Chocolate Hearts (serduszka czekoladowe)
1 egg white
3/4 cup sugar
1 cup ground, unblanched
3 squares grated unsweetened
juice and grated rind of 1/2
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
Walnut or Almond Macaroons
3 egg whites
1-1/4 c. powdered sugar
1/2 cup ground walnuts or
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
- 1 pound (450g.)sweet (unsalted) butter,
- 1 cup (240ml) sugar,
- 4 hard-boiled egg yolks, finely crumbled,
- 4 ½ cups (1050ml) white flour,
- 1 ½ teaspoons (7ml) vanilla extract.
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.
Place the kneaded ball into the refrigerator for at least 2
Roll out the mixture on a board until about ¼ inch thick
(about 7mm) - this is the thickness of a standard pencil.
Cut strips about ¼inch wide (12mm) and 6 inches (150mm) long,
and twist into a figure-eight, like a pretzel.
Break an egg, and smear the bow-ties. Sprinkle with colored
sugar. (Alternatively, you may sprinkle with poppy seed
Place on baking tray and insert into oven preheated to 400°F
(200C) for 20 to 25 minutes.
Watch carefully towards the end as the cookies burn very easily.
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
1 whole egg
1/2 teaspoon salt
1/3 cup confectioners' sugar
2 tablespoons rum or brandy
1 teaspoon vanilla extract
1 1/4 cups flour
3 cups vegetable shortening for frying
Confectioners' sugar for topping
In a large bowl of an electric mixer, combine egg yolks, egg and
salt. Beat on highest speed until mixture is thick and drops
softly from the beaters, 7 to 10 minutes,
Beat in sugar, a small amount at a time. Beat in rum and vanilla
extract. Remove from mixer. Fold flour into mixture by hand
Turn dough onto generously floured surface. Knead dough until
blisters form on the dough, about 10 minutes. Add small amounts
of flour as needed to surface to keep dough from sticking.
Divide dough in half. Cover one half with inverted bowl, towel
or plastic wrap to prevent drying.
Roll out other half of dough as thin as possible, (about an 8 x
12-inch rectangle). If dough resists, let it rest for a few
minutes and resume rolling. Cut dough into 2 x 4-inch
rectangles. Make a 2-inch slit from center almost to end of each
dough strip. Pull opposite end of strip through slit to twist
the dough. Repeat with remaining dough.
In a large skillet, heat vegetable shortening until it reaches
350 degrees F on a deep-fat fry thermometer. (This is important,
if the oil is too cool, dough will absorb too much oil; if it is
too hot, the pastry will burn on the outside and not cook
properly on the inside.)
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.
CHRUSCIKI (Polish Fried Cookies)
Makes 4 dozen cookies
Place flour and sugar in medium bowl; stir to combine. Make
well in center of flour mixture; add egg yolks, sour cream
and vodka. Stir with spoon until soft dough forms.
Place dough into 2 discs; wrap in plastic wrap and
refrigerate until firm, 30 minutes or overnight.
Working with 1 disc at a time, unwrap dough and place on
lightly floured surface. Roll out dough with lightly floured
rollling pin to 1/8 -inch-thick (12 x 10-inch) rectangle.
Cut dough lengthwise in half; cut each half into 12 strips.
Make 1-inch vertical slit down center of each strip. Insert
one end of strip through cut to form twist; repeat with
Heat oil in large saucepan to 375 degrees F. Place 6 strips
at a time into hot oil. Fry about 1 minute or until golden
brown, turning cookies once with slotted spoon. Drain on
Place 1/3 cup powdered sugar in small brown paper bad. Add 6
warm cookies at a time; close bag and shake until cookies
are coated with sugar. Repeat with additional sugar and
remaining cookies. Cookies are best when served immediately,
but can be stored in airtight container 1 day.
Makes 10 servings
Prepare crust: Combine graham cracker crumbs, sugar, butter
and cinnamon in a medium bowl. Mix until well-blended and
mixture resembles wet sand. Press it into a 9-inch
springform pan. Bake in a preheated 350-degree oven for 9
minutes. Let cool on a wire rack.
Make the filling: In a large mixing bowl, mash farmers
cheese well with a fork or potato masher. Add sugar, eggs,
flour, whipping cream, vanilla extract and salt. Mix with a
fork until combined. Pour filling into prepared crust.
Bake in a pre-heated 350-degree oven for 1 hour. Turn oven
off and leave cake in the oven for 30 minutes. Remove from
oven and let cool on a wire rack for 3 hours. Chill for
several hours before serving.
Swiateczna (Polish Honey Bars)
Makes 32 bars
1/2 cup sugar, divided
2 tablespoons boiling water
1/3 cup honey
2 tablespoons margarine
1 teaspoon ground allspice
1/2 teaspoon ground
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 cups of all-purpose flour
3 tablespoons cold water
1 teaspoon baking soda
Combine 2 tablespoons sugar and boiling water in small heavy
saucepan over medium heat; stir until disolved and slightly
brown. Add remaining sugar, honey, margarine, allspice,
cinnamon, cloves and nutmeg; bring to a boil over high heat,
stirring consantly. Remove saucepan from heat; pour mixture
into medium bowl. Cool.
Add flour, cold water, egg and baking soda to cooled sugar
mixture; stir with spoon until well blended. Cover; let
stand 20 minutes.
