Cookies Around The World 3 Of 5 Recipes

Steps:

• BASIC COOKIE DOUGH.
• Cream butter and sugar.
• Beat in egg and vanilla.
• Add flour slowly and mix well.
• FINNISH ALMOND BRITTLE.
• Add almond extract to 1/2 cookie dough.
• Cover and chill for at least 2 hours.
• Heat oven to 375.
• Roll dough 1/4 inch on lightly-floured cloth-coverd board.
• Cut into strips 2 1/2 by 3/4 inch.
• Bake on ungreased baking sheet 10-12 minutes, until very light brown.
• Cool.
• For frosting, blend confectioners sugar, vanilla, milk, food color.
• Frost cookies.
• Sprinkle with almonds.
• ITALIAN SPUMONI BARS.
• Divide 1/2 cookie dough into 3 parts.
• Part 1- mix in premelted chocolate.
• Part 2- mix in pistachio nuts and green food color.
• Part 3- mix in rum flavoring and red food color.
• shape each part into rectangle, 8 by 3 inches.
• Layer rectangles, placing green dough in center.
• Press together.
• Wrap and chill at least 2 hours.
• Heat oven to 375.
• Cut dough crosswise into 1/8 inch slices.
• bake on ungreased backing sheet 5-7 minutes, until no imprint remains when touched lightly.

Steps:

• BASIC COOKIE DOUGH.
• Cream butter and sugar.
• Beat in egg and vanilla.
• Add flour slowly, and mix well.
• Divide in two.
• TURKISH TWIRLS.
• Preheat oven to 375.
• Add to 1/2 basic cookie dough- lemon peel and ground cardamom.
• Mix well.
• Shape dough by rounded teaspoons into pencil-like strips, about 6 inches long.
• Roll strips in colored sugar.
• Coil around into spiral shapes.
• Bake on ungreased baking sheet about 10 minutes until set.
• Immediately remove from baking sheet.
• MEXICAN SWIZZLE STICKS.
• Preheat oven to 375.
• Mix into 1/2 basic cookie dough- premelted chocolate and cinnamon.
• Using star plate cookie press, for 4 inch fingers on ungreased baking sheet.
• Bake 5-7 minutes, or until set.
• Cool.
• Drizzle with chocolate glaze made as follows.
• blend confectioners sugar, premelted chocolate, and milk.
• Sprinkle with colored shot, chocolate shot or nuts.
• Or, if desired, dip ends in or dust with Cinnamon/sugar made by blending 1/4 cup confectioners sugar and 1/4 teaspoon cinnamon.