Latvia: Tokorzvarhitjas

Latvian cuisine overall has been greatly influenced by its neighboring countries. Tokorzvarhitjas, or bowknot cookies, may have originated in Latvia, but the idea is basically the same whether the cookie is made in Poland, Lithuania, Bulgaria or Russia.

The basis for this delicious treat is a sour cream dough that is rolled out, cut deep fried and sprinkled with confectioners sugar.

Tokorzvarhitjas (Sour Cream Bowknots)

1/2 cup confectioner's sugar
1/2 tsp grated lemon rind
1 egg
6 tbs sour cream
1-1/4 cups flour
3/4 tsp baking powder
1/4 cup confectioner's sugar (for finished cookies)
vegetable oil

In a large mixing bowl, beat the egg slightly. Add the 1/2 cup confectioner's sugar and combine with a spoon. Add in the lemon rind and sour cream and mix well to combine. Sift or whisk together the flour and baking powder and gradually add to the wet ingredients, mixing well after each addition.

Lightly flour a pastry board and knead the dough for a few minutes until it is very elastic. Sprinkle a bit more flour on the pastry board and roll out the dough until it is 1/8" thick or less.

Use a pizza cutter, knife or pastry wheel and cut the dough into strips 3/4" wide. Then cut diagonally in the opposite direction every 2". Using a sharp knife, cut a small slit in the center of each piece of dough. Using one piece of dough at a time, pull one end through the slit in the center to form a bowknot.

In a wok or deep fryer, heat approx. 1-1/2" of the oil over medium heat until hot but not smoking. You should be able to see little movements on the surface of the oil.

Using a skimmer or slotted spoon, lower about 5 bowknots at a time into the hot oil. Let them brown on one side for approximately 10 seconds, then turn them over and let the other side brown. Remove from the oil immediately and place on paper towels to drain. Continue until all of the bowknots have been cooked.

Let the bowknots cool and sprinkled with the 1/4 cup confectioner's sugar through a sieve.

Note: Letting the cookies cool before sprinkling with the sugar will help to keep them crisp.

Sweden: Pepparkakor

There is no cookie that says "Christmas in Sweden" more than traditional Pepparkakor, commonly referred to as "ginger thins" or "gingernuts" in the UK. Although they are similar in taste to the United States' gingersnaps, they are very different cookies. Pepparkakor are generally spiced a bit heavier, with a smooth finish and are extremely thin -- approximately 1/8". Gingersnaps in the United States are usually drop cookies with crackes on the top and oftentimes a soft center.

Pepparkakor is an integral part of the Christmas feast in Sweden and is also used to decorate their Christmas trees. While you will usually see them in the shape of a heart, at the holidays they are also cut into pig and goat shapes. What? You don't know about the Christmas goat?

Swedish custom says that you should place a Pepparkakor in the palm of your hand. Then, make a wish. Using the index finger or thumb of your free hand, tap the cookie in the middle. Swedish tradition states that if the Pepparkakor breaks into three pieces, your wish will come true. If the Pepparkakor does not break into three pieces, well, you'll just have to enjoy eating the cookie in smaller pieces.

Pepparkakor (Ginger Thins)

2 tbs ground cinnamon
1 tbs ground ginger

1 tbs ground cloves
1 tsp ground cardamom
½ tsp allspice
1 tsp of salt
1 tbsp baking soda

1-1/4 cups unsalted butter
1-1/4 cups granulated sugar
2/3 cup brown sugar

1 small egg
the zest of 1/2 of one orange
1-1/3 cups golden syrup*
1-1/3 cups heavy cream
8-3/4 cups flour

Day one: Sift or whisk the spices and the baking soda together. Mix butter with the two sugars; add the spices and the egg. Add orange zest, golden syrup, cream and finally flour. Shape into several discs or logs. Wrap in plastic wrap and refrigerate overnight.

Day two: Preheat the oven to 350 degrees. Line baking sheets with parchment paper.

Using one piece of dough at a time, roll it out on a floured workface until very thin -- approximately 1/8". Dip cookie cutter in flour and cut out into desired shapes. Continue until all of the dough has been used.

