AUSTRIAN NUT COOKIES
These are my family's favorite Christmas cookies. If you arrange the slivered almonds in pinwheel fashion, the cookie looks like a poinsettia. -Marianne Weber, South Beach, Oregon
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 10 sandwich cookies.
Number Of Ingredients 10
Steps:
- In a bowl, combine flour, chopped almonds and sugar. Mix in butter until dough is just combined. On a floured surface, roll the dough to 1/8-in. thickness. Cut with a 2-in. round cutter and place 1 in. apart on greased baking sheets. Cover and refrigerate for 1 hour., Uncover and bake at 375° for 7-10 minutes or until the edges are lightly browned. Remove to wire racks to cool completely. Spread jam on half of the cookies; top with another cookie. , For frosting, combine chocolate, confectioners' sugar and butter. Spread on tops of cookies. Decorate with slivered almonds.
Nutrition Facts : Calories 277 calories, Fat 18g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 92mg sodium, Carbohydrate 28g carbohydrate (16g sugars, Fiber 2g fiber), Protein 4g protein.
HUNGARIAN NUT ROLLS
Just like grandmas! Beautiful and delicious. The nuts actually taste like candy after the recipe is all put together, so this may be surprisingly tasty even for the non-nut-lover.
Provided by Munchkin Mama
Categories Yeast Breads
Time 10h45m
Yield 3 rolls
Number Of Ingredients 13
Steps:
- Dough: Let yeast dissolve in milk for a few minutes. Melt butter. Mix butter with beaten yolks in big bowl. In a separate bowl, sift flour, sugar and salt together. Mix yeast mixture with butter and egg yolks, sweet cream, and then flour mixture. Beat with wooden spoon or spatula until smooth or use hands to mix. The mixture will absorb the flour, cleaning the sides of the bowl. Shape into 3 balls and refrigerate overnight.
- Prepare filling by mixing together nuts and sugar and then add vanilla. Fold in beaten egg whites.
- Use 1 to 1 ¼ cups filling per roll.
- Roll out each ball into rectangle 1/8 to ¼ inch thick. Sides will be about 12 by 16 inches. With paring knife, even off sides slightly. Spread with nut filling to within ½ inch of sides. Roll from short side up long side. Place the three rolls side-by-side on a 10 by 14 inch baking pan or cookie sheet and let rise in a warm area for 3 hours. Brush top with beaten egg. Bake at 325°F for 1 hour.
DATE-NUT MERINGUES
From Sunset "Cookies" (1985). I personally cook meringues on parchment paper rather than the recommended greased cooking sheet. The dates make chewy meringue.
Provided by LaJuneBug
Categories Drop Cookies
Time 1h30m
Yield 42 cookies, 24 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 200°F.
- In a large bowl of an electric mixer, beat egg whites until foamy. With the mixer on high speed, beat in salt; then gradually add sugar, about a tableshppon at a time, beating well after each addition, until whites fold stiff, glossy peaks.
- Add vanilla and beat for 1 minute. Fold in dates and walnuts.
- Drop meringue mixture by rounded teaspoonfulls onto well-greased cooking sheets, spacing cookies about 1 inch apart. Bake in a 200°F oven for 1 hour or until outside is dry and set; cookies should not turn brown.
- Let cool on baking sheets for about 5 minutes, then transfer to racks and let cool completely. Store airtight.
AUSTRIAN JAM COOKIES
This recipe belonged to my mother. It is one the many cookies from her Christmas cookie collection.
Provided by Carol
Categories World Cuisine Recipes European Austrian
Yield 36
Number Of Ingredients 7
Steps:
- In a medium bowl, cream together the butter and sugar. Add the vanilla and egg yolk; mix until fluffy. Stir in the flour, and refrigerate dough for 2 hours.
- Preheat oven to 300 degrees F ( 150 degrees C ). Grease cookie sheets.
- Measure out the dough by teaspoonfuls, and roll into balls. Dip the balls into chopped almonds and set on the prepared cookie sheet 1 inch apart. With a finger, make an indention in each cookie, fill the indention up with jam using a teaspoon or a pastry bag. Bake in the preheated oven for 15 to 20 minutes, cookies should be golden brown. Remove from pan after baking to cool on a wire rack.
Nutrition Facts : Calories 87.8 calories, Carbohydrate 13.3 g, Cholesterol 12.5 mg, Fat 3.6 g, Fiber 0.3 g, Protein 1 g, SaturatedFat 1.7 g, Sodium 18.5 mg, Sugar 8.5 g
AUSTRIAN WALNUT COOKIES
Known as palatschinkens in Austria, these rich cookies melt in your mouth. The delicate, tender pastry surrounds a walnut filling that's just sweet enough. The recipe comes from a co-worker who was known for her wonderful baked goods. -Donna Gaston, Coplay, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, beat butter until creamy. Beat in egg yolks, 2 at a time. Gradually beat in flour., Divide dough into 3 portions. Shape each into a disk; wrap in plastic. Refrigerate overnight., Preheat oven to 350°. In a small bowl, using clean beaters, beat egg whites on medium speed until foamy. Gradually add confectioners' sugar, 2 tablespoons at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold in walnuts., On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round cookie cutter. Spread each cookie with 1 teaspoon walnut mixture to within 1/4-in. of edges. Fold dough almost in half over filling, allowing filling to show. Place 1 in. apart on ungreased baking sheets., Bake 8-10 minutes or until light brown. Remove from pans to wire racks to cool completely., Dust cookies with additional confectioner's sugar. Store in airtight containers in the refrigerator.
Nutrition Facts : Calories 182 calories, Fat 12g fat (6g saturated fat), Cholesterol 82mg cholesterol, Sodium 71mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 3g protein.
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