Christmas cookie recipes from around the world
Published: Friday December 18, 2009 in Food
Italian holiday cookies
1 tablespoon sugar
1 teaspoon grated lemon peel
1 teaspoon vanilla extract
½ teaspoon salt
2 ½ cups all-purpose flour
canola oil for frying
1 cup honey
In a mixing bowl, combine sugar, lemon peel, vanilla and salt. Add eggs and 2 cups flour; mix well. Turn onto a floured surface and knead in remaining flour (dough will be soft). With a floured knife or scissors, cut into 20 pieces. With hands, roll each piece into pencil shapes. Cut "pencils" into ½-in. pieces.
In an electric skillet or deep-fat fryer, heat oil to 350 degrees.
Fry pieces, a few at a time, for 2 minutes per side or until golden brown. Drain on paper towels. Place in a large bowl.
Heat honey to boiling; pour over cookies and mix well. With a slotted spoon, spoon onto a serving platter and slowly mound into a tree shape if desired. Decorate with candy sprinkles.
English tea cakes
2 cups butter, softened
1 cup sugar
2 teaspoons vanilla extract
4 cups all-purpose flour
60 walnut or pecan halves, toasted
In a large mixing bowl, cream butter and sugar. Beat in vanilla. Gradually add flour. Drop by heaping tablespoonfuls into greased miniature muffin cups; flatten slightly. Press a walnut half into the center of each.
Bake at 350° F for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing from pans to wire racks.