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Full Online Book HomeLearning KitchenCookies - Rolled Cookies Ciasteczka Polskie Z Galaretka (polish Jelly Cookies)
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Cookies - Rolled Cookies Ciasteczka Polskie Z Galaretka (polish Jelly Cookies) Post by :Adam_Lok Category :Learning Kitchen Author :Unknown Date :January 2012 Read :3499

Click below to download : Cookies - Rolled Cookies Ciasteczka Polskie Z Galaretka (polish Jelly Cookies) (Format : PDF)

Cookies - Rolled Cookies Ciasteczka Polskie Z Galaretka (polish Jelly Cookies)

Ciasteczka Polskie z Galaretka (Polish Jelly Cookies)

The term "Polish crumbly dough" ("kruche ciasto polskie") is used to describe pastry dough made with sieved hard-boiled eggs which frequently form the basis for mazurkas. It also makes tasty cookies, of which these are an example.

3 cups flour
2 sticks butter or margarine
3 egg yolks, cooked and sieved
3/4 cup powdered sugar
1/2 to 3/4 cup red currant jelly


Preheat oven to 350° F.

Sift flour onto board, cut in butter or margarine, and dice with knife until groat-like.
Add 3 cooked, sieved egg yolks and sift in powdered sugar, quickly working ingredients into a dough.

Place in a bowl, cover, and chill for 10 minutes in the fridge.

Roll out 1/4 inch thick, cut into 2-inch rounds or stars, place on baking sheet, and make a depression at center if each with finger.

Bake in a 350 degree oven for 12-15 minutes or until golden.

While they bake, heat 1/2-3/4 cup red-currant jelly, cooking it down slightly. Place a dab of warm jelly in depressions of baked cookies and allow to cool.

Variation: Proceed as above, but omit the depression. When cookies are baked, thinly spread bottom of 1/2 of them with warm jelly, covering with bottom side of remaining ones to form little sandwiches.
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1 c sifted flour 1 tsp baking powder 1 tsp ground cinnamon 1/3 c butter (one third cup) 2/3 c sugar (two thirds cup) 3 tbsp milk Preheat the oven to 350. Sift the flour, baking powder and cinnamon together then set aside. Cream the butter until it is softened, then gradually add the sugar. Cream it together until fluffy. Alternately add the dry ingredients with the milk, making four dry ingredient additions and three milk additions, beginning and ending with dry ingredients. Mix until well blended after
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Loosely translated, chrusciki means “cookie” in Polish. Known as angels’ wings or bow ties in North America and chiacchiere in Italy, these sugar-dusted sweets are associated with the pre-Lenten carnival in Poland; in the U.S., they are served at Polish-American weddings and other festivities. Chrusciki are almost lighter than air. This is the result of a fairly extended kneading process, which forces as much air into the dough as possible. Traditionally, chrusciki are fried in lard, but they can be made in oil as well. The shortening must be very hot in order to cook the chrusciki quickly. It is hot
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