Cookies Around the World 3 of 5 |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 20 |
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This is a great recipe for variety (English, French, Greek, German, Finnish, Italian, Swedish, Norwegian, Turkish, Mexican. I have split them, two to a recipe but if you want them all, there are 5 separate recipes. They are made from one basic cookie dough. Each batch of basic dough makes a batch of two of the cookies with the ingredients I have listed. Time does not include chilling time. Ingredients:
1 cup butter or 1 cup margarine, softened |
1 1/2 cups confectioners' sugar |
1 egg |
1 teaspoon vanilla |
2 1/2 cups all-purpose flour |
1 teaspoon almond extract |
2 cups confectioners' sugar |
1 teaspoon vanilla |
1 1/2-2 tablespoons milk |
2 -3 drops food coloring (optional) |
1/3 cup blanched almond, finely chopped |
1 (1 ounce) envelope premelted chocolate |
1/4 cup chopped pistachio nuts or 1/4 cup walnuts |
2 -3 drops green food coloring |
1 teaspoon rum flavoring |
2 -3 drops red food coloring |
Directions:
1. BASIC COOKIE DOUGH.
2. Cream butter and sugar.
3. Beat in egg and vanilla.
4. Add flour slowly and mix well.
5. FINNISH ALMOND BRITTLE.
6. Add almond extract to 1/2 cookie dough.
7. Cover and chill for at least 2 hours.
8. Heat oven to 375.
9. Roll dough 1/4 inch on lightly-floured cloth-coverd board.
10. Cut into strips 2 1/2 by 3/4 inch.
11. Bake on ungreased baking sheet 10-12 minutes, until very light brown.
12. Cool.
13. For frosting, blend confectioners sugar, vanilla, milk, food color.
14. Frost cookies.
15. Sprinkle with almonds.
16. ITALIAN SPUMONI BARS.
17. Divide 1/2 cookie dough into 3 parts.
18. Part 1- mix in premelted chocolate.
19. Part 2- mix in pistachio nuts and green food color.
20. Part 3- mix in rum flavoring and red food color.
21. shape each part into rectangle, 8 by 3 inches.
22. Layer rectangles, placing green dough in center.
23. Press together.
24. Wrap and chill at least 2 hours.
25. Heat oven to 375.
26. Cut dough crosswise into 1/8 inch slices.
27. bake on ungreased backing sheet 5-7 minutes, until no imprint remains when touched lightly.
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