Bake for 7 to 8 minutes, depending on size. Remove from baking sheets and put on wire racks to cool.

*If you can't find any golden syrup or treacle, substitute light, unsulphured molasses.

Thanks to Anne's Food for the recipe. Please visit her blog for modern-day Pepparkakor trivia!

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Thailand: Khanom Phing

The Portuguese have had an impact on the way Asians cook. This can be seen as early as the early 16th century when the Portuguese went abroad from Malaysia to nearby Thailand, then known as Siam. The Portuguese influenced an unexpected aspect of Thai cuisine: its sweets. By introducing the concept of using egg yolks and flour, ingredients integral to Portuguese dessert making, the Portuguese had an impact on Thai desserts that exists until today.

Real traditional Thai desserts contains only three main ingredients : flour, sugar and coconut. These three are mixed in different amounts and cooked by various methods such as bolling, frying, streaming, and grilling, to produce nummerous kinds of desserts. Almost 1,000 different desserts have been invented from only 3 main ingredients displaying great imagination and perseverance on the part of the Thai people.


Khanom Phing

2-1/2 cups tapioca flour
1 cup undiluted coconut milk
2-1/2 cups sugar 2.5 cup
1 egg yolk

(These directions are loosely translated from the original recipe. If anyone can assist in the translation, please email me at globalcookies@gmail.com.)


Heat the coconut milk, sugar and egg yolk in a saucepan over medium heat and simmer it until it thickens slightly. Let it cool down.

Add flour to the coconut milk and mix well until combined. Turn onto a lightly floured board and knead until smooth. Cover and let rest for 8 to 10 hours.

Preheat oven to 325 degrees. Grease baking sheets or line with parchment paper.

Cut dough into rounds or roll into small balls and place on baking sheets. Bake until the bottoms are lightly browned and the tops are still pale. Remove from baking sheets and cool in wire racks.

United States: Apees

Apees (also known as A.P. or apeas) are a spiced butter cookie of German origins that are popular in Philadelphia and the Pennsylvania Dutch country.

History has is that the cookies got their name from the fact that they were a form of Anis Platchen (anise cookies) and they were stamped with A.P. on top of them to distinguish them from cookies made with carraway which were known as "seed cakes".

There were many bakers selling these on the streets in Philadelphia, and one of the most popular was Ann Page. Very quickly, the A.P. stamped on the cookies became associated with Ann Page.



Original Apees Recipe (circa 1828)

"A pound of flour, sifted.
Half a pound of butter.
A glass of wine, and a tablespoonful of rose-water, mixed.
Half a pound of powdered white sugar.
A nutmeg, grated.
A tea-spoonful of beaten cinnamon and mace.
Three table-spoonfuls of carraway seeds.

Sift the flour into a broad pan, and cut up the butter in it. Add the carraways, sugar, and spice, and pour in the liquor by degrees, mixing it well with a knife. If the liquor is not sufficient to wet it thoroughly, add enough of cold water to make it a stiff dough.

Spread some flour on your paste-board, take out the dough, and knead it very well with your hands. Put it into small pieces, and knead each separately, then put them all together, and knead the whole in one lump.

Roll it out in a sheet about a quarter if an inch thick. Cut it out in round cakes, with the edge of a tumbler, or a tin of that size. Butter an iron pan, and lay the cakes in it, not too close together. Bake them a few minutes in a moderate oven, till they are very slightly coloured, but not brown. If too much baked, they will entirely lose their flavor. Do not roll them out too thin."

Poland: Chrusciki

Loosely translated, Chrusciki means “cookie” in Polish. They are also commonly referred to as "Angels’ Wings", although North Americans also refer to them as "Bow Ties". They are also known as Chiacchiere in Italy. These sugar-dusted sweets are associated with the pre-Lenten carnival in Poland. In the United States, they are generally served at Polish-American weddings and other festivities.

