Polish Lowland Sheepdog - pons - pon the dog







   Nizinny Z Mazurow (Buzia and Ronny in France)







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


Prepare ingredients:

  • 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 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.

Christmas Honey Spice Cake

2 eggs
1 cup sugar
1 T. honey-spice cake seasoning
1 teaspoon baking soda
1 cup honey
3 cups flour
chocolate glaze
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.

Angel Wings

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 until incorporated.

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

  • 1     Cup all-purpose flour
  • 1     Tablespoon sugar
  • 3     Large egg yolks
  • 3     Tablesoons sour cream
  • 1     Tablespoon vodka or whiskey
  •        Vegetable oil
  • 2- 2/3 Cups powedered sugar
  1. 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.
  2. Place dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.
  3. 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.
  4. Make 1-inch vertical slit down center of each strip. Insert one end of strip through cut to form twist; repeat with remaining strips.
  5. 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.
  6. 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


  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, softened
  • 1 teaspoon ground cinnamon


  • 2 pounds farmers cheese
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon flour
  • 1/2 cup whipping cream
  • 1 teaspoon vanilla extract
  • 1/8 teasoon salt
  1. 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.
  2. 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.
  3. 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.


 Piernikowa Krajanka 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 cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 2 cups of all-purpose flour
  • 3 tablespoons cold water
  • 1 egg
  • 1 teaspoon baking soda

Chocolate Filling (recipe follows)

  • 1 cup semi sweet chocolate chips
  • 32 whole toasted almonds
  1. 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.
  2. Add flour, cold water, egg and baking soda to cooled sugar mixture; stir with spoon until well blended. Cover; let stand 20 minutes.
  3. 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.
  4. 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.
  5. 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 overnight.
  6. 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.
  7. 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 bars.


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)

  • 900g flour
  • 500 ml lukewarm water
  • 50g dried yeast or 100g fresh yeast
  • 200 ml sunflower oil
  • salt
  • flour for sprinkling
  • oil for deep-frying
  • caster or icing sugar for dredging

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)

  • 4oz butter
  • 4 lg eggs
  • 14 oz honey
  • 14 oz unbleached all-purpose flour (3 cups)
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 1 tsp cinnamon
  • 2 tsp baking powder

Cream 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 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 Cookies)
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
      4    eggs
      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.






Click here: Visit with Santa Claus at northpole.com

This site has all sorts of exciting American style Christmas cookie recipes, activities and more !!

Enjoy !!!!!!