Hearts (serduszka czekoladowe)
1 egg white
ground, unblanched almonds
grated unsweetened chocolate
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
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.
or Almond Macaroons
3 egg whites
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.
- 1 pound
(450g.)sweet (unsalted) butter,
- 1 cup (240ml)
- 4 hard-boiled
egg yolks, finely crumbled,
- 4 ½ cups
(1050ml) white flour,
- 1 ½ teaspoons
(7ml) vanilla extract.
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
Place the kneaded ball into the refrigerator for at least 2 hours.
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 instead).
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.
Honey Spice Cake
1 cup sugar
1 T. honey-spice
1 teaspoon baking
1 cup honey
3 cups flour
Cream 2 eggs and 1
cup sugar until white. Add 1 T. honey-spice cake seasoning, 1 teaspoon
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.
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 until
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
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
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.)
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.
(Polish Fried Cookies)
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.
vertical slit down center of each strip. Insert one end of strip
through cut to form twist; repeat with remaining strips.
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 paper towels.
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.
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.
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.
Krajanka Swiateczna (Polish Honey Bars)
1/2 cup sugar,
1/3 cup honey
2 cups of
Filling (recipe follows)
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
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.
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 overnight.
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.
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 bars.
Filling (Makes about 1 cup filling)
- 1/4 cup whipping
- 1/2 cup semi
sweet chocolate chips
- 1 cup natural
almonds, toasted and ground
- 3/4 cup powdered
- 1/2 teaspoon
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.
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.
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
the butter and seperate 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.
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
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.
(Polish Spice Cookies)
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 the
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.