Preheat oven to 350 degrees F. Grease and flour 15x10 inch
jelly-roll pan; set aside. Roll out dough on llightly
floured surface with lightly floured rolling pin to almost
fit size of pan. Press dough evenly into pan to edges. Bake
10 to 13 minutes or until dough springs back when lightly
touched in center. Remove pan to wire rack; cool completely.
To remove cookie base from pan, run knife aroudn edge of
cookie base to loosen it from sides of pan. Place wire rack
top side down over pan; flip rack and pan over together.
Cookie base should drop out of pan onto rack. Cut cookie
base in half to form two rectangles.
Prepare Chocolate filling; spread evenly over 1 rectangle.
Top with other rectangle, flat side up. Wrap cookie sandwich
in plastic wrap. Place baking sheet on top of cookie
sandwich; place heavy cans or other weights on baking sheet
to press sandwich layers together. Let cookie sandwich stand
When cookie is ready to frost, melt chocolate chips in 2-cup
glass measure in microwave at MEDIUM (50% power) 2 to 3
minutes, stirring occasionally. Dip wide part of each almond
into chocolate; place dipped almonds on wax paper to set.
Remove weights and baking sheet from cookie sandwich;
unwrap. Spread remaining melted chocolate over top. Before
chocolate sets, score top of cookie sandwich into 32 bars.
Place 1 dipped almond on each bar. (If chocolate has set, it
may be necessary to reheat almonds in microwave for a few
seconds.) Let stand at room temperature until set; cut into
Chocolate Filling (Makes about 1 cup filling)
- 1/4 cup whipping cream
- 1/2 cup semi sweet chocolate chips
- 1 cup natural almonds, toasted and ground
- 3/4 cup powdered sugar, divided
- 1/2 teaspoon vanilla
Heat cream and chocolate chips in small saucepan over medium heat
until melted and smooth, stirring constantly. Remove from heat; stir
in almonds, 1/2 cup powdered sugar and vanilla with spoon. Stir in
additional powdered sugar until filling is stiff enough to spread.
PACZKI (Polish Donuts)
Mix half the flour iwth 250ml of lukewarm water and
the yeast. Leave to rise in a warm place fro 20 minutes. When it
begins to rise, mix the remaining flour and water and the sunflower
oil. Sprinle a little salt on the dough and knead until it becomes
moist. Sprinkle lightly with flour and leave to rise and dry in a
warm area for 30 minutes. When you press the dough with your finger
and it springs back immediately, it is ready to fry.
Pull off pieces of dough and shape into donuts. Set
aside. Heat oil in deep frying pan until very hot and drop the
donuts into it. Fry until nicely browned on all sides. When cooked,
they should feel light when pricked with a toothpick. Drain on
kitchen paper. Pile up the donuts in a bowl and dredge with a little
sugar. Serve warm. Make approximately 16 donuts.
MEDIANYK (Honey Cake)
Cream the butter and separate the eggs. Add the room
temperature yolks, one at a time, to the butter and beat well. Mix
in the honey. Sift the flour, baking powder, and spices twice and
add to the butter mixture. Whip the egg whites until stiff. Fold a
little of the egg whites into the batter, then add the rest of them,
folding them gently into the batter. Pour the batter into a buttered
and floured loaf pan. Bake in a preheated 350 degrees F oven until
firm on top and a toothpick inserted in the center comes out clean,
about 1 hour. Cool in the pan, for 10 minutes. Then remove and
finish cooling on a wire rack.
MEDIANYKY (HONEY COOKIES)
4 c unbleached all-purpose flour
1 t ground cinnamon
1/2 ts ground cloves
1/2 ts ground ginger
1/2 ts ground nutmeg
1 c powdered sugar
2 ts baking powder
2 extra large eggs
1 c honey
2 tb chopped orange peel
1 lg egg, beaten with a little water for glazing
20 blanched almonds
coarse sugar crystals
Sift the flour, spices, sugar, and baking powder together, blending
well. Add the eggs, honey, and orange peel to make a soft dough.
On a floured work surface, roll out the dough to about 1/2-inch
thick. Cut into shapes with cookie cutters, and place on a lightly
greased or non-stick cookie sheet, brushing each one with the egg
wash glaze. Place 1/2 of an almond in the top center of each cookie
and sprinkle with the sugar crystals. Bake in a preheated 350 Degree
F. oven until done, about 15 minutes. Cool on wire racks and store
in airtight tins.
Pierniki (Polish Spice
Yield: 1 Servings
1 c honey
4 c flour pinch of black pepper
1/2 ts cinnamon
1/2 ts nutmeg
1/2 ts cloves
1/2 ts allspice
1 c sugar
1 ts soda, dissolved in a little
Heat the honey until it boils, then allow it to cool to lukewarm.
Sift the flour with the spices. Beat the eggs with the sugar until
thick. Add the soda, the honey, and the flour. Mix well. Roll out
dough on a lightly floured board to 1/4-inch thickness. Cut cookies
in whatever shapes you like.
Bake them on buttered sheets in a 350F oven for about 10 to 15
minutes, or until just lightly browned. The Pierniki may be
decorated with a thin glaze made of confectioners' sugar, water,
almond or vanilla extract, and a drop of food coloring.