JOHN HADAMUSCIN'S BOHEMIAN BUTTER COOKIES
This is an heirloom recipe, brought from the Old Country, and published by cookbook author Hadamuscin. It is perfect for cutting with traditionally-shaped cookie cutters. Note that chilling time is not included in the timing. The yield will depend on the size of your cookie cutters.
Provided by Lorraine of AZ
Categories Dessert
Time 55m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- In a large mixing bowl, cream the butter and sugar together until light and smooth.
- Separate 3 of the eggs; Beat the 3 egg yolks and the remaining whole egg into the butter-sugar mixture. Set aside the eggs whites.
- Beat in vanilla. Gradually add the flour and mix well. Gather the dough into a ball, wrap in plastic wrap and chill in the refrigerator for 3 hours or overnight.
- Preheat oven to 350 degrees F. Grease baking sheets.
- On a lilghtly floured surface, roll out the dough to 1/8-inch thickness. Cut out shapes with floured cookie cutters. Transfer cookies to baking sheets. Lightly beat reserved egg whites. Using a pastry brush, glaze the surfaces of the cookies with egg whites. Decorate each with a sprinkling of colored sugar.
- Bake for 8-10 minutes, or until the edges of the cookies are lightly browned. Remove to wire racks to cool.
- Store in tightly covered containers for up to two months in a cool place, or freeze for up to 6 months.
Nutrition Facts : Calories 128.2, Fat 8.2, SaturatedFat 5, Cholesterol 38, Sodium 60.5, Carbohydrate 12.2, Fiber 0.3, Sugar 4.2, Protein 1.7
BLACK AND WHITE COOKIES
The black and white cookie is a bakery classic, especially in New York. This recipe delivers a big soft and cakey cookie loaded with vanilla, and topped with thick, sweet vanilla and chocolate icings. There's actually not a lot of work that goes into these cookies, but be patient and let the icing set to a nice matte finish before serving or storing. They're worth the wait!
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 12 black and white cookies
Number Of Ingredients 14
Steps:
- Make the cookies: Position racks in the upper and lower thirds of the oven and preheat to 350˚ F. Line two baking sheets with parchment paper. Whisk the flour, baking powder, baking soda and salt in a medium bowl until combined.
- Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, then the vanilla, beating well after each addition.
- Reduce the mixer speed to low and beat half of the flour mixture into the butter mixture until just combined. Beat in the sour cream, then beat in the remaining flour mixture.
- Using a large ice cream scoop or 1/4 cup measure, scoop mounds of dough and place 3 inches apart on the baking sheets (6 cookies per pan). Bake, rotating and switching the pans halfway through, until the cookies are puffed and the bottoms and edges are just starting to brown, about 15 minutes. Let cool 5 minutes on the pans, then remove the cookies to a rack to cool completely.
- Make the icing: Sift the confectioners' sugar into a large bowl. Add 3 tablespoons milk, the corn syrup and vanilla and whisk until smooth and very thick but still spreadable. Remove half of the icing (about 1/2 cup) to a separate bowl and stir in the cocoa powder until smooth, thinning with up to 1 tablespoon milk, if needed.
- Turn the cookies flat-side up. Using a small offset spatula, spread the white icing on half of each cookie, making a straight, clean line in the center of the cookie. Return the cookies to the rack, and let sit, preferably in a cool place, until the icing is firm with a matte finish, at least 30 minutes. Spread the chocolate icing on the other half of the cookies. Let the icing set at room temperature, at least 2 hours and up to overnight.
AMMONIA COOKIES
Jenan Madden, the manager of a book store in Seattle, shared this recipe with The Times. She acquired it as a child from a favorite baby sitter. "The taste is great," she said. "And it's fun telling people what they are called." (Ammonia cookies are in fact made with ammonium carbonate, a form of baking soda, not cleaning ammonia, which is poisonous.)
Provided by Dena Kleiman
Categories dessert
Time 30m
Yield 48 cookies
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees.
