Polish Lowland Sheepdog - Pons - pon the dog
International Recipe Exchange
We are featuring Polish Christmas cookie recipes this month
Chocolate Hearts (serduszka czekoladowe)
1 egg white
3/4 cup sugar
1 cup ground, unblanched almonds
3 squares grated unsweetened chocolate
juice and grated rind of 1/2 lemon
Beat 1 egg white with 3/4 cup of sugar, mixing in 1 cup ground unblanched almonds, 3 squares
grated unsweetened chocolate and the juice and grated rind of 1/2 a lemon. On sugar-sprinkled board, roll into finger-thick rolls and form into hears. Bake on baking sheet in 325 oven 15-20 min. Spread with white or chocolate glaze.
Walnut or Almond Macaroons
3 egg whites
1-1/4 c. powdered sugar
1/2 cup ground walnuts or almonds
Beat 3 egg whites over boiling water in double-boiler with 1-1/4 c. powdered sugar, sifted. Stir in 1/2 cup ground walnuts or almonds, mix lightly and spoon mixture onto parchment-lined baking sheet. Dry in 250 oven for about 1 hour.
Butter Bowtie Cookies
Thoroughly mix the butter, sugar, egg-yolks and vanilla
extract, then slowly mix in the flour and knead. If the mixture
appears to be too liquid, add a little flour.
Roll out the mixture on a board until about ¼ inch thick
(about 7mm) - this is the thickness of a standard pencil.
Christmas Honey Spice Cake
1 cup sugar
1 T. honey-spice cake seasoning
1 teaspoon baking soda
1 cup honey
3 cups flour
Cream 2 eggs and 1 cup sugar until white. Add 1 T. honey-spice cake seasoning, 1 teaspoon
baking soda dissolved in 3 Tablespoons water, 1 cup honey and 3 cups flour sifted. Work ingredients well into a dough, then kneed awhile on floured board. Sprinkle with flour and roll out 1/2 -inch-thick. Cut into rounds or whatever other shapes you like (Christmas shapes). Place on greased baking sheet and bake in 400 oven about 10 min. Store in airtight tin or jar and add glaze before serving. Chocolate-covered honey-spice hearts are traditionally passed out to youngsters by St. Nicholas.
4 egg yolks
Add a few angel wings at a time and fry until golden on both sides, turning about halfway through cooking time, about 1 1/2 minutes total. Remove to drain on paper towels. Repeat with remaining angel wings until all are fried. Cool completely and dust liberally with confectioners' sugar. Store in airtight container.