Monthly Archives: September 2013

Sušvenkové cokoládové z dvojiho tēvsta

To the very best of my limited knowledge, Sušvenkové cokoládové z dvojiho tēvsta is Czech for “chocolate cookies of doubled dough,” or a close approximation thereof. Here’s what I like: A recipe that uses all the yolks, and exactly the … Continue reading

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Cherry sweethearts

“In many English towns,” according to Sharon Tyler Herbst, “sandwich cookies are referred to as ‘sweethearts.’” In my limited research I found little evidence to prove or disprove this assertion. Regardless, these border on treacly sweet and yet slightly tart … Continue reading

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Schwowebredles

I had a migraine when I started to make these, and somehow misread the recipe. Duh. Three cups of flour instead of the necessary one-and-a-third later, I realized my error only after a few minutes of consternation when the powdery … Continue reading

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Eier kringel

Brandy, cardamom and fresh orange zest vie for attention in these Christmas cookies, but the richness lent by four sieved egg yolks may be their most compelling aspect. Beautiful, excellently flavored, and rolled to a quarter-inch thickness, they are delicious … Continue reading

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Brune kager

Brune kager, Danish brown cakes, are thin and crisp. Sweetened with dark corn syrup, molasses and brown sugar, and rich with finely chopped almonds and butter, they must be a delightful Christmas-time treat. Fresh orange zest, cinnamon, cloves, nutmeg and … Continue reading

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Ginger shamrocks

And now for something completely different. Sometimes holiday cookies are not Christmas cookies. Surprise! These three-inch-in-diameter cookies are sweet with brown sugar, and crisp and buttery like a homemade gingersnap ought to be. Spiced with lots of ginger and with … Continue reading

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Moravian molasses cookies

Another holiday standby, Moravian molasses cookies are traditionally rolled paper-thin and are ultra-crisp. This recipe originated in Old Salem, North Carolina, one of the first Moravian settlements in the United States in 1753, or so says Sharon Tyler Herbst. I … Continue reading

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