As the Thanksgiving plates are cleared, our minds turn to the festive season ahead! Get into the holiday spirit with this collection of beautiful European-inspired cookies and stunning braided breads that are perfect for gifting or sharing.
Murbteig Pastry
Murbteig cookies were one of my favorite Christmas cookies made by my mother. The basic pastry is German or Viennese depending upon what book you are reading. It is extremely easy to put together. Mother made this in a mixer but I find it easier in the food processor. Both versions are included.
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My Chocolate Babka
My Chocolate Babka Recipe is a visually stunning sweet bread that has a couple of tips to help you shape this marvelous filled yeast dough. For the chocolate filling, I simply used Nutella to highlight the sweet dough for an unparalleled treat that is easier to make than it looks.
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Serbian Walnut Cookies Recipe
These melt-in-your-mouth Serbian Walnut Cookies are also known as Vanilice and were quite the surprise to me. When I first saw the recipe, I thought it was just another butter cookie, but the toasted ground walnuts give these cookies quite a boost.
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Apricot Pistachio Italian Biscotti Recipe
These Apricot Pistachio Biscotti are festive looking with the green pistachio nuts and vibrant orange apricots. An uncomplicated recipe with easy to obtain ingredients, these biscotti last a long time in an airtight container. They also ship well. I've made them in a large size as well as mini's which are perfect with a cup of coffee or tea on a cookie tray.
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Haselnussmakronen-German - Hazelnut Macasroons
Haselnussmakronen! What a mouthful. This German Hazelnut Macaroon is a very simple recipe with a really big reward that you don't want to miss. Six ingredients whipped up in a matter of minutes, baked in practically no time and filled with jam or chocolate will take a cookie tray to new heights.As an added plus, these cookies are naturally gluten free.
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European Nut Rolls
This European Nut Roll with Three Fillings is a recipe long in my family. My parents were from the former Yugoslavia and every household had their own version of the nut roll. Nut rolls are especially popular during holidays and celebrations in Central Europe.
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Cuccidati
A favorite Italian Christmas cookie, Cuccidati (coo-cha-dah-tee) is actually easy to make and can be done over a number of days. The pasta frolla, an Italian pastry, encloses a filling of black mission figs, dates and raisins highlighted with orange and lemon zest finished with rum. The cookies are glazed and sprinkled with colored nonpareils.
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Pyraniki - Russian Honey Spice Cookies
Pryaniki (pre-ah-nee-kee) are honey and spice Russian cookies traditionally served at teas and holidays. These cookies are more cake-like than their German cousins, Pfeffernusse and are finished with a white or chocolate glaze.To make your life easier, these cookies can be made, shaped and frozen for up to a month or so before baking and glazing.
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Swedish Cardamom Yeast Rolls
These Swedish Cardamom Yeast Rolls have so much going for them. Known as Kardemummabullar, the dough is easy to make in the processor or mixer and interestingly has no eggs. It is wonderfully soft and really easy to roll out. Any yeast dough is best eaten the day it is made but these are great even the next day.
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Viennese Whirl Cookies
These Viennese Whirl Cookies come to you from......England. I was surprised also. It seems they were thought to look like something that came from Vienna. Whatever was thought about them, they are a stunningly delicious, melt in your mouth cookie with only four ingredients for the basic cookie.
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Debbie McLain says
Helen, I have been making your American Pie dough recipe now for several years and it is now my favorite pie dough recipe. It rolls out easily and bakes up beautifully.
I was wondering if you had a pie dough recipe with a video that utilized the fraisage method of smearing the butter into the flour after you mixed the dry ingredients which is supposed to make the crust bake up extra flaky.
I am assuming since the American Pie dough recipe has an egg in the ingredients that it has too much liquid to attempt to fraisage?
Helen S Fletcher says
Hi Debbie - you are correct in that you shouldn't use this method on the American Pie Crust. It is typically used on the French Pate Brisee crust. If you google fraisage there is a lot of information there.