the middle. Be sure not to cut through the center.
4. Add the Filling:
Place about a teaspoon of prune or plum jam in the center of each square.
5. Form the Pastry:
Fold the points of the pastry over the jam filling, alternating sides. Pinch or press the corners gently to secure them, creating a star shape.
6. Prepare Egg Wash:
In a small bowl, whisk the egg to create an egg wash. Brush the tops of each pastry with the egg wash to give them a golden color when baked.
7. Optional Garnish:
If desired, sprinkle some sliced almonds on top of the pastries for added flavor and crunch.
8. Bake the Pastries:
Place the prepared pastries on the baking sheet and bake in the preheated oven for 15-20 minutes, or until they are puffed and golden brown.
9. Cool and Dust:
Once baked, remove the pastries from the oven and allow them to cool slightly. Dust them with powdered sugar before serving for an extra festive touch.
Enjoy your delicious Finnish Joulutorttu with a warm drink during the holiday season!
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Polish Pierniki
Polish Pierniki, also known as gingerbread cookies, are a traditional holiday treat in Poland, characterized by their rich flavors of spices, honey, and a hint of citrus. These cookies can be soft or crispy and are often decorated with icing or sugar, making them perfect for Christmas gatherings. Baking and decorating Pierniki is a cherished custom that brings families together during the festive season.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 3 ½ cups (440 g) |
| Baking powder | 1 teaspoon |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | ½ teaspoon |
| Honey | ¾ cup (240 ml) |
| Brown sugar | ½ cup (100 g) |
| Egg | 1 |
| Vanilla extract | 1 teaspoon |
| Zest of 1 orange | Optional |
| Icing sugar (for icing) | As needed |
| Water (for icing) | As needed |
Instructions:
1. Combine Dry Ingredients:
In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground ginger, ground cinnamon, and ground cloves until well combined. Set aside.
2. Mix Wet Ingredients:
In a separate bowl, combine the honey and brown sugar, mixing until smooth. Add in the egg, vanilla extract, and orange zest (if using), and stir until well incorporated.
3. Combine Wet and Dry Mixtures:
Gradually add the wet ingredients to the dry ingredients, stirring with a wooden spoon or spatula until a rough dough begins to form.
4. Knead the Dough:
Transfer the dough onto a lightly floured surface and knead it gently for about 2-3 minutes until it becomes smooth. Be careful not to over-knead; the dough should still be soft.
5. Chill the Dough:
Wrap the dough in plastic wrap or place it in an airtight container, and refrigerate for at least 1 hour, or overnight for better flavor.
6. Preheat Oven:
When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking.
7. Roll Out the Dough:
Retrieve the chilled dough from the refrigerator and let it sit for a few minutes to soften slightly. On a lightly floured surface, roll out the dough to about ¼ inch (0.5 cm) thickness.
8. Cut Out Cookies:
Using cookie cutters of your choice, cut out shapes from the rolled dough and place them on the prepared baking sheets, leaving some space between each cookie.
9. Bake the Cookies:
Bake the cookies in the preheated oven for 8-10 minutes, or until they are firm and lightly golden. Keep an eye on them to avoid overbaking.
10. Cool the Cookies:
Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
11. Prepare Icing (Optional):
If you’d like to decorate the cookies, mix icing sugar with a small amount of water to achieve a dough-like consistency. Adjust the water for desired thickness.
12. Decorate:
Once the cookies are completely cooled, use a piping bag or a small spoon to decorate the cookies with icing in any design you like.
Enjoy your homemade Polish Pierniki with family and friends during the holiday season!
Czech Trdelník
Czech Trdelník, often referred to as chimney cake, is a traditional Czech pastry that has gained popularity across Europe. Known for its cylindrical shape and crispy exterior, Trdelník is made from a rich, sweet dough that is rolled around a wooden spit and baked over an open flame or in an oven. It’s typically rolled in sugar and nuts and can be filled with a variety of sweet toppings like ice cream, chocolate, or cream.
| Ingredients | Quantity |
|---|---|
| All-purpose flour | 4 cups (500 g) |
| Granulated sugar | ¼ cup (50 g) |
| Active dry yeast | 2 teaspoons |
| Milk | 1 cup (240 ml) |
| Butter | ½ cup (115 g), melted |
| Egg | 1 |
| Salt | ½ teaspoon |
| Vanilla extract | 1 teaspoon |
| Ground cinnamon | 2 teaspoons |
| Chopped nuts (e.g. walnuts, almonds) | ½ cup (50 g) |
| Extra sugar (for coating) | ¼ cup (50 g) |
Instructions:
1. Activate the Yeast:
In a small bowl, warm the milk until it’s lukewarm (not hot). Sprinkle the active dry yeast and a pinch of sugar over the milk, stir slightly, and let it sit for about 5-10 minutes until frothy.
2. Mix the Dough:
In a large mixing bowl, combine the flour, granulated sugar, and salt. Create a well in the center and add the melted butter, the activated yeast mixture, the egg, and vanilla extract. Mix all the ingredients together until a dough begins to form.
3. Knead the Dough:
Transfer the dough to a floured surface and knead it for about 8-10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. Let the Dough Rise:
Place the kneaded dough in a lightly greased bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
5. Prepare the Baking Surface:
Once risen, punch down the dough to release the air. Preheat your oven to 375°F (190°C). If you have metal or wooden spits, grease them lightly with butter. If not, you can use wooden dowels wrapped in aluminum foil as a substitute.
6. Shape the Trdelník:
Divide the dough into equal portions, about the size of a golf ball. Roll each piece into a long rope, about 1-inch thick, and wrap it around the prepared spit, overlapping slightly. Make sure to secure the ends by pinching them together.
7. Coat with Sugar and Nuts:
In a shallow dish, mix the extra sugar with the ground cinnamon and chopped nuts. Roll the dough-covered spit in the sugar mixture to coat it evenly.
8. Bake the Trdelník:
Place the spits in the preheated oven, standing upright in a way that allows the heat to circulate around them (you can prop them up with a baking rack). Bake for 20-25 minutes or until golden brown, turning them occasionally for even cooking.
9. Cool and Serve:
Once baked, remove the Trdelník from the spits and let them cool on a wire rack for a few minutes. Serve warm, filled with your choice of toppings such as whipped cream, ice cream, or drizzled chocolate. Enjoy this delightful sweet treat!
