Around the world in 10 cookie recipes

Table of contents:

Around the world in 10 cookie recipes
Around the world in 10 cookie recipes
Anonim

On the evening of December 24, during his big tour, Santa Claus has the chance to taste cookies from all over the world. To inspire you, he shares with us his ten favorite recipes…

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Vanilice – Biscuits from the Balkans

Ingredients

  • 750g flour
  • 300 g lard (at room temperature)
  • 6 tablespoons of sugar
  • 2 small eggs + 2 yolks
  • The juice of half a lemon
  • Vanilla (extract)
  • For the finish
  • Jam
  • Icing Sugar
  • Vanilla sugar

Preparation

  • In a bowl, beat the soft lard with the sugar with a whisk until the mixture is frothy.
  • Add vanilla then eggs and yolks one at a time. The mixture should be frothy and homogeneous.
  • Add the flour little by little, up to about 3/4 then the rest of the flour must be added according to the texture to obtain a very flexible and soft dough.
  • When this is the case, gather the dough into a ball, wrap it in plastic wrap and leave to rest at room temperature for about 1 hour (not in the refrigerator).
  • Afterrest for an hour, roll out the dough to about 0.5 cm thick and cut out using a not too big cookie cutter.
  • On a baking tray lined with baking paper, place the biscuits and bake them in a preheated oven at 180°C for about ten minutes.
  • Attention, the cakes must remain very white.
  • Out of the oven, put a little jam on the back of the biscuit and glue the other half.
  • Dip directly into the icing sugar mixed with the vanilla sugar and let cool on a wire rack.

Note: These cakes can only be eaten the next day. If you eat them right away, they might stick to your palate a bit. These cookies get better every day and keep very well in a tin.

This recipe comes from Parmesanetpaprika.

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Brigadeiro –Cookies from Spain

Ingredients

  • 1 can of condensed milk (397 g)
  • 4 tablespoons chocolate powder
  • 1 tablespoon uns alted butter
  • Chocolate sprinkles

Preparation

  • In a saucepan, melt the butter, then add the condensed milk and the chocolate powder.
  • Heat over medium heat, stirring constantly with a wooden spoon.
  • Let cook, stirring constantly, until the bottom of the pan appears (about 10 minutes).
  • Put the dough in the refrigerator to cool.
  • Once the dough has cooled, coat your hands with butter, form balls with the dough then roll them in the chocolate vermicelli.

This recipe is from Women's Journal.

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Lemon cookies – Italy

Ingredients

  • 300g flour
  • 1 lemon juice + zest
  • 120g sugar
  • 1 egg
  • 100g butter
  • 1/2 packet of baking powder
  • Castor sugar and icing sugar for coating

Preparation

  • In a bowl, beat the butter and egg with an electric mixer then add the lemon juice and zest, as well as the sugar.
  • Then add the flour and baking powder. The dough should be homogeneous.
  • Let it rest for 30 minutes in the fridge.
  • Preheat the oven to 180°C.
  • Form small balls of dough in your hands, roll them first in caster sugar then in icing sugar.
  • Coat them well.
  • Place them on a baking sheet lined with parchment paper, taking care to space them out because they will puff up a little. Bake them in the oven for 15 minutes. Cookies must not brown.
  • Let them cool on a wire rack.

This recipe is from Women's Journal.

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Amaretti – Sardinian Biscuits

Ingredients

  • 260 g (2 cups) lightly packed ground almonds
  • 65 g (1/2 cup) icing sugar
  • 4 egg whites, at room temperature
  • 210 g (1 cup) sugar
  • 60 ml (1/4 cup) of water
  • 15 ml (1 tbsp) almond liqueur (amaretto)
  • 10 ml (2 tsp) almond extract
  • Icing sugar, for dusting

Preparation

  • Place the rack in the center of the oven. Preheat the oven to 190°C (375°F). Line two baking sheets with parchment paper.
  • In a food processor, finely grind the ground almonds with the icing sugar to obtain a flour texture. Place the mixture in a bowl. Reserve.
  • In another bowl, place the egg whites. Reserve.
  • In a small saucepan, bring the sugar and water to a boil. Simmer until a thermometer reads 116°C (240°F). Remove from the heat while whipping the egg whites.
  • Whip the egg whites with an electric mixer on medium speed until soft peaks form. Drizzle the syrup over the egg whites, avoiding the mixer's whip. Add liqueur and almond extract. Whisk continuously until stiff peaks form. Using a spatula or whisk, gently fold in the dry ingredients.
  • Using a 30 ml (2 tbsp) ice cream scoop, shape 18 cookies per sheet. Using a sieve, dust with icing sugar.
  • Bake, 1 sheet at a time, 18 minutes or until cookies start to brown and pull away easily from parchment paper. Letcool completely.

This recipe comes from Ricardo Cuisine.

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Chocolate chip cookies – Boston

Ingredients

  • 3/4 cup butter or margarine (175 mL)
  • 1 cup packed light brown sugar (250 mL)
  • 1/2 cup granulated sugar (125 mL)
  • 2 eggs (2)
  • 1 c. vanilla (5 mL)
  • 2 1/4 cups all-purpose flour (550 mL)
  • 1 c. baking soda (5 mL)
  • 1 c. s alt (5 mL)
  • 1 2/3 cup CHIPITS Milk Chocolate Chips (270g)
  • 1 cup chopped walnuts (optional) (250 mL)

Preparation

  • Preheat the oven to 375°F (190°C).
  • In a large bowl, beat butter, brown sugar and granulated sugar until fluffy. Add the eggs and vanilla, and beat until creamy.
  • In a medium bowl, combine flour, baking soda and s alt; add to butter mixture. Stir in milk chocolate chips and nuts, if desired. Drop the dough onto an ungreased cookie sheet using a spoon.
  • Bake for 8 to 10 minutes or until cookies are lightly browned. Cool for a few minutes. Transfer to a wire rack. Cool completely.