- Mix butter and shortening. Add sugar, coconut, flour and baking ammonia. Mix well. Form into small balls about the size of a walnut. Flatten with a fork. Place on ungreased cookie sheets.
- Bake 11 minutes, or until cookies turn light brown.
Nutrition Facts : @context http, Calories 152, UnsaturatedFat 4 grams, Carbohydrate 17 grams, Fat 9 grams, Fiber 0 grams, Protein 1 gram, SaturatedFat 5 grams, Sodium 54 milligrams, Sugar 11 grams, TransFat 1 gram
BOHEMIA COOKIES
This is a recipe from my grandmother and I make it every Christmas. They are delicious!!! They are buttery flavor and have a crunchy chocolate taste also.
Provided by Dawn
Categories Drop Cookies
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a medium bowl, cream together the shortening and confectioners' sugar until smooth. Stir in the vanilla and salt. Mix in flour, walnuts and grated chocolate until well blended. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 35 to 40 minutes in the preheated oven, or until firm. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 16 g, Cholesterol 1.6 mg, Fat 13.9 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 5.8 mg, Sugar 9.9 g
BOHEMIAN KOLACHES
This kolache recipe was given to me by my mother-in-law, who received it from her mother! It was a standard treat in their family, made nearly every week. Now I make these kolaches for my own family for special occasions. -Maxine Hron, Quincy, Illinois
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 40m
Yield about 28 rolls.
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast and 1 tablespoon sugar in warm milk; let stand 10 minutes. In a large bowl, combine 2 cups flour, remaining sugar, egg yolks, salt, butter and yeast/milk mixture. Mix until smooth. Add enough remaining flour to make a stiff dough. , Turn out onto a floured surface and knead until smooth and elastic, 6-8 minutes. Add additional flour if necessary. Place dough in greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled in bulk, about 1 hour. , Punch dough down and allow to rise again. Roll out on floured surface to 1/2-in. thickness. Cut with large glass or 2-1/2-in. cutter. Place on greased baking sheets; let rise until doubled, about 45 minutes. , Firmly press indentation in center and fill each roll with a heaping tablespoon of filling. Brush dough with egg white. Bake at 350° for 10-15 minutes or until rolls are light golden brown.
Nutrition Facts : Calories 164 calories, Fat 3g fat (2g saturated fat), Cholesterol 37mg cholesterol, Sodium 116mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 1g fiber), Protein 4g protein.
LEMONIA COOKIES
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Dissolve the ammonia in the milk, and set aside.
- In a large bowl, cream together the lard and sugar until smooth. Mix in the lemon oil, eggs, and salt. Stir in the milk alternately with the flour to form a soft but manageable dough. Roll the dough into walnut sized balls. Place 2 inches apart onto an ungreased cookie sheet. Flatten the cookies using the bottom of a glass dipped in sugar.
- Bake for 10 to 12 minutes in the preheated oven, or until firm. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 71.9 calories, Carbohydrate 11.4 g, Cholesterol 6.3 mg, Fat 2.4 g, Fiber 0.2 g, Protein 1.1 g, SaturatedFat 0.9 g, Sodium 15.8 mg, Sugar 5.5 g
BOHEMIA COOKIES
This is a recipe from my grandmother and I make it every Christmas. They are delicious!!! They are buttery flavor and have a crunchy chocolate taste also.
Provided by Dawn
Categories Drop Cookies
Time 1h10m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- In a medium bowl, cream together the shortening and confectioners' sugar until smooth. Stir in the vanilla and salt. Mix in flour, walnuts and grated chocolate until well blended. Drop by teaspoonfuls onto ungreased cookie sheets.
- Bake for 35 to 40 minutes in the preheated oven, or until firm. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 193.4 calories, Carbohydrate 16 g, Cholesterol 1.6 mg, Fat 13.9 g, Fiber 0.7 g, Protein 2 g, SaturatedFat 3.6 g, Sodium 5.8 mg, Sugar 9.9 g
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