Chrusciki

1 cup all-purpose flour
1 tbs sugar
3 large egg yolks
3 tbs sour cream
1 tbs vodka or whiskey
Vegetable oil
2-2/3 cups powdered sugar

Place flour and sugar in medium bowl; stir to combine. Make well in center of flour mixture; add egg yolks, sour cream and vodka. Stir with spoon until soft dough forms.

Place dough on lightly floured surface; knead gently until dough is smooth. Form dough into 2 discs; wrap in plastic wrap and refrigerate until firm, 30 minutes or overnight.

Working with 1 disc at a time, unwrap dough and place on lightly floured surface. Roll out dough with lightly floured rolling pin to 1/8-inch-thick (12X10-inch) rectangle. Cut dough lengthwise in half; cut each half into 12 strips.

Make 1-inch vertical slit down center of each strip. Insert one end of strip through cut to form twist; repeat with remaining strips.

Heat oil in large saucepan to 375°F. Place 6 strips at a time into hot oil. Fry about 1 minute or until golden brown, turning cookies once with slotted spoon. Drain on paper towels.

Place 1/3 cup powdered sugar in small brown paper bag. Add 6 warm cookies at a time; close bag and shake until cookies are coated with sugar. Repeat with additional sugar and remaining cookies. Cookies are best when served immediately, but can be stored in airtight container 1 day.

Russia: Kosh Tili

One of the smallest and least-known ethnic groups in Russia are the Tatars. They represent an area officially known as Tatarstan, 500 miles east of Moscow. Kosh Tili, which means "birds' tongues", is a traditional fried cookie treat prepared for holidays.

Kosh Tili (Birds Tongues)

cup flour, sifted
6 tbs granulated sugar
1 tsp salt
2 eggs
3 tbs yogurt
1/2 cup milk
Vanilla or rosewater
Oil for deep-frying
Powdered sugar

Sift together flour, granulated sugar and salt. Add eggs, yogurt, milk and optional dash of vanilla or rosewater. Mix well with spoon, then pour out onto lightly floured work surface and knead until smooth.

Divide dough into 4 parts. Place 1 piece of dough on floured board and roll out 1/8-inch thick. Using a knife or crimp-edged cutter, cut into strips about 1-1/2 or 2 inches wide and 6-8 inches long. Using knife, cut a 1-1/2-inch slit in middle of each strip. Take 1 end of each strip, fold it through slit and pull out on the other side. Repeat with remaining dough strips.

Heat oil for deep-frying. Fry 1 or 2 dough strips at a time, holding under surface of oil until puffed and golden brown. Drain finished fritters in colander, then place on paper towels and sprinkle with powdered sugar.

Puerto Rico: Mantecaditos

Historically, several countries have had an influence on Puerto Rican cuisine: Spain, Mexico, Africa and the United States.

Sweets are very much a part of the Puerto Rican cuisine, with custards, puddings and flans as some of the favorites. Mantecaditos are favorite cookies, particularly at the Holidays.

Mantecaditos (Almond Sugar Cookies)

2-1/4 cups all-purpose flour
1/4 tsp freshly ground nutmeg
3/4 cup butter
1/4 cup vegetable shortening
1-1/2 tsp almond extract
1/2 tsp vanilla extract
1/2 cup sugar
maraschino cherries, cut into eighths (optional)
shots, sprinkles or jimmies (optional)

Place oven rack in middle position of the oven. Preheat oven to 350 F.

Combine flour and nutmeg; set aside.

In a large bowl, beat butter, shortening and extracts with an electric mixer until smooth. Gradually add sugar to butter mixture and cream until mixture is light and fluffy. Blend in flour mixture.

Dough should be slightly moist. If dough looks dry, sprinkle with water and work into dough. If dough is sticky, sprinkle with additional flour.

Spoon dough by teaspoons and form into balls. Place on an ungreased baking sheet. Gently press each ball with palm of hand to form cookie. Garnish with a cherry piece placed in the center of each cookie or top with shots, sprinkles or jimmies.

Bake 20 minutes or until golden. Remove to a wire rack to cool.


Recipe adapted from Private Chef PR