This recipe is from Hershey Canada.

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Maamoul – Biscuits from Algeria

Ingredients

  • 300g flour
  • 200g butter
  • 150g icing sugar
  • 1 tsp yeast
  • Orange blossom water or rose water or choice

For fodder

250 g of steamed dates mixed and flavored with a little cardamom and cloves and cinnamon, to which we add 2 tbsp of neutral oil

Preparation

  • In a bowl, put the flour, very fine semolina, icing sugar, soft butter, yeast
  • Mix well.
  • Add the necessary amount of orange blossom water to pick up and have a homogeneous, non-sticky ball of dough.
  • Let the dough rest for at least 30 minutes
  • Then form balls
  • Stuff each ball of dough
  • Rework the ball so that the filling is well coated with the Maamoul dough.

Using the mould, shape the Maamouls

  • Put the ball of dough in Maamoul's footprint, in the size and shape you want
  • Stamp well
  • Invert the mold and give a sharp blow.
  • Place the Maamouls on a baking sheet lined with baking paper
  • Bake in a preheated oven at 180°C for about 20 minutes (the cakes should remain white and not golden)
  • Out of the oven, sprinkle with icing sugar

This recipe is from The Jewels of Sherazade.

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Shortbread Cookies – Dutch

Ingredients

  • 300g flour
  • 200g butter
  • 100g sugar
  • 1 egg yolk
  • 1 teaspoon vanilla powder
  • 50g cocoa powder
  • 1 pinch of s alt

Preparation

  • Work the butter until it becomes smooth.
  • Add the sugar and s alt, whisk vigorously then incorporate the egg yolk.
  • Finish with flour and mix the dough well.
  • Divide the dough into two equal parts. Add the cocoa powder to one and the vanilla to the other.
  • Form two balls, wrap them in plastic wrap and leave to rest in the fridge for 30 minutes.
  • Roll out the pasta into two rectangles of the same size. Brush one of the two doughs with a little water and arrange the second dough on top. Roll the dough to form a sausage the length of the long side of the rectangle.
  • Cut slices about 1 cm thick and place them on a baking sheet covered with parchment paper.
  • Preheat the oven to 180°C and cook the shortbread for 10 min.

This recipe comes from Petit Chef.

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Jam Cookies – Quebec

Ingredients

  • 375 ml (1 ½ cups) unbleached all-purpose flour
  • 5 ml (1 tsp) baking powder
  • 125 ml (1/2 cup) uns alted butter, soft
  • 250 ml (1 cup) of sugar
  • 1 egg
  • 60 ml (1/4 cup) raspberry jam (or your choice)
  • Icing sugar

Preparation

  • In a bowl, combine flour and baking powder. Reserve.
  • In another bowl, cream the butter with the sugar with an electric mixer. Add the egg and whisk until the mixture is smooth. With a wooden spoon, stir in the flour mixture. With floured hands, form a disc with the dough. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
  • Place the rack at the top of the oven. Preheat the oven to 165°C (325°F). Line a baking sheet with parchment paper.
  • On a floured work surface, roll out the dough to 5 mm (¼ inch) thickness. Using a cookie cutter, cut out hearts (or another shape) from the dough and place them on the baking sheet, spacing them out to prevent them from sticking together. Using a small cookie cutter, cut a heart (or other shape) in the center of half the cookies.
  • Bake for 8 to 10 minutes until the cookies begin to lightly brown. Do not brown. Remove from pan and let cool.
  • Fill unpunched cookies with jam. Place a holey biscuit in it. Sprinkle with icing sugar.

This recipe comes from Ricardo Cuisine.

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Gingerbread cookies – England

Ingredients

  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup maple syrup
  • 1egg
  • 1 c. vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 c. cinnamon
  • 2 c. ginger, ground
  • 1 c. nutmeg
  • A pinch of s alt

Preparation

  • Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  • In a bowl, combine the butter, brown sugar, molasses, maple syrup, egg and vanilla extract. Reserve.
  • In another bowl, combine the rest of the ingredients.
  • Add the wet ingredients to the dry ingredients and mix well.
  • Using a rolling pin, roll out the dough to a thickness of about 1cm.
  • Cut shapes of your choice, then arrange on the plate.
  • Bake for 8 to 10 minutes.

This recipe is from Three times a day.

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Zimtsterne – German cookies

Ingredients

  • 3 egg whites
  • 250g icing sugar
  • 400g ground almonds
  • 1 teaspoon ground cinnamon

Prepare the white mass

  • Beat the eggs until stiff. Add the sifted icing sugar by spoonfuls, until you get a firm mass that does not run if you turn the pot upside down.
  • Reserve 4 large tablespoons of this mass in a bowl.
  • Prepare the almond/hazelnut mixture
  • Mix the ground almonds and thecinnamon with the rest, to obtain a fairly sticky dough, but consistent enough to stay in a ball.
  • Lay out transparent film on the work surface and place the dough on it. C
  • open with another transparent film and roll out with a rolling pin (height 0.5 to 1 cm).
  • Making the Stars
  • Remove the top film and make stars with the cookie cutter, place them on a baking sheet covered with parchment paper.
  • Put a little of the reserved egg white/icing sugar mixture on each star and spread it with your finger to cover them.

Finish

  • Let dry 3 hours
  • Then put the stars in the oven at 100°C to dry them even more, until they no longer stick to the paper. Attention, the white on the top must remain immaculate! As soon as it browns lower the temperature of the oven.

This recipe comes from Marmiton.

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